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Turkey Sandwiches


 
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David Prince

TVWBB Fan
guys, I've been buying processed turkey roll type stuff for sandwiches for work (m-f)..same sandwich everyday heh.

so I got to thinking about making my own turkey for sandwiches on the WSM, and how much better it would probably be.

first off does anyone have any tips on where or what type of breast to buy, how big, how long to cook, etc)

and will it keep for a week until my lunch on friday? (I have no food saver)..as always thanks for any info/infopop/emoticons/icon_smile.gif
 
I prefer the bone-in breast and usually cook them on my kettle, indirect. Cook to an internal temp of 165 - took less than 2 hrs. You could do the same on WSM by using an empty, foiled lined pan. Chris has written on this and I'm sure you could do a search and find lots of posts. If you cooked on Sun, I think you'd be ok till Fri, but some might disagree.

PRG
 
Well I've smoked many turkeys in the last year. Mostly on my kettle but the last time on my WSM last friday as a matter of fact. It came out awesome! Just make sure you got a sharp knife if you wanna slice it thin. I always buy whole turkey breasts cause we really only eat white meat around here.

This last one on the WSM was a 4lb breast plus I did a half bone in breast along with it. But it only took 3 hours for the 4lb whole breast to get done at a grate temp of just over 200f. Maybe 210f most of the cook. I used plenty of apple wood. Then used canned chicken gravy and mixed in some of the drippings for flavor. Mixed in the sliced turkey and let it sit in the slowcooker for a few hours while the company arrived.

We ate them on buns. I put cheese on mine of course. But everyone loved it. Did'nt last to long.

As far as how long it would last in the fridge. I'm not sure. I'd think 5 days would be fine. But maybe I'm wrong. Would make for some good lunch though would'nt it.

Maybe somebody else can help more.
 
Another way you could keep it would be to slice and put into a chicken broth, then freeze. Remove from freezer and reheat in the broth. A good friend of mine from Iowa has done this a number of times when bringing the turkey on a fishing trip up here to Canada. Works great.
 
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