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Turkey Recipe

Name: Wise Sons Jewish Deli 24th Streets TURKEY Recipe
Cook time: 15 h
Total time: 15 h
Yield: 8 servings
Cuisine: American
Ingredients: 3 lbs whole turkey breast (bone-in, skin-on); 1 cups kosher salt; 0.5 cups brown sugar; 2 tbs black peppercorns; 1 tbs whole allspice berries; 4 each bay leaves; 6 each garlic cloves, smashed; 4 each fresh thyme sprigs; 2 each fresh rosemary sprigs; 2 each black tea bags (or loose black tea); 12 cups water; 4 cups ice; 2 tbs maple syrup; 1 cups light smoking wood chips (apple or cherry), soaked 30 min; 1 tbs olive oil; 1 tsp freshly ground black pepper; 8 each ciabatta or sourdough rolls; 1 cups mayonnaise (preferably with a hint of lemon); 0.25 cups Dijon mustard; 8 each crisp romaine or butter lettuce leaves; 2 each ripe tomato, thinly sliced; 1 cups pickled red onions; 2 lbs smoked turkey, thinly sliced (from above); 8 slices sharp cheddar or fontina, sliced; 2 tbs butter for toasting rolls; 1 tsp salt

Inspired by Wise Sons Jewish Deli 24th Street

Time15h

Serves8

a special blend of spices brined & lightly smoked turkey

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Ingredients

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Brined & Smoked Turkey

3 lbs whole turkey breast (bone-in, skin-on)

1 cups kosher salt

1/2 cups Brown sugar

2 tbs black peppercorns

1 tbs whole allspice berries

4 each bay leaves

6 each garlic cloves, smashed

4 each fresh thyme sprigs

2 each fresh rosemary sprigs

2 each black tea bags (or loose black tea)

12 cups water

4 cups ice

2 tbs maple syrup

1 cups light smoking wood chips (apple or cherry), soaked 30 min

1 tbs olive oil

1 tsp freshly ground black pepper

Signature Sandwich Build

8 each ciabatta or sourdough rolls

1 cups mayonnaise (preferably with a hint of lemon)

1/4 cups Dijon mustard

8 each crisp romaine or butter lettuce leaves

2 each ripe tomato, thinly sliced

1 cups pickled red onions

2 lbs smoked turkey, thinly sliced (from above)

8 slices sharp cheddar or fontina, sliced

2 tbs butter for toasting rolls

1 tsp Celtic sea salt

Method

Brined & Smoked Turkey

Make the brine

In a large pot combine 6 cups water, kosher salt, brown sugar, peppercorns, allspice, bay leaves, smashed garlic and tea bags. Bring to a gentle simmer, stirring until salt and sugar dissolve. Remove from heat and add maple syrup. Let the mixture cool 15 minutes, then add remaining 6 cups cold water and ice to thoroughly cool the brine to room temperature (under 70°F). Remove tea bags and whole spices if desired.

Brine the turkey

Place the turkey breast in a nonreactive container or large resealable bag. Pour the cooled brine over the turkey, ensuring it is fully submerged (weigh down with a plate if needed). Refrigerate for 8–12 hours (overnight).

Rinse and dry

After brining, remove the turkey from the brine, discard the brine, and rinse the turkey under cold water. Pat thoroughly dry with paper towels. Let sit uncovered in the refrigerator for 1 hour to dry the skin further (this helps form a pellicle for smoking).

Season and prepare for smoking

Preheat your smoker or grill set up for indirect smoking to 225–250°F (107–121°C). Toss soaked wood chips dry and add to smoker box or foil pouch. Rub turkey lightly with olive oil and sprinkle with freshly ground black pepper. Tuck thyme and rosemary under the skin or lay on top for aromatics.

Smoke the turkey

Place the turkey breast skin-side up on the smoker. Smoke until internal temperature reaches 155–160°F (68–71°C) in the thickest part of the meat (about 1.5–2.5 hours for a 3 lb breast; times vary by smoker). Start checking temp at 1 hour. Remove when target temp reached.

Rest and finish

Tent the turkey loosely with foil and let rest 15–20 minutes. During resting, carryover will raise the temp to 160–165°F and juices will redistribute. Slice the smoked turkey thinly (about 1/8–1/4 inch) for sandwich assembly.

Signature Sandwich Build

Prepare condiments and vegetables

Mix mayonnaise and Dijon mustard in a small bowl; season with 1/2 tsp salt and pepper to taste. If using store-bought pickled red onions, drain well. Slice tomatoes thinly and separate lettuce leaves; pat dry.

Toast rolls

Heat a skillet or griddle over medium heat. Split rolls and lightly butter cut sides. Toast in skillet, buttered side down, until golden and crisp, about 1–2 minutes.

Assemble sandwiches

Spread about 2 tbsp of the mayo-Dijon mix on the bottom half of each roll. Layer 3–4 oz (about 3–4 slices) of thinly sliced smoked turkey, one slice of cheese, a couple of tomato slices, a leaf of lettuce, and a tablespoon of pickled red onions. Top with remaining mayo on the top bun and close sandwich.

Optional finish

If you prefer the cheese melted, place assembled open-faced sandwiches under a broiler or in a 350°F (175°C) oven for 3–4 minutes until cheese softens; then close and serve.

Serve

Cut sandwiches in half if desired and serve warm or at room temperature. Recommended sides: kettle chips or a crisp pickle.