2, 4 to 6 pound turkey breasts, brined
Cream cheese
30 to 40 strips fried bacon
Dijon style mustard
Salad dressing
Light rye bread slices
BRINE:
6 c. cold water
4 c. firmly packed brown sugar
3 c. salt
8 cloves garlic
6 Tbs. whole peppercorns
6 bay leaves
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Stir briskly until salt and sugar are dissolved. Immerse turkey breasts in brine for 2 to 3 hours.
Remove, pat dry.
Smoke over hickory until done (170F).
Slice into sandwich portions. Spread one side of bread with cream cheese. Place turkey slice and bacon on top of cream cheese, and add 1 Tbs. salad dressing, 1 tsp. Dijon style mustard. Grill on both sides in butter. Serve with mixed grilled fruit.
Yield: 20 to 30 sandwiches
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