This version is light, zesty, and flavorful–but just heavy and soupy enough to still make it a good contender for cold weather comfort food. (Though it could easily be a feature in a Spring picnic.) The key to making this chili is lots of peppers, at least three different kinds, in fact. A few cans of beans, and some shredded turkey breast later and you have what you can satisfactory call a turkey chili.

Turkey chili.

I particularly like this recipe because it provides a healthy and lighter alternative to to the heavy and often fatty stews often served during the cold weather. Those have their place, but sometimes it’s nice to know you managed to have a great meal and eat something healthful too.

This recipe is largely inspired by the Cooks Illustrated version of a white turkey chili. They keep things light colored instead of the ruddy browns in beef chilis. Their addition of lime juice brightens the dish and gives the impression of a much lighter meal that goes down really well scooped up on tortilla chips.

Ingredients
Small turkey breasts are sometimes difficult to find. Many are upwards of 6 to 8 pounds. Get the smallest you can find at your store. The recipe can be scaled if necessary.
1 small turkey breast (~3-4lbs), patted dry
1 tbsp veg oil
4 jalapeño chiles
4 poblano chiles, seeds removed, cut into chunks
3 anaheim chiles, seeds removed, cut into chunks
1 large onion, cut into chunks
6 garlic cloves, minced
1 tbsp cumin
2 tsp coriander
2 cans (~15 oz ea.) cannellini beans, drained and rinsed (I like Progresso)
3 cups low-sodium chicken broth (homemade is best)
2 limes, juiced
1/4 cup minced fresh cilantro leaves (optional)
4 scallions, sliced into thin rounds (from the white to the light green)

Directions
Step one can be omitted for time, but it creates a richer turkey flavor if you do it.
1. Over med-high, heat 1 tbsp veg oil in large, heavy bottomed pot. Once the oil is hot, add the turkey skin-side down and sear for 6-8 minutes. Rotate the turkey, and sear on another side for 6-8 minutes. Repeat until the turkey is well browned. Remove the pot from the heat, remove the turkey to a plate and discard the skin.
2. Working in batches in a food processor, process three of the jalapeños, the poblanos, anaheims, and the onion in 10-20 pulses (stop when it reaches the consistency of salsa).
3. Add the vegetables from step 2 to the now empty pot (leave the oil that was still in it from searing the turkey) along with the garlic, cumin, and coriander. Cook over medium to medium-low heat for 10-15 minutes.
4. After the vegetables soften, process about 1 cup of the vegetables with 1 cup of beans and 1 cup of broth (again, work in batches if you have a small processor) until well blended. Return the now smooth mixture to the pot with the remaining broth. Add the turkey breast (bone-side down) and cover the pot. Increase the heat to medium-high and cook for 20-30 minutes (internal temp of turkey should be around 160 when cooked).
5. Reduce heat to medium-low and transfer the turkey to a plate. Add the remaining beans to the pot and cook until heated through, 5-10 minutes.
6. Mince remaining jalapeños–to make the chili hotter, keep the seeds.
7. Shred or chop the turkey (I did a bit of both) and add the turkey, jalapeños, lime juice, cilantro, and scallions to the pot. Stir to combine and taste for salt and pepper adjustments. Serve with tortilla chips.

Because I thought it was ridiculous to only cook turkey once a year, I made a turkey a couple weeks ago.  I followed my previous method, and with an overnight brine the turkey was amazing.  And instead of taking the turkey carcass and throwing it in the trash, I dumped it in my stock pot.  Three hours later and I had delicious tasting turkey stock!  The next day I added a couple ingredients and voilà, a soup that was not only delicious, but it helped me turn some of my leftovers into a delicious hot dish.  So hopefully you will see this in time and save your leftover turkey.  With a little bit of effort you can get some extra mileage out of your bird.

Ingredients:
1 Turkey Carcass with some meat still on it (from a 12-14 pound turkey)
2 Cups Leftover Turkey Meat
2 Tablespoons Olive Oil
2 Medium Onions, Sliced
2 Large Carrots, Sliced (About 1 Cup)
2 Celery Ribs, Sliced (About 1 1/2 Cups)
1/2 Cup Dried Noodles (Or more if you like)
2 Tablespoons Chopped Parsley

Directions:
1. Break up the carcass, taking the wings off, and then ripping the ribs off of the backbone.  Put the wings, skin, and body into a stock pot.  Add cold water to cover everything by 3 inches.
2. Bring to a boil, and then reduce to a simmer.  Simmer uncovered for 3-4 hours, skimming off any froth as you go.
3. Remove from heat and allow to cool completely uncovered (Do not cover until cooled because it can make the stock taste sour).  And then refrigerate overnight (at least 8 hours).
4. Take the pot from the fridge and pull off any fat from the top (it will be hard).  Then heat the pot for about 15 minutes until hot, and then dump through a colander sitting in a pot.  Save the stock and discard the used up solids.  Season the stock with salt and pepper to taste.
5. Heat the olive oil in a 3-4 quart stock pot over medium high heat and add the carrots, onions, and celery.  Cook for about 15 minutes and then add the stock and simmer for about 15 minutes until the vegetables are tender.
6. Add the noodles and simmer until the noodles are soft, about 15 minutes.  Add the turkey and heat through.
7. Divvy the soup into bowls and add the parsley for garnish.  Enjoy!

I used to be a Turkey Hater. Many years ago, my weak attempt at roasting a turkey resulted in an overcooked, dry, tough mess. Since then, I stuck to making hams or side dishes and let others have a go at the turkey. But earlier this year, I got a smoker. This smoker has treated me very well, cranking out delicious, tender foods with amazing ease. This year I would make a turkey again. And it would be good.

Smoked Turkey.

I know that not everybody has a smoker, but there are some things anyone can take away from this post to get a vastly superior turkey. The single biggest thing you can do to improve your turkey is also the easiest and involves no real work. Make a brine.

I’ve spoken about brines before and about how they are probably the single biggest thing you can to do improve poultry. As Kyle has had a bit more experience cooking and brining turkeys, I turned to him for advice. Over the years, he has found that longer brine soaks are essential to getting flavorful, juicy turkey. I dissolved 3 gallons of water with 3 cups of salt and 1.5 cups of brown sugar and let the turkey soak for 24 hours.

You can also take advantage of this long soak to add some flavors to the turkey. Nearly anything that dissolves well into water can be added. I have seen recipes call for honey, apple juice, vegetable stock, pepper, and/or herbs. Personally, I wanted to let the smoke flavor shine, so I did a basic salt and sugar brine. If I was going to oven roast it, I would have been sorely tempted to give it a soak in apple juice.

Apart from the brine, the rest is fairly simple. I trussed the turkey to help it keep its shape during the cooking. Rather than try to explain it here, I’ll point you to a video clip of the always informative Alton Brown with instructions on how to tie it. It’s almost easier than it looks.

Now, the last step between you and dinner is carving. Don’t let this intimidate you. Personally, I find carving slices directly from the turkey to be a bit cumbersome. It is impressive if you do it right, but I found it easier to cut it apart in the kitchen and place all the slices on a serving plate. I’ll point you to a Food Network article showing the method that I used. Cook’s Illustrated has a good video, but a membership is required to view it.

I had a bit of a dilemma when it came to the gravy. As I was smoking the bird, I wouldn’t have any drippings (which can provide most of the flavor). I worked around this by using the giblets to their fullest extent. I first seared them to create a fond on the bottom of the pot, then added a few vegetables for more flavor. Deglazing the pot with a bit of wine was important to release the fond and get the flavors back into the dish. I used a combination of store-bought turkey stock and home-made chicken stock to add more liquid. A roux thickened the final product and the tasty giblets were diced and added back in. The gravy can actually be started a few days ahead which helped with time management come the day everything had to come together.

Smokin'!

Gravy
Steps 1-3 can be made a day or two ahead. Makes about 4 cups.
Ingredients
1 tbsp vegetable oil
Turkey giblets and neck from turkey
1 large onion, unpeeled, cut into large chunks
1-2 carrots, unpeeled, cut into large chunks
1-2 ribs celery, unpeeled, cut into large chunks
1/2 cup white wine
4 cups turkey stock (store bought is fine) or homemade chicken stock
1 Tbsp dried thyme (or Herbs en Provence)
3 tablespoons unsalted butter
1/4 cup all-purpose flour
Directions
1. Heat oil in a large pot over medium-high heat. Add the giblets and sear for 3-5 minutes. Add the onion, carrot, and celery. Cover and reduce the heat to medium. Cook for about 5 minutes, until the vegetables soften.
2. Add the wine while scraping the bottom of the pot with a wooden spoon to loosen the browned bits. Add the turkey/chicken stock and the herbs. Bring to a boil and simmer for about 30 minutes.
3. Strain the liquid into a bowl and set aside. Dice the heart and gizzard and refrigerate until needed.
4. Melt the butter in a heavy bottom saucepan over medium heat. Once melted, whisk in flour. Stir constantly until well combined and it smells slightly nutty (about 10 minutes). The color of the mixture should change from nearly-white in the beginning to between a blond or peanut-butter color. The darker it gets, the nuttier it will taste (but it will have less thickening power). I moved to step 4 just as it was passing the blond color to a slightly darker blond. (This is a roux to thicken the gravy.) Meanwhile, reheat the liquid from step 3.
5. Gradually add the liquid to the roux while whisking. Constant whisking is needed to ensure a smooth, thick gravy that is free from lumps.
6. Simmer gravy until thick. Add the reserved, diced turkey bits and serve.

Brine
Makes one gallon. Scale the ingredients as needed. I ended up making about three gallons.
Ingredients
1 gallon water
1 cup salt
1/2 cup brown sugar (light or dark)
Directions
1. Heat about a third of the water in a large pot over high heat. Add the salt and sugar and stir until dissolved. Cool the mixture with the remaining water. You can put water in the freezer or use ice cubes.
2. DO NOT USE THE BRINE WHILE STILL HOT. Chill the brine. Add the turkey to the brine and refrigerate overnight, at least 12 hours. I have had better results when the turkey brined for at least 20 hours. Longer times result in better brines.

Smoked Turkey
I used a vertical water smoker for this recipe. Anticipate about a half hour for every pound of meat. Use a probe thermometer to verify the results. A 14 pound turkey will serve 10-14 people.
Ingredients
1 12-14 lb turkey
several chunks of soaked smoking wood (I used hickory)
Directions
This is pretty easy… Just monitor the temperature.
1. Place the turkey into the smoker. Regulate the heat so that the smoker stays between 200F and 250F.
2. 6-7 hours later, check the temperature of the turkey with a probe thermometer. Measure once in the thickest part of the breast (at least 165F) and a second time in the thickest part of the leg (at least 170F).
3. Remove from heat, cover loosely with foil, and allow to rest for about 20 minutes. Carve and serve.

As an aside… I’m interested in this time-temperature table provided by FSIS for achieving 7-log10 lethality of Salmonella. I could cook this turkey much lower than 165F and get safe results. I don’t suggest people try this without knowing what they are doing, but it would make for an interesting experiment. Low temperatures would be key to getting more tender meat, the trick would be to do it without drying the turkey.