Smoked A Turkey Breast And Remade My Favorite Sandwich

cranberry sauce

🥗Healthier: sugar-free cranberry sauce

💰Cheaper: homemade cranberry sauce

Homemade cranberry sauce can be less expensive and tailored to taste.

sliced cheese

🥗Healthier: avocado slices

💰Cheaper: processed cheese

Avocado adds creaminess while being healthier.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

stuffing

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a healthier grain alternative.

Debone the turkey breasts and remove the skin.

Prepare a brine with 1 liter of water, 40 g of salt, and 40 g of brown sugar. Boil the mixture and cool it with ice.

Place the turkey breasts in a ziplock bag and pour the brine mixture over them. Remove air and refrigerate for 2 hours.

Prepare the Slow and Sear Master Kettle by lighting 8 briquettes and pouring them into a corner of the slow and sear insert.

Add a chunk of cherry wood for flavor and color, then add unlit charcoal.

Place the lid on the kettle and let it reach a target temperature of 300°F.

In a bowl, mix 20 g of pepper, 10 g of garlic, 5 g of powdered herbs, and sprinkle paprika for color.

Remove the turkey breasts from the brine, rinse, and dry them. Apply the rub evenly on both sides and tuck the thinner edge inward for even cooking.

Place the turkey breasts in the kettle, adjust the vent to maintain a temperature closer to 300°F, and insert a temperature probe.

Smoke the turkey breasts for about 90 minutes until they reach an internal temperature of 140°F.

Wrap each turkey breast in foil with melted butter and return them to the grill until they reach 160°F.

Remove the turkey breasts from the grill and let them rest for 15 minutes.

Slice the turkey breasts and prepare the sandwich with garlic aioli, arugula, stuffing, and cranberry sauce on thick slices of white bread.

Equipment Needed

Spice Level:

Allergens