65
www.wrightsvillebeachmagazine.com WBM
SMOK ED T U R K E Y C H I L I
Serves: 6
INGREDIENTS
Brine
8 cups water
1/2 cup kosher salt
1/4 cup peppercorns
1 bay leaf
Chili
5 pounds turkey legs, skin on
3 Tbsp kosher salt
3 Tbsp coarse ground black
pepper
2 Tbsp brown sugar
4 large poblano chiles,
smoked, peeled and
diced
4 Tbsp peanut oil
6 garlic cloves, minced
1 large yellow onion, diced
3 Tbsp dried ancho chile
powder
3 Tbsp dried chipotle powder
4 tsp ground cumin
1/2 tsp ground cloves
1 can crushed tomatoes
4 cups of water
1 can white hominy, drained
2 cans black beans, drained
1/4 cup tomato paste
1 tsp sea salt
Garnish
1 small package of sour cream
1 bunch cilantro, roughly chopped
1 bunch green onions, roughly chopped
2 cups shredded sharp white cheddar
PREPARATION
For brine, bring
water to a boil
and add salt until
dissolved, add
peppercorns and
bay leaf and allow
to cool. Add turkey
legs, skin on, to cold
brine and rest them
in the refrigerator
overnight. Remove legs from brine, rinse, pat dry. Lightly toss
together kosher salt, brown sugar and fresh cracked pepper in a
small bowl for rub and gently coat the turkey legs with mixture.
Get smoker or grill to 250 degrees. Lay turkey legs and poblano
peppers directly on grill. Smoke peppers for 2 hours and smoke
turkey legs for 4-5 hours, or until the internal temperature reaches
165 degrees, turning them once during cooking. Let turkey legs
rest for 15 minutes. Peel the skin off the poblano peppers and
remove seeds, then dice. Remove meat from bone and roughly
chop it — the meat may have a pinkish color due to the smoke.
In a large stock pan, add peanut oil, garlic and onions and sauté
until translucent. Add the turkey and sauté lightly for 2 minutes,
then add all remaining ingredients. Cook on low for 30 minutes
or medium-low heat for 15 minutes. Garnish with sour cream,
shredded cheese, cilantro and green onions.