wild turkey sandwiches

[labs4me]

I brined the breast (plucked with skin on) for 24 hours. I then injected the breast with the brine solution for the last 4 hours of soaking. I used High Mountain's poultry brine.

Put the bird in the smoker with apple chips and smoked it at 220 degrees until the internal temp hit 170-175 about 4-5 hours I suppose. Took it out and let it cool. Put it in the fridge covered once it had completly cooled.

I removed the meat from the bone by 'filleting' it away from the carcass. I then sliced the breast into 1/4-1/2" thick slices.

Took a loaf of ciabatta bread and put it in the toaster oven for 7-8 minutes to crisp up the crust. Then sliced it in half the long way.

On the top half I layed some very thin sliced 'deli' brown sugar ham and some swiss cheese. On the bottom half I put a layer of the turkey breast and swiss cheese with some pre-cooked asparagus. Back into the toaster oven for 5-6 minutes till the meat was warm and cheese was melted. Then to keep it in the low cal. / healthy category :: :ROTFLMAO: , I drizzled hollandaise sauce over the bottom half. Closed the to sides together and sliced into 1" wide pieces across the loaf.

Did this for my office staff at work and it disappeared in a flash! My partner never eats lunch and almost finished 3 slices...

Made the same today for my wife and her mother. I cooked the carcass into a great turkey vegetable soup so we could have soup and sandwiches for supper... I was a little nervous using a smoked breast to make the soup stock, but it was fantastic.

Just another way to utitlize the bird if you are sick of deep frying them.

Still have 2 more vaccum packs of smoked breast meat in the freezer also for future dishes.

Now to get a 'new'  bird to fill the hole on the freezer shelf!!!!

Good Luck!

Ken