GRILLED TURKEY, BRIE, AND APPLE BUTTER SANDWICH WITH ARUGULA
Provided by Tyler Florence
Time 13m
Yield 1 sandwich
Number Of Ingredients 6
Steps:
- Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread each with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently.
- Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit (either 2 or 4) and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.) Cut the sandwiches in half and serve hot.
SMOKED TURKEY
There are countless advantages to smoke-roasting (also known barbecuing) your turkey, as in this recipe from the barbecue expert Steven Raichlen. Smoking produces a bird of incomparable succulence, especially when combined with another traditional American barbecue technique, brining. There is the rich, evocative flavor of wood smoke, and the burnished mahogany sheen it gives the bird. Then there's the simplicity of the method: once you put the bird in the smoker or on the grill, you pretty much leave it there until it is done, while the kitchen and oven are freed up for side dishes and desserts. Last but certainly not least, you get an excuse to spend a fall afternoon outdoors, maybe with beer in hand.
Provided by Steven Raichlen
Categories dinner, main course
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 2
Steps:
- Set up an outdoor grill for indirect grilling, placing a large foil drip pan in center. (If using a smoker, light and set it up according to manufacturer's instructions and heat to 275 degrees. In a smoker, you will need to cook bird longer, 3 1/2 to 4 1/2 hours.)
- Drain bird. Blot dry inside and out and truss if desired. Place in center of grill grate, over drip pan and between mounds of natural lump charcoal. Toss 1/2 cup of soaked wood chops on each mound of coals. Place lid on grill. Adjust vents to keep temperature between 325 and 350 degrees.
- Grill turkey until darkly browned and cooked through, 2 1/2 to 3 hours. Baste turkey with melted butter after first hour and every hour thereafter. If skin starts to brown too much, loosely tent bird with foil. Use an instant-read thermometer to test for doneness; turkey is ready when internal temperature of the thigh is 180 degrees. Replenish charcoal every hour, adding 8 to 10 lumps of charcoal to each mound of coals and leaving grill uncovered for a few minutes to allow charcoal to light. After 1 hour, add 1 1/2 cups of soaked wood chips.
- Transfer turkey to a platter, loosely tent with foil, and let rest for 10 minutes before carving. Reserve any drippings in drip pan for gravy.
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 10 grams, Carbohydrate 0 grams, Fat 19 grams, Protein 64 grams, SaturatedFat 6 grams, Sodium 331 milligrams, Sugar 0 grams, TransFat 0 grams
SMOKED TURKEY, AVOCADO & BRIE SANDWICHES
Make these when you have some beautiful fresh herbs. This is different and delicious because of the fresh herbs, garlic and pepperoni in the mayo mix. It makes a very special sandwich. If you like, you can also use this as a filling for lavosh wrapped sandwiches. Roll them up, chill them for an hour, and cut on the diagonal for a very nice lunch presentation.
Provided by Jangomango
Categories Lunch/Snacks
Time 20m
Yield 6 sandwiches
Number Of Ingredients 10
Steps:
- Cut 6 small (one-person size) baguettes in half.
- Mix together mayo, cilantro, oregano, garlic and pepperoni.
- Spread evenly over the baguette halves.
- On 6 halves, now layer the brie first, spread a bit to fill in gaps, then turkey, tomatoes, avocado, and season with s&p.
- Top with spinach.
- Put the other half of the baguette on top of the filling mix.
- This can be refrigerated for about 2 hours, but any longer and the avocado will start to darken.
SMOKED TURKEY
This is an easy to make recipe. I've tried numerous others using colas, fancy pans, etc., but none come out near as good as this. Keeping it simple is the best way. Be sure to use a high-quality charcoal, so that it will burn for a long time. Turkey will be moist tender and smoky!
Provided by Glenn
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 7h30m
Yield 18
Number Of Ingredients 3
Steps:
- Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
- Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
- Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.
Nutrition Facts : Calories 447.2 calories, Cholesterol 176.3 mg, Fat 20.9 g, Protein 60.4 g, SaturatedFat 6.1 g, Sodium 146.2 mg
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