Kentucky Barbecue Turkey Sandwich
This hearty and spicy sandwich features turkey breast strips brined overnight, grilled, shredded and mixed with a spicy peppercorn and bourbon barbecue sauce. Serve it on toasted buns.
7 oz. salt
1 lb. brown sugar
3⁄4 cup bourbon
1⁄2 gal. ice water
1⁄4 cup cloves
1⁄4 cup black peppercorns
2 lb. turkey breast, cut into thin strips
1 1⁄2 cups white vinegar
1⁄2 cup sugar
1 1⁄2 cups ketchup
4 1⁄2 oz. bourbon
1 1⁄2 tbsp. Worcestershire sauce
1 tbsp. hot pepper sauce
3⁄4 tbsp. black pepper
1⁄2 tbsp. salt
2 1⁄4 oz. lemon juice
8 buns, halved
1. In a hotel pan, combine salt, brown sugar, bourbon, ice water, cloves and peppercorns. Marinate turkey strips refrigerated in brine overnight.
2. In a saucepan over medium heat, combine white vinegar, sugar, ketchup, bourbon, Worcestershire sauce, hot pepper sauce, black pepper, salt and lemon juice and simmer for 1 1⁄2 hours.
3. Meanwhile, remove turkey from brine and pat dry. Grill over medium heat until done. Allow to cool; thinly slice or shred with two forks. Add to sauce pan and simmer 15 minutes, mixing well.
4. Place 3 1⁄2 to 4 ounces barbecue turkey mixture on toasted bun and serve.