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Cider-Smoked Turkey Sandwich

Cider-Smoked Turkey Sandwich

with Tarragon-Apple Slaw

Jennie-O Turkey Store

Ingredients

  • 1 ea Cobblestreet MKT.™ roast turkey breast
  • 3 Tbsp white sugar
  • 3 Tbsp packed brown sugar
  • 2 Tbsp sea salt
  • 1 ½ Tbsp ground chili powder
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp Spanish paprika
  • 1 Tbsp ground ancho chili powder
  • 1 Tbsp ground black pepper
  • 1 ½ tsp dried rosemary
  • 1 ½ tsp dried thyme
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground nutmeg
  • 1 ½ tsp ground allspice
  • ½ tsp cayenne pepper
  • 2 C apple cider
  • 2 C barbeque sauce
  • 16 slices bacon
  • Fresh arugula
  • 8 ea brioche buns, sliced

Tarragon Apple Slaw

  • 2 red-skinned apples, cored and cut into julienne strips (Honeycrisp works well)
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp extra-virgin olive oil
  • ¼ C tarragon, torn fresh

Preparation

  1. In a large bowl, mix all rub ingredients. Coat turkey evenly with rub. Cover with plastic wrap and let marinate in the refrigerator 8 hours to overnight. Preheat smoker to 300 F. Smoke until well done. The meat should be at 165 F, as measured by a meat thermometer.
  2. To make slaw: In medium bowl, combine all ingredients. Preheat a skillet, then coat with nonstick cooking spray. Add bacon slices and cook until desired crispness.
  3. Top sandwiches with turkey, slaw, bacon and arugula.

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