SMOKED TURKEY SANDWICH
Steps:
- For the smoked turkey breast: Combine 1 cup spice rub and 2 gallons water in a large container, then add turkey breast to brine. Cover and place in refrigerator overnight.
- Preheat a smoker for cooking at 200 degrees F.
- Remove turkey breast from brine and pat dry. Rub with remaining 1/2 cup spice rub. Place in smoker and cook until it reaches an internal temperature of 150 degrees F, about 3 1/2 hours. Remove from smoker and let rest 15 minutes, then slice thin.
- For the cole slaw: Meanwhile, thinly cut both cabbages and put in a medium bowl. Grate the carrot and add to the bowl. Add the mayonnaise, sugar, vinegar, salt and pepper and mix well.
- For the gorilla berry habanero sauce: Add cranberries, sugar, orange juice, spice rub and habanero to a saucepan. Cook, stirring occasionally, over medium-high heat, about 20 minutes. Break down with an immersion blender.
- For the sandwich: Cut open the rolls. Open and toast, with two slices of cheese on the top halves. When cheese is melted, remove from heat and add about 3 tablespoons Gorilla Berry Habanero Sauce to each roll bottom. Add turkey breast, barbecue sauce and 1/2 cup cole slaw to each. Close sandwiches, then cut in half and enjoy!
SUMMER'S SMOKED TURKEY SANDWICH
I get some of my best recipes from the New York Daily News website. This one is simple and delicious, and supremely easy to put together.
Provided by Mirj2338
Categories Lunch/Snacks
Time 2m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Spread one slice of the bread with a teaspoon of mayonnaise.
- Layer on the turkey, tomato slices and basil.
- Top with the remaining bread slice and cut in half.
- Garnish with pickles.
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- Prepare you smoker with desired wood or charcoal. I use a combination of a hardwood charcoal with wood. I used Pecan wood this time.
- Melt the butter and add the chicken stock. Add about 1/2 teaspoon granulated garlic. Allow to cool down, then inject the turkey a dozen or so times with the solution.
- After injecting, rub the turkey all over with a little olive oil and season with salt, pepper and granulated garlic.
- Cook at about 250-300 degrees until the internal temperature reaches 160. Remove from the heat and allow to rest for at least 30 minutes before slicing.
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- In a small bowl, whisk together sour cream mayonnaise, vinegar, 3 tablespoons sugar, honey, black pepper, mustard powder, and poppy seeds. Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.
- To make the turkey: Season turkey liberally with barbecue rub all over. Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Place wood chunk directly on coals. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place turkey on cool side of grill, cover, and cook until thighs register between 165-170°F on an instant read thermometer inserted into the thickest portion of the meat, 45-60 minutes. Transfer turkey to a cutting board and let sit until cool enough to handle, about 10 minutes.
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