Best Smoked Turkey Sandwich With Cranberry Butter Recipes

BBQ SMOKED TURKEY SANDWICH

Steps:

• For the lemon pepper: Zest the lemon and allow to dry. Mix with the granulated garlic, pepper, salt, sugar and celery seed.
• For the brine: Add 4 cups of the water, salt, sugar and half of the lemon pepper to a saucepan. Bring this mixture to boil over high heat, and then add the remaining water.
• For the turkey breast: When the brine is cool, add the turkey and refrigerate for 3 hours.
• Sprinkle the turkey with the remaining lemon pepper and place in your backyard smoker for approximately 3 hours at 250 degrees F. Use mesquite wood if available. Oak will work as a substitute (if you don't have a smoker you can use your oven).
• Slice the tomato, red onion, dill pickle and pull the leaves off the head of green leaf lettuce (don't forget to wash thoroughly).
• Toast the buns and spread mayo on both sides. Slice the turkey breast thinly and place on the bottom bun. Place leaf lettuce, tomato slices, red onion slices and dill pickle slices (in that order) on the top bun and serve open faced.

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!

SMOKED TURKEY SANDWICH WITH CRANBERRY BUTTER

Steps:

• Puree the cranberries with the butter, honey, and dijon mustard in a food processor or a blender by whirling at high speed for about 1 minute.
• Spread on one side of each slice of bread.
• Stack the turkey, cheese, and lettuce on half of the bread slices, dividing the total amount evenly. Cover with the remaining bread slices.
• Halve diagonally, then garnish, if desired, with the cherry tomatoes.

CRANBERRY BBQ TURKEY SANDWICH

Steps:

• Preheat the broiler.
• Add the turkey and Cranberry BBQ Sauce to a large bowl and toss to coat. Pile the turkey on the rolls and top with the cheese. Place the sandwiches on a baking sheet and place under the broiler until the cheese melts and is bubbly. Top the sandwiches with the Fried Shallots and serve.
• Add the cranberry sauce, juice, ground ginger, cinnamon and a pinch of salt to a small saucepan. Bring to a boil and reduce to a simmer. Cook uncovered, stirring often to incorporate flavors, about 15 minutes. Remove the saucepan from the heat and cool. Reserve 1 cup and store the rest for future use.
• Combine the tomato puree, 1 cup of the cranberry sauce, vinegar, Worcestershire, mustard, 1/2 teaspoon salt, pepper and hot sauce in a medium saucepan. Bring to a boil, reduce the heat and simmer uncovered, stirring frequently until all ingredients are well incorporated, 8 to 10 minutes.
• Heat the oil to 375 degrees F in a high-sided skillet or pan. Put the flour in a small bowl and sprinkle with salt and pepper. Add the shallots to the bowl and toss to coat, shaking off any excess flour. Fry the shallots in batches until golden brown, 2 to 3 minutes. Transfer the shallots to a paper-towel-lined-plate and sprinkle with salt.

SMOKED TURKEY AND CRANBERRY SANDWICH

Steps:

• Combine sour cream and horseradish. Spread over both slices of bread.
• Arrange turkey on bread. Cut each slice in half.
• Top each piece of bread with 1 teaspoon cranberry sauce.

TURKEY AND CRANBERRY SANDWICH

Steps:

• Spread dijon mustard on one slice of bread, mayonnaise on the other slice of bread.
• Place turkey (as much as you'd like), then cranberry, sprouts, and cheese if using.
• Place the other slice of bread on top. Enjoy!