Grilled Turkey Po' Boy

Total Time:
16 hr
25 min
14 hr
1 hr 35 min

3 to 4 sandwiches

  • 1 whole wheat French baguette, split lengthwise and cut into 3 to 4 equal pieces
  • 3 tablespoons butter, softened
  • Miss Dixie's Remoulade, recipe follows
  • 3/4 pound Buttermilk-Brined Turkey Breast, recipe follows
  • 4 to 5 heirloom tomatoes, sliced 1/4-inch thick
  • 1/4 cup pepperoncini slices, drained
  • 1 1/2 cups shredded romaine lettuce, loosely packed, dark green ends discarded
  • Miss Dixie's Remoulade:
  • 2/3 cup mayonnaise
  • 1/3 cup loosely packed Italian flat-leaf parsley
  • 2 tablespoons Memphis-style BBQ sauce
  • 2 tablespoons Creole-style mustard
  • 1 teaspoon Sriracha sauce
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh cracked black pepper
  • 2 green onions, ends trimmed, roughly chopped
  • 1 lemon, juiced
  • 1 medium Anaheim pepper, roughly chopped
  • 1/3 large red bell pepper, seeds removed
  • 1/2 stalk celery
  • Buttermilk-Brined Turkey Breast:
  • 1 (2 1/2 to 3-pound) turkey breast, bone-in
  • 3 cups buttermilk
  • 1/2 cup hot sauce (recommended: Crystal)
  • 2 tablespoons kosher salt
  • 1 tablespoon dried basil
  • 1 tablespoon granulated garlic
  • 1 tablespoon fresh cracked black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground white pepper
Watch how to make this recipe.
  • Preheat the oven to a low broil. Butter the bread and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from the oven.

  • Spread Miss Dixie's Remoulade on both sides of the bread. Layer on the turkey, tomatoes, pepperoncini and romaine. Top with other half of bread and serve immediately.

Miss Dixie's Remoulade:
  • In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.

Buttermilk-Brined Turkey Breast:
  • Combine all the ingredients together in a large re-sealable plastic bag. Place in a bowl, to catch any leaks, and refrigerate 12 to 24 hours.

  • Preheat the oven to 325 degrees F.

  • Remove the turkey breast from the brine, drain well and pat dry with paper towels.

  • Place the turkey breast, skin-side up, on a baking sheet fitted with a wire rack. Place in the oven and cook for 1 hour 15 minutes. Turn the oven up to 400 degrees F and cook for an additional 10 to 15 minutes, or until the internal temperature is 160 degrees F and the skin is nicely browned. Remove from the oven, cover with aluminum foil and let rest for 10 minutes.

  • Meanwhile, preheat the grill to medium heat and oil the grates generously with vegetable oil.

  • Once the turkey has rested, cut the meat off the bone and carve into 3/8-inch thick slices. Place the slices on the grill and cook 1 to 2 minutes on each side, just until grill marks develop. Remove from the grill. Yield: 1 (2 1/2 to 3-pound) bone-in turkey breast.

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