Smoked Wild Turkey Sandwich with Apple Fennel Slaw
This recipe pays homage to the author’s favorite childhood BBQ joint while incorporating wild turkey.
Growing up in Oklahoma, there was a hole-in-the-wall barbecue joint right on the other side of the railroad tracks on the corner of two dusty old county roads in a tiny town called Coweta. It was called Roberts, and it was owned and operated by, well, Robert himself, a larger-than-life barbecue master who, to this day, is the greatest barbecue pit cook and smoker. My dad used to take me there when I was a kid, and I’ve been chasing the taste of his barbecue ever since.
I’ve been close to finding places that cook like Robert, but it might just be the unicorn in the barbecue world. I’m still chasing that nostalgic deliciousness with this smoked wild turkey breast recipe, adding a crispy, tangy and sweet apple fennel slaw with it. Living in Tennessee now, I’ve been introduced to Carolina barbecue, with its mayo-based slaw. But honestly, I’m more of a vinegar-slaw kind of guy, so I’m doing my take on it. So grab your favorite BBQ rub and sauce and pile it on high! Just don’t forget the brine, especially with wild turkey. Nobody likes dry meat!
Ingredients
- 1 quart water
- 1/4 cup salt
- 1/4 cup sugar
- 1 tbsp peppercorns
- 2 bay leaves
- 1 wild turkey breast, cleaned and trimmed
- Yellow mustard for binder
- Your favorite BBQ seasoning
- Brioche bun for sandwich
- 1 crisp apple, cored and sliced thin
- 1/2 small fennel bulb, cored and sliced thin
- 1/4 green cabbage, cored and sliced thin
- Juice of 1/2 of a lemon
- 2 tbsp apple cider or red wine vinegar
- 1 tsp Dijon mustard
- 1 tbsp mayo, preferably Duke’s
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Brine the turkey. Combine all the ingredients in a pot and bring to a boil, stirring to dissolve. Set aside and let cool to room temperature. Place turkey in brine and put in the refrigerator overnight for at least 12 hours, preferably 24. Rinse the turkey and pat dry.
- Preheat the smoker to 250 degrees. Add turkey to the smoker and cook until the internal temperature reaches 160 degrees. Let rest for 15 minutes before slicing.
- Make the slaw. While the turkey smokes, add all of the slaw ingredients in a big bowl and mix well until combined. Set aside to marinade until the turkey finishes cooking.
- Make your sandwich! Toast your bread, if you prefer. Layer your slaw first, then your smoked sliced turkey, and then top it with your favorite barbecue sauce.
