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Smoked Turkey Breasts Sandwiches Grilled with Cream Cheese Bacon & Dijon-Brine


 2, 4 to 6 pound turkey breasts, brined
6 cups cold water
4 cups firmly packed brown sugar
3 cups salt
8 cloves garlic
6 Tablespoons whole peppercorns
6 bay leaves
Cream cheese
30 to 40 strips fried bacon
Dijon style mustard Salad dressing
Light rye bread slices


Stir brine ingredients briskly until salt and sugar are dissolved. Immerse turkey breasts in brine for 2 to 3 hours. Remove, pat dry. Smoke over hickory wood at 225°F until done (170°F). 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 Tablespoon salad dressing, 1 teaspoon Dijon style mustard.
Close sandwich. Grill on both sides in butter. Serve with mixed grilled fruit.
Yield: 20 to 30 sandwiches