Making Smoked Turkey Breast for the Ultimate BBQ Turkey Club Sandwich!

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

sliced turkey

🥗Healthier: roasted turkey

💰Cheaper: chicken breast

Roasted turkey is leaner, while chicken is often less expensive.

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain adds fiber, while white bread is often cheaper.

Remove the mesh netting from the Butterball turkey breast and trim off excess fatty skin.

Tighten the turkey breast with butcher twine for shape.

Prepare the wet brine in a small stock pot: add the turkey breast, 3/4 cup kosher salt, a handful of black peppercorns, 6-8 crushed garlic cloves, 1/4 cup brown sugar, 2 sprigs thyme, 2 sprigs rosemary, 1/4 cup apple cider vinegar, 1/4 cup pickle juice, and 1 gallon of water. Stir gently to dissolve the salt and sugar.

Cover the pot and refrigerate for 8-12 hours for brining.

The next morning, light a chimney of lump charcoal and prepare the smoker.

Rinse the turkey breast with cold water to remove excess brine, then pat it dry with paper towels.

Rub the turkey breast with olive oil.

Prepare the spice rub: mix brown sugar, black pepper, paprika, onion powder, garlic powder, turmeric, and dry thyme. Apply a heavy coating of the rub to the turkey breast.

Insert a thermometer probe into the center of the turkey breast and place it in the smoker at 250-275°F for about 3 hours.

In the meantime, prepare honey wheat sandwich bread: combine water, milk, and yeast in a stand mixer and let it bloom until foamy.

Add honey, salt, whole wheat flour, and bread flour to the yeast mixture and mix on low speed until combined.

Add room temperature butter and knead with the dough hook for 10 minutes until soft and slightly sticky. If too sticky, add a little flour.

Form the dough into a ball and place it in a greased bowl, cover with plastic wrap, and let it rise for 1-2 hours until doubled in size.

Punch down the dough, turn it out onto a floured surface, and shape it into a loaf for the bread pan.

Place the shaped dough into a lightly greased bread pan, cover with greased plastic wrap, and let it rise for another hour.

Brush the top with whole milk and sprinkle dry oats over it before baking.

Bake in a 350°F oven for 35-40 minutes until the internal temperature is 195-200°F.

Remove the bread from the oven and cool on a wire rack.

Once the turkey reaches 145°F, baste with garlic herb butter made from 1 stick of butter, smashed garlic, and thyme heated until melted.

Baste the turkey breast at 145°F, 150°F, 155°F, and 160°F.

Remove the turkey from the smoker when it reaches 165°F and let it rest wrapped in aluminum foil for 30 minutes.

Remove the butcher's twine and slice the turkey breast into medium thick slices.

Prepare the sandwich components: slice the honey wheat bread and fry home-cured bacon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens