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Seasoned Turkey Sandwiches

 Seasoned Turkey Sandwiches
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.“
24 ServingsPrep: 45 min. + rising Grill: 2-1/2 hours + standing


  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°), divided
  • 1/2 cup sugar
  • 1 egg
  • 3 tablespoons shortening
  • 1 teaspoon salt
  • 6-1/2 to 7 cups all-purpose flour
  • 3 tablespoons butter, softened
  • 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.

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Seasoned Turkey Sandwiches (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 513 calories, 21 g fat (8 g saturated fat), 166 mg cholesterol, 452 mg sodium, 31 g carbohydrate, 1 g fiber, 46 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer