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Spatchcock turkey breast for club sammies

post #1 of 19
Thread Starter 

Another cold day in Florida. Picked up a 12 lb. bone in turkey breast a few days ago. Thawed it out in the fridge. Spatchcocked it. Cut up some celery, carrots, garlic, & onions. 

 

 

 

Put some homemade bacon in the oven for the sammies.

 

 

 

 

 

 

Put the veggies in an aluminum pan with some turkey stock, and sprinkled with Montreal chicken seasoning.

Then into the oven for about 1/2 hour.

 

 

 

Next put butter & garlic under the skin.

 

 

 

 

Then inject with turkey stock & butter.

 

 

 

 

 Dust with Montreal.

 

 

 

 

Into the smoker. The old trusty Smoke Vault, with red oak.

 

 

 

 

She's running at about 225, with nice smoke.

 

 

 

 

 

Pulled the turkey out at 158 IT. Let it rest for about 1/2 hour.

 

 

 

 

Carved it up & put the carcass in a stock pot with all the stuff in the pan, for some more turkey stock.

 

 

 

 

Now for the sammie. Started with just baked buns.

 

 

 

 

Spread on some mayo, a little lettuce, a slice of tomato, bacon, & turkey.

 

 

 

 

Here it is. All done.

 

 

 

 

 

Add a few homemade dill pickles & it's lunch time.

 

 

 

 

 

Thanks for looking!

 

Hope I made you hungry!  :icon_biggrin:

 

Al

post #2 of 19

Damn Al!  You are the king of homemade smoked sandwiches.  I'd be all over that! POINTS!

post #3 of 19
Thread Starter 
Quote:
Originally Posted by worktogthr View Post
 

Damn Al!  You are the king of homemade smoked sandwiches.  I'd be all over that! POINTS!

 

Thank-you my friend! 

 

I really appreciate the kind words, and the points too!

 

Al

post #4 of 19
Thread Starter 

Wanted to bump this, in case some of you didn't see it.

 

Al

post #5 of 19

Al Nice job on the Bird and Bacon,any chance of a recipe for the Rolls,just started making some bread.TIA

Richie

 

:points:

post #6 of 19
Very nice Al, great job ! Looks real tasty ! icon14.gif
post #7 of 19
Great looking meal!

POINTS!!!!
post #8 of 19
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Al Nice job on the Bird and Bacon,any chance of a recipe for the Rolls,just started making some bread.TIA

Richie

 

:points:

 

Thanks Richie!

 

Here's the recipe Judy used. http://allrecipes.com/recipe/23284/french-bread-rolls-to-die-for/

Thanks for the points!

 

Al

 

Quote:

Originally Posted by WaterinHoleBrew View Post

Very nice Al, great job ! Looks real tasty ! icon14.gif

Thank-you!

 

Al

 

Quote:
Originally Posted by dirtsailor2003 View Post

Great looking meal!

POINTS!!!!

 

Thanks Case!

 

Thanks for the points too!

 

Al

post #9 of 19
Wow. Perfect sammie. Now I want this for dinner.
post #10 of 19
Thread Starter 

Thanks Adam!

 

It's a cheap & easy meal that tastes good.

 

Al

post #11 of 19
Really does look good!
post #12 of 19

Al Give Judy a hug and a thanks for me

Richie

post #13 of 19
Thread Starter 
Quote:
Originally Posted by tbern View Post

Really does look good!

Thank-you!!

 

Al

 

Quote:
Originally Posted by tropics View Post
 

Al Give Judy a hug and a thanks for me

Richie

 

 

My pleasure, Richie!  :icon_biggrin:

 

She told me to tell you that she also put an egg wash on the top then the poppy seeds before putting it in the oven.

 

Al

post #14 of 19

That is some delicious looking turkey!     I'm really impressed that you can make your buns at home.     Any sandwich is better with bacon but with home made bacon and home made buns that has got to be one delicious sandwich.

post #15 of 19
Thread Starter 
Quote:
Originally Posted by whistech View Post
 

That is some delicious looking turkey!     I'm really impressed that you can make your buns at home.     Any sandwich is better with bacon but with home made bacon and home made buns that has got to be one delicious sandwich.

  Thank-you, Like I said above Judy my wife is the baker and she made the buns, so I can't really take credit for that. But your right everything is better when it's homemade.

 

Al

post #16 of 19

I warned you about your great beef sandwiches.

 

Now you will just have to have another point.

 

Great sandwiches!

 

Disco

post #17 of 19
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

I warned you about your great beef sandwiches.

 

Now you will just have to have another point.

 

Great sandwiches!

 

Disco

 

 

Thanks a lot Disco!

 

I appreciate it!

 

Al

post #18 of 19
Quote:
Originally Posted by SmokinAl View Post

Wanted to bump this, in case some of you didn't see it.

Al
Thanks for the bump! That's one heck of a cook and very detailed! Thanks for sharing and well worth a point.
I usually smoke turkey breasts once a month. I have been brining mine but might just try injecting. Do you any special kind of butter?
post #19 of 19
Thread Starter 
Quote:
Originally Posted by hardcookin View Post


Thanks for the bump! That's one heck of a cook and very detailed! Thanks for sharing and well worth a point.
I usually smoke turkey breasts once a month. I have been brining mine but might just try injecting. Do you any special kind of butter?

 

Thank-you & thanks for the point!

 

No just salted melted butter, then let it cool to room temp & inject just before putting it in the smoker.

 

If your in a hurry & don't want to heat it up you can use Parkay.

 

Can't really tell the difference in taste between either one.

 

Al

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