Servings: 
16
Ethnicity: 
Southern
Occasion: 
Kentucky Derby
Preparation Method: 
Grill
Simmer
Product Type: 
Turkey Breast

Nutrition Facts

  • 400 Total Calories
  • 25 Calories from Fat
  • 3 g Total Fat
  • 5 % Daily Total Fat
  • 0 g Saturated Fat
  • 3 % Daily Saturated Fat
  • 75 g Cholesterol
  • 25 % Daily Cholesterol
  • 1520 mg Sodium
  • 63 % Daily Sodium
  • 52 g Total Carbohydrates
  • 17 % Daily Total Carbohydrates
  • 2 g Dietary Fiber
  • 8 % Daily Dietary Fiber
  • 30 g Sugars
  • 32 g Protein
  • 10 % Daily Protein
  • 20 % Daily Vitamin C
  • 8 % Daily Calcium
  • 20 % Daily Iron

Kentucky Barbecue Turkey Sandwich

Recipe developed for the National Turkey Federation by Chef Craig Scheuerman, T.C.Williams High School, Alexandria, VA

14 Ounces:
salt
2 Pounds:
brown sugar
1-1/2 Cups:
bourbon
1 Gallon:
ice water
1/4 Cup:
cloves
1/4 Cup:
black peppercorns
4 Pounds:
TURKEY BREAST, cut from bone & cut into strips lengthwise
3 Cups:
white vinegar
1-1/4 Cups:
sugar
3 Cups:
ketchup
9 Ounces:
bourbon
3 Tablespoons:
Worcestershire sauce
1-1/2 Tablespoons:
Tabasco sauce
1 Tablespoon:
salt
3 Tablespoons:
black pepper
2 Ounces:
freshly squeezed lemon juice
16:
Soft buns, toasted
Bourbon Brine

Mix together brine ingredients and marinate turkey overnight in a covered container. Marinate in the refrigerator.

Sandwich

Drain turkey from brine. Grill turkey breast strips over medium heat until internal temperature reaches 165 degrees F.

After grilling, shred turkey strips.

Combine white vinegar, sugar, ketchup, bourbon, Worcestershire sauce, Tabasco sauce, salt, black pepper and lemon juice in sauce pan and simmer for 1-1/2 hours.

Add grilled turkey to sauce and simmer 15 minutes, mixing to ensure even distribution.

Service

Place 4 ounces of barbecue mixture on toasted buns.