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

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Managing Your Business
food symbols allergens

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. Wendy Weyer, business manager for nutrition services, says that success stems from direct communication with the district’s 20,000 students.

Q: What was the first thing you did to start reducing allergic reactions?

A: More than five years ago, we changed our menu signage to provide information to students on what the common allergens were on all the foods that were served at every station. We use symbols such as an egg or a wheat stalk for younger...

FSD Resources