This is one of my favorite sandwiches ever. I prefer mine cold, on a quality fresh 'Works' bagel from the bakery. I use light whipped cream cheese to cut some cal's and since I'm mixing fresh garlic, green onions, & basil you still get the cream cheese richness with the other intense flavors. Let the Cheese mixture sit for an hour minimum to mend the flavors some.
I was running late tonight so I expedited this recipe and it turned out perfect. Here's the details: (precise details to come)
My notes never seem to be nearby when I write my posts..so this is sorta general.. If you're really curious on details, just PM me.
• Package of two turkey breasts
• Soaked them for an hour in salt & black pepper water. (typically go longer)
• Rinsed well.
• Placed on top racks, MES 40, amzn cherry dust smoker @ 275° until internal temp was at 155°F (quick moist smoke) (no water pan)
• Let rest for 6 minutes. IT in the thickest part got up to 162°F (165°-170° is preferred by the USDA)
• Sliced as thin as physically possible. Stacked ingredients in order and chowed down. Pic's will explain the rest!
Oh yeah, I started a fresh batch of smoked turkey drums for friends and family. 20 lbs!!
More details to come, enjoy!
Scallions & Basil
Mixed with whipped cream cheese
oh yeah, turkey legs holding their breath in a brine!
T Breasts smoking nicely.
sliced up counterparts and about to slice the TB
Perfectly done at IT of 155° didn't take long, high heat (275°F 2-3hrs IT 155°F), moist meat, subtle smoke texture and flavor, super juicy!!
Cream cheese added first
Smoked Turkey Next
Cucumbers are next!
Sprouts are next. I prefer the tangiest ones you can get
Top it off and make it complete!
Edited by thoseguys26 - 3/21/12 at 11:37am