How to Make Tennessee Smoked Turkey Sandwiches

[Music]so today we’re making Tennessee pulledturkey sandwiches but the question is doyou need to cook a whole bird or can youjust start with parts no need to try towrangle a whole turkey on to the girlthat’s good we’re using parts andactually when we found some in recipesand online they start with breast meathere’s our mission how to make turkeybreast on the grill smoked so it’s stillnice moist and juicy that’s a hurdle itis a hurdle well we’re gonna start offtalking about the turkey now these aretwo split turkey breasts they’reobviously boneless and skinless sothat’s more points against us keepingthese moist it’s gonna be a lot easierto deal with these boneless skinlessbreasts so each of these weighs abouttwo pounds maybe one to three quarter totwo pounds each now all I need to do atthis point I’m gonna path I’m dry theseare going to go on to plastic wrap eachof these they’re so big they deservetheir own piece of plastic now we wantto keep the meat juicy and as you knowwith lean meat it’s always a good ideato add salt in some way sometimes webrine soaking in salt water sometimes wejust salt all over the meat and let timedo its work that’s what we’re doingtoday so this is a tablespoon of koshersaltsecond side here it’s gonna work its wayinto the meat and season it allthroughout I’m gonna wrap these tightlyI do one I’ll follow your lead there wego right onto a sheet pan this has to gointo the fridge a minimum of eight hoursup to overnight give them in salt plentyof time to do its job so if you wouldn’tmind you’ve got clean hands going to thefridge put in the scent I’m gonna gowash my hand you got it[Music]now before we get the turkey on thegrill we have to set off the grill we’reusing charcoal here really good smokewe’re gonna have a little bit of wood alittle bit later now this is a chimneyat 3/4 full of charcoal briquettesthat’s about four and a half quarts ofcharcoalyep that’s went ahead and lit it and nowyou can see that the tops got a nicelayer of fine ash now that only tookabout 15 minutes for it to get to thispoint we’re gonna dump these coals onone half of the grill a half grill firethat’s right so I’m gonna spread theseout into an even layer now we have a hotside and the cold side too and that ispretty standard any time that you’resmoking me speaking of smoke we have twocups of woodchips these are Hickorypretty much whatever wood that you havethat you like to flavor the meat that’sgonna work here mesquite can be a littlebit iffy but anything like Hickory oakthat’s perfect so this is two cups ofwoodchips and went ahead and we soakedthem for about 15 minutes of coursethey’re drained because they’re not inwater so we’re gonna make a foil packetI’ll go ahead and dump these right inthe middle now this is one of thosetimes that we’re actually gonna tell youhow big to make a foil packet and I hadto say when I started hearing aboutspecific sizes for foil packets withchips in themI thought have we gone over the edgeright I’ve jumped the shark yeah rightbut we have not jumped the shark becauseif you make the packet too small thenthe actual pile of wood chips is toodeep and the wood chips in the middlewill not give off any smoke but if youmake it too thin they’ll burn burn withEddie exactly so we’re gonna make thisabout eight by four and a half inchesall right and I like to start with justone side over and you want to be carefulnot to poke through the foil all rightand side over and now I’m gonna take aparing knife and just make two evenlyspaced slits now they’re about twoinches long and that’s going to allowthe right amount of smoke to come out sothese are gonna go right on to the coalsand now grate goes right on the top nowI am going to clean this in just amoment but we want to let this grillgrate heat up because it’s going torelease some of that schmutz on there soit goes onand the vent is open so it’s gonna keepthe coals nice and hot we’re gonna letthat great heat up about five minutessounds goodall right five minutes was all we neededand now the grill grate is hot and we’restarting to get a little bit of smokelike an awesome Ella Hackett and that’sall we need at this point because it’sgoing to continue to smoke so now I’mgonna take a grill scraper and reallyscrape off all of that junk that’s onthere after we scrape it we always liketo clean it for water paper towels justdip it in some vegetable oil all rightso let’s move on down to that tricky nowbefore we put them on we want to seasonthem of course they were alreadyseasoned with salt now we’re going toadd pepper two kinds I’ve got a mixtureof black pepper here two teaspoons ofblack pepper a little bit of cayenne ahalf a teaspoon we’re not going toocrazy with barbecue spices becauseturkey is so lean and mild flavored wereally want some of that flavor to comethrough we also want the smoke to kindof be the front and center flavor sojust a little kick just a little kick soI’m gonna sprinkle this mixture on bothsides it’s gonna have a little bit ofheat from the two kinds of pepper butit’s not going to be overwhelming nowthese are going to go on the cooler sideof the grill not directly over thepacket or the coals and you see thisarea of the breast here it’s muchthicker we’re going to position thesethicker ends towards the fire and thatway the thinner ends won’t dry out makessenseall right leg goes on there we go andwe’ve got the event open and it’s placedover the turkey so that any smoke that’sin there is going to draw up through themeat and out through the top now we’renot going to cook it all the way throughat this point we’re gonna leave it inthere between 30 40 minutes but whatwe’re looking for is the internaltemperature to reach 120 degrees allright let’s check on that turkey hmm nowturkey registers 120 degrees inside itis not done and this one I’ll say we aredone with the smoke so we’re gonna takethese and put them into a disposable panthere we goit doesn’t matter if they’re in onelayer you know one of the problems withturkey it’s dry you’re right it’s dryand it’s very tender which is great butit’s also very lean we’re gonna fix thatwith some butter now you’re talking nowas this continues to cook that butter isgoing to melt all over that turkey it’salso going to help to make a saucebetween the turkey juices and the butterin the momentwe’re gonna use that in a little bit nowif you wouldn’t mind handing me thatpiece of foil yep this is like buttersmoked turkey so this is going to goback onto the colder side lid goes onand now we’re going to let this cookuntil the turkey registers 160 degreesand that’s gonna take another 25 to 35minutes sounds good[Music]all right so I think it’s time to getthe turkey off the grill so I’m gonnatake it off the grill and carefullyremove the foil now we are going to needthat foil in just a minute so I’ll setit aside whoo turkey juices a butter huhcayenne black pepper smoke this in thesmoke love corn let’s check that tempand we are looking for a temperature ofabout 160 degrees now before we proceedwith this we want to go ahead and coverit up again with the foil we’re gonnalet this rest for about 20 minutes goingto reabsorb some of those juices so goodknow we can take it inside all right allright so the turkeys still resting has afew more minutes left for about to shredit but in the meantime let’s make somesauce all right this is a cup ofmayonnaise now this is a little bittangy a little bit spicy so here’s thetangy part it’s 1/3 cup of cider vinegarwho that is taggi and we have atablespoon of horseradish now somerecipes had it in it some didn’t we lovethat little bit of kick that it gives itthis has been drained we have a teaspoonand a half of kosher salt and a teaspoonof black pepper a little kick and ifthat’s not enough we have a quarterteaspoon of cayenne Pam all right let mewhisk this together here a couple moreingredients we have a teaspoon ofWorcestershire it’s gonna get a littledepth to our sauce and one minced garlicclove that sauce as easy as that nicethe sauce is done so let’s move on tothe turkeywhoo sitting in that nice butter bathit’s time to shred so we’re gonna getthem out of the pan Oh smell that smokysmokiness all right I’m gonna set thispan aside just for a moment you’re notgetting rid of those juices though areyou heck no Julie I’m getting two strawsand we’re going to town on it I have youequipped over there with you Wow allright so we’re gonna shred this intobite-sized pieces and it’s nice there’sno skin because all the spices are righton the meat so it’s gonna stay there thewhole time the meat looks greatbeautiful Turkey now I have some ofthose pan juices I saved a half a cupjust going to quickly bring that backtogether and pour it it actually lookslike pulled pork a little bit it is somoist and juicy all right let’s buildsome sandwiches okay you’re gonna need abun all right let me give you a littlebit of the outer part where that spicerub is now the sauce hmm and I got egostogether think of a turkey sandwichyou’d put mayo on it yeah of course youknow speaking of shredding we’ve got theshredded lettuce I love that this isiceberg so it’s just clean and crispythere you go oh that looks good allright let’s eatmmm that is a good turkey sandwich itcan really taste the smoke but the meatisn’t dried out in fact you said itlooks like pork earlier it tastes asjuicy as pork but it has that delicateTurkey flavor the meat is juicy smoky Igot that crisp lettuce soft bun it’sgotta go on the white sauce too withthat vinegar and the horseradish playsperfectly with the turkey meat and thesmoke it doesn’t this is the way to eatturkey mm-hmmto make these killer turkey sandwichesstart by using boneless turkey breastand salt them overnight for flavor spicethe turkey with just a little blackpepper and cayenne and add a packet ofwood chips to the grill start thebreasts right on the grill with thethickest part closest to the fire thentransfer them to a pan with butter tofinish cooking make a white barbecuesauce with mayonnaise then drizzle itover the shredded turkey on a soft rollfrom Cook’s CountryTennessee pulled turkey sandwicheslooks like everyone you know me youreally know methanks for watching cooks country fromAmerica’s Test Kitchen so what’d youthinkleave a comment and let us know whichrecipes you’re excited to make or justsay I now you can find links to today’srecipes and reviews in the videodescription and don’t forget tosubscribe to our Channel see you lateralligator[Laughter]