Seasoned Turkey Sandwiches Recipe
This delicious savory turkey tucked in homemade buns will steal the show at any potluck or family reunion, promises LaVonne Hegland in St. Michael, Minnesota. “It’s been a huge hit at football dinners, graduation parties and more.“
- HOMEMADE SANDWICH BUNS:
- 2 packages (1/4 ounce each) active dry yeast
- 2 cups warm water (110° to 115°), divided
- 1/2 cup sugar
- 1 Eggland's Best Egg
- 3 tablespoons shortening
- 1 teaspoon salt
- 6-1/2 to 7 cups all-purpose flour
- 3 tablespoons butter, softened
- GRILLED TURKEY:
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons pepper
- 1 turkey (14 to 16 pounds)
- 1/2 cup butter, cubed
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, egg, shortening, salt, remaining water and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into 12 pieces. Shape each into a ball. Place 3 in. apart on greased baking sheets. Brush with butter. Cover and let rise until doubled, about 30 minutes.
- Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
- Meanwhile, combine the salt, garlic powder and pepper; rub over turkey. Place butter inside turkey cavity; tie drumsticks together. Prepare grill for indirect medium heat. Tuck wings under turkey and place with breast side up in a disposable roasting pan; place on grill rack.
- Grill, covered, for 1 hour. If using a charcoal grill, add 10 briquettes to coals. Baste with pan drippings. Cover and grill 1-1/2 to 2 hours longer or until a meat thermometer reads 180°, adding 10 briquettes to maintain heat and brushing with pan drippings every 30 minutes. (Cover loosely with foil if turkey browns too quickly.)
- Cover and let stand for 20 minutes before carving. Split buns in half; fill with sliced turkey. Yield: 24 sandwiches.
Originally published as Seasoned Turkey Sandwiches in Country Woman May/June 2006, p50
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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