Smoked Turkey Black-Eyed Peas

Ingredients

• 1 pound Black-Eyed Peas (dry peas, soaked overnight in cold water and rinsed)
• 1 medium Green Bell Pepper (diced)
• 0.5 medium Yellow Onion (diced (use half of a medium onion))
• 3 cloves Garlic (minced)
• 2 tablespoons Unsalted Butter (for sautéing)
• 2 tablespoons Olive Oil (for sautéing)
• 1 teaspoon Salt
• 1 teaspoon Lemon Pepper Seasoning (secret ingredient from family recipe)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Smoked Paprika
• 2 teaspoons Better Than Bouillon Chicken Base (dissolved in 4 cups water to make broth)
• 4 cups Water (for broth)
• 1 pound Smoked Turkey Wings (bone‑in; skin removed and meat shredded after cooking)

Instructions

1. Soak the peas

   Place the dry black‑eyed peas in a bowl, cover with cold water, and refrigerate overnight (about 8 hours).

   Time: PT8H

   Temperature: 4°C

2. Drain and rinse

   Drain the soaked peas in a colander and rinse under cold running water until the water runs clear.

   Time: PT5M

3. Prep the vegetables

   Dice the green bell pepper, dice half of the medium yellow onion, and mince the three garlic cloves.

   Time: PT10M

4. Heat butter and oil

   Add 2 tbsp unsalted butter and 2 tbsp olive oil to the Dutch oven over medium heat; let the butter melt.

   Time: PT2M

5. Sauté onion and bell pepper

   Add the diced onion and bell pepper to the pot and sauté for about 2 minutes, stirring occasionally, until they begin to soften.

   Time: PT2M

6. Add garlic

   Stir in the minced garlic and cook for 30 seconds until fragrant.

   Time: PT30S

7. Add peas

   Add the drained black‑eyed peas to the pot and stir to combine with the aromatics.

   Time: PT1M

8. Season the mixture

   Season with 1 tsp salt, 1 tsp lemon pepper seasoning, 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp smoked paprika. Stir well.

   Time: PT1M

9. Add broth

   Dissolve the Better Than Bouillon chicken base in 4 cups hot water, then pour the broth into the pot.

   Time: PT2M

10. Add smoked turkey wings

    Place 1 pound of smoked turkey wings into the pot, submerging them in the liquid.

    Time: PT1M

11. Bring to boil then simmer

    Increase heat to high and bring the mixture to a rolling boil, then reduce to a low simmer.

    Time: PT5M

12. Simmer the peas and turkey

    Cover the pot and let it simmer gently for 90 minutes, flipping the turkey wings halfway through (around the 45‑minute mark) and stirring occasionally.

    Time: PT1H30M

13. Shred the turkey

    Remove the turkey wings, peel off the skin, and shred the meat using two forks.

    Time: PT10M

14. Thicken the peas

    Using the back of a spoon, mash a portion of the black‑eyed peas against the side of the pot to release starches and thicken the broth.

    Time: PT5M

15. Finish the dish

    Return the shredded turkey to the pot, stir, and simmer uncovered for an additional 10 minutes to reduce the liquid and meld flavors.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

10 g

Fiber

6 g

Ingredient Substitutions

• Instead of Black-Eyed Peas: 1 (15‑oz) can black‑eyed peas (drained and rinsed)
• Instead of Green Bell Pepper: Red bell pepper
• Instead of Yellow Onion: White onion
• Instead of Garlic: 1 tsp garlic powder
• Instead of Unsalted Butter: Margarine
• Instead of Olive Oil: Vegetable oil
• Instead of Lemon Pepper Seasoning: 1 tsp lemon zest + 1/2 tsp black pepper
• Instead of Smoked Paprika: Regular paprika
• Instead of Better Than Bouillon Chicken Base: Store‑bought chicken broth
• Instead of Smoked Turkey Wings: Smoked ham hocks, Smoked chicken thighs

Equipment Needed

• Large Dutch Oven
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Colander
• Wooden Spoon
• Masher or Spoon (for mashing peas)

Critical Steps — Do Not Skip

• Soaking the black‑eyed peas overnight
• Sautéing onion, bell pepper, and garlic to build flavor
• Adding the secret lemon pepper seasoning
• Simmering peas with smoked turkey wings for 90 minutes
• Shredding the smoked turkey after cooking
• Mashing some peas to naturally thicken the stew

Chef Tips from the Video

• Use smoked turkey wings for authentic Southern flavor; ham hocks work as a substitute.
• Lemon pepper seasoning is the secret that brightens the earthy peas.
• Mashing a portion of the peas creates a naturally thickened, creamy texture without adding flour or roux.
• Removing the skin from the smoked turkey reduces excess fat and gives a cleaner presentation.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Soak the peas the night before and keep them refrigerated.
• Cook the broth and shred the turkey a day ahead; reheat together with the peas before serving.

Frequently Asked Questions