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Smoked Turkey Stew

This smoked turkey stew would make you eat more than you’d normally eat, I’m just putting this out to let you know ahead…lol. I love smoked turkey because of its distinct taste and smoky flavor, and now, think of what it will do to its stew! Hmmm… Yum!

This smoked turkey stew is delicious I implore you to try this stew because you won’t look at turkeys the same way again. You can buy smoked turkeys or smoke them yourself. If you have a smoker, you can do this yourself, or use an oven. I also roasted the peppers to add to the smokiness, check here to see how to roast pepper.

How to brine a turkey:

Clean the turkey, add enough warm water to cover the turkey, salt, peppercorn(or orange peels or bay leaves or combinations of any of them), and refrigerate for about 12 hours or up to 24 hours. Rinse with cold water and pat dry. Smoke the turkeys on a smoker with wood chips or use your oven if you don’t have a smoker. You can decide to season it or not before smoking, if you do season the turkey after brining make sure you go easy on seasonings when you’re cooking the stew.

You might want to try;

How to roast pepper

Locust Beans Stew

Gbegiri Soup (Beans Soup)

Ogbono With Okra Soup

Buka Stew Recipe

Egusi Pepper Soup

Nigerian Fish Stew (Imoyo Stew)

How To Cook Jute Leaves (Nigerian Ewedu Soup)

Smoked Turkey Stew
Ingredients
  • Smoked turkey (I used 15 pieces)
  • 4 Big bell peppers (I used one green and 3 red)
  • 5 Big Fresh Tomatoes
  • 3 3 Habanero/rodo (adjust to your preference)
  • 1 Cup olive oil (your choice)
  • 2 onions (divided)
  • 2 Cloves garlic (minced)
  • 1 Teaspoon fresh ginger (minced)
  • 2 Teaspoons Curry and white pepper (each)
  • 1 Tablespoon Dried thyme
  • Seasoning powder/cube
  • Salt to taste
Instructions
  1. If you’re making your own smoked turkey, clean and rinse the turkey season with your choice of seasoning and smoke with a smoker or use an oven. Then set aside until you’re ready to use.

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  2. Clean the pepper, rinse, with one onion, cut into chunks, and roast in the preheated oven at 350 degrees for about 30 minutes. Allow the pepper to cool then blend until smooth and if you must blend immediately be careful because it is hot. I have a post on how to roast peppers I'll link it to post. Sometimes, I roast blend and store my pepper when I'm free to safe some time when I want to cook.

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  3. In a large pan/pot, heat oil and sauté the remaining onion (diced) for a few seconds then add the curry, white pepper, thyme, ginger, garlic, combine and sauté for another 30 seconds to one minute.
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  4. Add the blended pepper mixture, stir, and cover with a lid and cook until the pepper is reduced, and oil floats and you have the consistency you desire.

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  5. Add the smoked turkey, season with seasoning powder/cube, salt (go easy on the salt you can always add more later) combine and continue to cook until the oil float or until you get the consistency you want. If the mixture is too thick add broth or water to loosen it up. Simmer for about 20 minutes. Check the seasoning and readjust if necessary.

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  6. Serve and enjoy with your favorite side.

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  7. Enjoy!

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