Recipe Blog - Smoked Turkey Breast - Feature

Smoked Turkey Sandwich Meat Recipe

By: Andrea Alden

There’s nothing better than a thick sandwich, but imagine it piled high with your own fresh, homemade Smoked Turkey. This Sandwich Meat recipe is used to make a most delicious smoked turkey with brie and bacon sandwich, but you can use it for any lunchtime delights between two slices of bread. You can also use this flavorful filler for salads and any other magical meal that needs an extra hit of flavorful protein. 

This recipe requires a little patience and employs a dry brine/cure to prepare the turkey.

Prep Time
4320 Min
Cook Time
240 Min
Yield
4+
Difficulty
Easy

Smoked Turkey Sandwich Meat Recipe

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Ingredients

Directions

Photos

Ingredients
  • 6-7 lb. (3 kg) Turkey breast
  • 2 tbsp. (28 g) Kosher salt
  • 3 tsp. (7 g) Paprika
  • 2 tsp. (3 g) Garlic powder
  • 1 tsp. (2 g) Onion powder
  • 1 tsp. (2 g) fresh ground black pepper

Smoked Turkey with Brie & Bacon Sandwich

  • 4+ slices artisan bread
  • Smoked turkey
  • 4 to 8 slices bacon, cooked crisp
  • Arugula
  • 4 to 8 slices brie cheese
  • Spicy aioli or mayo
Directions
  1. Prepare the turkey by drying the breast on all sides. Mix together the dry brine, combining the salt, paprika, garlic powder, onion powder and pepper. Then, rub the turkey with the mixture on all sides. 
  2. Tie the turkey into a uniform shaped roll, then wrap in plastic wrap and dry brine for 24 to 48 hours. 
  3. When you are ready to smoke, remove the turkey from the fridge and unwrap. Place it onto a rack over a plate or tray and let it stand at room temperature until the charcoal is ready for smoking. 
  4. Prepare your barbecue or smoker by laying down a bed of unlit charcoal and adding some smoking wood – we recommend apple, cherry or whisky oak. Light a ¼ load of charcoal in a chimney starter and then add the lit coals to one side of the unlit, making sure that some of the smoking wood has been touched by a hot coal so you get smoke right away. You can also add a water pan filled with warm water to the grill. 
  5. Once the barbecue is up to temperature, around 200ºF (94ºC), place the turkey over the unlit side of the barbecue, away from the coals. 
  6. Smoke the turkey for up to 4 hours or until an internal temperature of about 160ºF (71ºC). For extra awesome flavor, brush the turkey with a mixture of honey and apple juice every 30 to 50 minutes while smoking.
  7. Once done, remove the turkey from the smoker and chill completely to achieve the “deli-meat” texture of sliced turkey. 
  8. For the most delicious sandwich that is completely worth the wait, cook a few slices of bacon until crisp. Slather some artisan bread generously with spicy mayo, layer with arugula, sliced brie, bacon and your homemade shaved turkey. 

This easy and worth the wait recipe for Smoked Turkey Sandwich Meat Recipe and a Smoked Turkey with Brie and Bacon Sandwich is a treat that will be the envy of everyone who packs their lunch. The question is, will you share or hoard this delightful meat all for yourself? What barbecued delights do you pack for lunch? Share your grilled lunch ideas, recipes, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!

Recipe Blog - Smoked Turkey Breast - season

Season the turkey well

Recipe Blog - Smoked Turkey Breast - grill1

Once dry brined for 24 to 48 hours, smoke on a 200ºF (94ºC) grill

Recipe Blog - Smoked Turkey Breast - grill2

Smoke for up to 4 hours until an internal temperature of 160ºF (71ºC)

Recipe Blog - Smoked Turkey Breast - grill3

Pull the turkey off the barbecue

Recipe Blog - Smoked Turkey Breast - slice

Chill for 24 hours before slicing for the best texture

Recipe Blog - Smoked Turkey Breast - assemble

Layer artisan bread with spicy mayo, arugula, sliced brie, bacon and sliced turkey

Recipe Blog - Smoked Turkey Breast - serve1

Serve this delightful sandwich with your favorite sides

Recipe Blog - Smoked Turkey Breast - serve2

Look at that beautiful crossection

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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Recipe Blog - Smoked Turkey Breast - season

Season the turkey well

Recipe Blog - Smoked Turkey Breast - grill1

Once dry brined for 24 to 48 hours, smoke on a 200ºF (94ºC) grill

Recipe Blog - Smoked Turkey Breast - grill2

Smoke for up to 4 hours until an internal temperature of 160ºF (71ºC)

Recipe Blog - Smoked Turkey Breast - grill3

Pull the turkey off the barbecue

Recipe Blog - Smoked Turkey Breast - slice

Chill for 24 hours before slicing for the best texture

Recipe Blog - Smoked Turkey Breast - assemble

Layer artisan bread with spicy mayo, arugula, sliced brie, bacon and sliced turkey

Recipe Blog - Smoked Turkey Breast - serve1

Serve this delightful sandwich with your favorite sides

Recipe Blog - Smoked Turkey Breast - serve2

Look at that beautiful crossection