How to Make Tennessee Smoked Turkey Sandwiches

Pat the turkey breasts dry and place each on a piece of plastic wrap.

Season both sides of the turkey breasts with 1 tablespoon of kosher salt and wrap tightly in plastic wrap.

Refrigerate the wrapped turkey breasts for a minimum of 8 hours or overnight.

Prepare the grill by lighting 3/4 full of charcoal (about 4.5 quarts) and letting it burn until covered with fine ash (about 15 minutes).

Dump the coals on one half of the grill to create a hot side and a cold side.

Soak 2 cups of hickory wood chips in water for 15 minutes, then drain.

Create a foil packet for the wood chips, approximately 8 by 4.5 inches, with two slits cut into the top.

Place the foil packet directly on the coals and put the grill grate on top to heat up for about 5 minutes.

Scrape the grill grate clean with a grill scraper and wipe it down with a paper towel dipped in vegetable oil.

Season the turkey breasts with a mixture of 2 teaspoons black pepper and 1/2 teaspoon cayenne pepper on both sides.

Place the turkey breasts on the cooler side of the grill, thicker ends towards the fire, and close the lid with the vent open.

Smoke the turkey for 30-40 minutes until the internal temperature reaches 120 degrees Fahrenheit.

Transfer the turkey breasts to a disposable pan and add butter to the pan to melt over the turkey as it cooks.

Cover the pan with foil and return it to the cooler side of the grill, cooking until the internal temperature reaches 160 degrees Fahrenheit (about 25-35 minutes).

Remove the turkey from the grill and let it rest covered with foil for about 20 minutes.

While the turkey rests, prepare the sauce by mixing 1 cup of mayonnaise, 1/3 cup of cider vinegar, 1 tablespoon of horseradish, and 1.5 teaspoons of kosher salt.

Equipment Needed

Spice Level:

Allergens