When embarking on a journey to improve your health and reach new lifestyle goals, the foods you choose can make all the difference. Enter City Barbeque smoked turkey—a lean, versatile protein that deserves a top spot on your plate. Smoked turkey is low in fat and high in protein, making it an excellent option for building muscle, staying full, and supporting overall energy levels. 
Beyond protein, turkey offers essential vitamins and minerals like B vitamins, which help with energy production and brain health, as well as selenium and zinc, which support immune function. If you’re looking for a healthy, satisfying, and nutrient-packed protein to fuel your goals, turkey is an unbeatable choice. 

We've got you covered if you're ready to start experimenting with new turkey-forward recipes, grab some bulk smoked turkey from City Barbeque and check out some of the ideas below!

TURKEY STUFFED SHELLS 

• 1 box jumbo pasta shells

• Filling: 

  • 1 box turkey or chicken premade stuffing 

  • 1 small yellow onion, diced

  • 2 celery stalks, diced 

  • 1 cup mayonnaise 

  • 8 oz City Barbeque smoked turkey, cubed 

  • 2 cups frozen peas 

  • 1 cup boiling water  

• Sauce: 

  • 1 can cream of chicken soup 

  • 1 cup milk 

  • ½ cup white wine (optional) 

  • 1 teaspoon black pepper 

  • 1 tablespoon dried parsley 

  • ¼ teaspoon cayenne pepper (optional) 

Preheat oven to 375 degrees. Bring large pot of water to boil. Cook pasta just shy of al dente. Drain and rinse with cold water to stop cooking process. Mix filling. Set aside. Set stuffed shells in large baking dish with sides (or cast iron pot). Pour sauce over shells. Bake covered for 30 min. removed cover and bake for an additional 20 min.  

FARRO BOWL WITH SMOKED TURKEY AND ROASTED SQUASH 

• 1 c farro 
• 4 cloves garlic, roughly chopped 
• 1 lb butternut squash, cubed (about 3 1/2 cups) 
• 1 red onion, sliced 
• 4 T olive oil, divided 
• 1 T balsamic vinegar 
• 3 oz feta cheese 
• 1/4 c pecans, roughly chopped 
• 6 oz warm City Barbeque Turkey, cubed 
• kosher salt and black pepper 
• fresh parsley, for serving 

Preheat oven to 400* F.  On a baking sheet, gently toss squash, garlic, and onion with 2 tablespoons olive oil, then season well with salt and pepper. Roast in preheated oven for 20 minutes, or until squash is tender and veggies begin to caramelize. While veggies are roasting, set 2 cups cold water to boil. Season boiling water with salt, then add farro. Cook for 12 minutes, or until grains are tender but still have some chew. Drain any remaining liquid, then add hot farro to a medium bowl. In a small bowl, whisk together remaining 2 tablespoons olive oil with balsamic vinegar. Season generously with salt and pepper. Set aside one-third of this dressing, then add the rest to warm farro and stir to thoroughly combine.  In a small skillet over medium heat, lightly toast pecans. Remove veggies from the oven and assemble bowls, either as pictured—farro in the middle, other ingredients arranged on top—or by mixing everything together prior to serving. Give reserved dressing a stir to recombine, then drizzle over top of each grain bowl. Garnish with parsley. Serve warm.  

TURKEY ZOODLE SOUP

• 1 Tbs extra-virgin olive oil 
• 4 stalks celery, diced (about 1 cup) 
• 3 carrots, diced (about 1 cup) 
• 1 small white onion, diced (about 1 cup) 
• 3 cloves garlic, minced 
• 12 oz City Barbeque Turkey, cubed 
• 6 cups chicken broth 
• kosher salt and black pepper 
• 1 tsp thyme 
• 2 bay leaves 
• 6 oz zucchini noodles, fresh or frozen 
• 1–2 Tbs fresh lemon juice 
• 3–4 Tbs chopped fresh dill 

In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery and sauté about 8–10 minutes, stirring occasionally, until veggies begin to soften. Season with a pinch of salt and a good amount of pepper. Add garlic and thyme and continue cooking 2–3 minutes more.  Add chicken stock, turkey, and bay leaves. Bring the soup to a boil, then reduce to a simmer. Cook 15–20 minutes, or until veggies are tender. Bring the soup back up to a boil and fish out the bay leaves. Add zucchini noodles and cook until zoodles soften a bit, about 2–3 minutes (if using frozen zoodles, cook until zucchini is warmed through). Turn off heat. Add lemon juice and fresh dill and stir to combine. Taste to check seasonings and serve.  

For more recipes, check out our digital cookbook!