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!
TURKEY BARBECUE SANDWICHES WITH PICKLES AND SLAW
Most turkey sandwiches are best made with slices of white meat stacked neatly between two slices of bread. Not this one. With a saucy, spicy filling piled onto a hamburger bun, it's perfect for dark meat and any scraps you may have leftover from the carcass. The cabbage slaw adds crispness and tang to the soft turkey, and bread-and-butter pickles give the sandwich a touch of sweetness. If you don't have leftover turkey in your refrigerator, this recipe works just as well with the meat torn off a rotisserie chicken.
Provided by Melissa Clark
Categories dinner, lunch, weekday, sandwiches, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small pot, combine 1/4 cup vinegar, the sugar and the salt. Cover pot and heat just until sugar dissolves, 1 to 2 minutes.
- Meanwhile, in a medium bowl, toss together cabbage, shallot, carrot and jalapeño. Pour hot vinegar mixture over vegetables and toss to combine. Cover and let sit, tossing occasionally, while you prepare the sandwiches.
- Pour barbecue sauce into a medium bowl and taste it. If it's too sweet, add a little more vinegar and hot sauce, if you like. Toss in turkey and stir until evenly coated.
- To assemble the sandwiches, spread mayonnaise inside the buns, if you like, then fill the buns with slaw, pickles and turkey. Serve with more hot sauce on the side, if you like.
SLOW-COOKER BARBECUE PULLED TURKEY WITH SLAW
This recipe is a summer BBQ on a plate. Add the turkey breast to your slow cooker with some onions, garlic and BBQ sauce and forget about it all day! The result is a very tender, juicy, pulled BBQ turkey.
Provided by Food Network Kitchen
Categories main-dish
Time 7h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the onion, garlic, barbecue sauce and 1/2 cup water in a 5- to 6-quart slow cooker; stir well. Season the turkey breast generously with salt and pepper. Combine the paprika and garlic powder in a small bowl; rub all over the turkey. Place the turkey on top of the onion mixture in the slow cooker. Cover and cook on low until the turkey is cooked through and tender, 7 to 8 hours.
- In the last 30 minutes of cooking, whisk the mayonnaise, vinegar and sugar in a small bowl. Pour over the coleslaw mix in a large bowl and toss to coat. Season with salt and pepper.
- Remove the lid from the slow cooker and use two forks to pull the turkey into pieces. Increase the slow cooker to high and let sit, uncovered, until the sauce thickens, about 10 minutes. Season with salt and pepper; add vinegar and sugar to taste.
- Divide the turkey and coleslaw among plates. Serve with cornbread and pickles.
Nutrition Facts : Calories 460, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 117 milligrams, Sodium 1491 milligrams, Carbohydrate 39 grams, Fiber 3 grams, Protein 49 grams, Sugar 29 grams
BARBECUE TURKEY COLE SLAW SANDWICHES
I grew up in the deep south. From a very young age I began eating barbecue sandwiches with slaw. This is a lighter version using turkey. The recipe says you can sub 1 pound of country breakfast pork chops ground in the food processor; but I have never done that. This recipe comes from Southern Living Low-Fat Recipes, January 1997.
Provided by PaulaG
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Over medium heat, cook turkey and onion in a nonstick skillet until browned, stirring until turkey crumbles, drain.
- Add the tomato sauce and next 5 ingredients.
- Bring to a boil, cover, reduce heat and simmer 15 minutes, stirring often.
- Split and lightly toast the hamburger buns.
- Combine the cabbage and next 5 ingredients in a bowl.
- Spoon the turkey mixture on to the bottom halves of the toasted buns; top with slaw mixture and top halves of buns.
- Serve immediately with baked beans and crisp vegetable sticks.
Nutrition Facts : Calories 287.9, Fat 9.6, SaturatedFat 2.5, Cholesterol 61, Sodium 524.4, Carbohydrate 32, Fiber 3.6, Sugar 11.2, Protein 19.7
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