Kentucky Barbecue Turkey Sandwich

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
8

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.

Ingredients

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
 

Steps

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.

More From FoodService Director

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

FSD Resources