Smoked Turkey Sandwiches
Excerpt from Life of Fire, Pat Martin
Makes 4 Sandwiches
1 pound Pit-Cooked Turkey Breast (recipe follows below)
4 potato rolls, split and roasted
¼ cup Pat’s Alabama White Sauce , at room temperature
This is a simple sandwich, but it’s delicious without any extra adornment - not even slaw. I think the tart, mayo-based white sauce lends itself to turkey even better than chicken. They really are meant for each other.
Slice the turkey crosswise into ¼-inch-thick slices. Divide the slices among the rolls and top with the sauce. Close the sandwiches and serve.
Pit-Cooked Turkey Breasts
Makes enough for 20 sandwiches
2 boneless, skin-on turkey breasts (5 pounds each)
Kosher salt
Vegetable oil, for the grate
Place a wire rack inside a sheet pan and set the turkey breasts on top. Season the turkey breasts generously with kosher salt and refrigerate, uncovered, for 12 to 24 hours.
Build a pit, prepare a feeder fire, and fire the pit (pages 164 - 72). If you don’t have a custom grate for your pit, lay a regular grill grate across 3 or 4 bars placed close together and let it heat up as well. Wipe the grate down with vegetable oil.
Season the turkey with a light coating of rub. Place the turkey on the grate, skin-side up. Close the cover and fire the pit as needed to maintain a temperature of 200° to 225°F. It’s fine to add coals directly below the meat.
After 1 hour, mop the turkey breasts with Jack’s Creek Sauce, then turn them over and mop the other side. Keep cooking, mopping and flipping the turkey every hour, until an instant-read thermometer inserted into the center registers 160°F. The turkey should take 4 to 5 hours total to cook.
Transfer the turkey to a cutting board and let rest for 10 to 15 minutes. Before adding to turkey sandwiches, cut crosswise into ¼-inch-thick slices.
