Grilled Turkey Po' Boy
- Level: Easy
- Yield: 3 to 4 sandwiches
- Total: 16 hr
- Prep: 25 min
- Inactive: 14 hr
- Cook: 1 hr 35 min
Ingredients
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
Directions
- 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.