Rub It Til It Smokes

Smoked Turkey and Apple Curry

Smoked Turkey and Apple Curry

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What to do with that half bushel of apples picked at the orchard? Sure, you can make apple pie, apple strudel, apple fritters, apple pancakes, baked apples, apple sauce, but how about something a bit more savory? Try this turkey experiment gone really well.
I tapped into my stash of vacuum packed and frozen smoked treats, as well as pulled random items lying around the house for this one pot dish.
Course Main Course
Cuisine American, Caribbean, French, Indian, Jamaican
Keyword Chicken, Fruit, Grains, Poultry, Smoking, Soups, Stews, Turkey


  • 2 tbsp Extra virgin olive oil
  • 1/4 cup Dried onion flake (use one fresh chopped yellow onion if you’ve got one)
  • 1/4 cup Jamaican curry powder (Betapac)
  • 4 cups Low sodium chicken stock (add more if you want more of a soup)
  • 1/3 cup Rinsed raw quinoa
  • 2 15.5 oz. cans rinsed garbanzos
  • 4 Apples, peeled, cored, and cubed
  • 1 tsp Pink Himalayan salt (adjust to taste/diet)
  • 1 Bay leaf
  • 1/4.25 tsp Ground black pepper (adjust to taste)
  • 1/8 tsp Dried thyme leaves (use fresh if you’ve got it)
  • 2-3 cups Pulled smoked turkey meat (you can use leftover rotisserie chicken or another cooked poultry)
  • 1/4 cup Plain Greek yogurt (when serving)


  • Heat olive oil in 4 quart pot on low-medium flame
  • Sauté onion and curry powder until onions are translucent
  • Rinse garbanzos and add to pot
  • Add chicken stock and bring to a simmer
  • Rinse quinoa in a fine strainer and add to pot
  • Add apples, salt, bay leaf, black pepper and thyme
  • Cover on low flame and let simmer for 15-20 minutes, until the quinoa is tender
  • Remove bay leaf
  • Add smoked turkey and gently toss until warm and soaks up some of the liquids. The turkey is already cooked and will flake if simmered too long.
  • Serve with a spoon of yogurt on top