Smoked Chopped Turkey Thigh Sandwich
Makes: 1-4
Gear:
- Sharp paring or boning knife
- Smoke chips
- Meat Thermometer
- 6 Ontario Turkey Thighs
- ½ cup + 1 cup Ted Reader BBQ No Sugar Added or Crazy Canuck BBQ Sauce
- ½ cup Ted Reader BBQ Original Bone Dust Seasoning Rub
Apple Coleslaw with Blue Cheese Dressing:
- 2 cups shredded cabbage
- 2 cups shredded kale
- ½ cup carrot shredded
- 1 Honey Crisp Apple, julienned
- ½ red onion thinly sliced
- 2 tbsp chopped fresh dill
- ½ cup shredded Swiss cheese
- 1/3 cup blue cheese dressing
- Salt and freshly ground black pepper to taste
- 1 pkg Ontario turkey bacon, grilled or pan fried
- 1 big baguette or 4 rustic buns
Prepare smoker as per manufacturer’s instructions. Set you smoker temperature to 300-325 degrees F this will be a hot smoke roast for the turkey thighs. This quickens the cook time and allows for the skin of the turkey to get a little crispy.
Using a sharp knife debone the turkey thighs. Pat turkey thighs dry with paper towel. Lay one turkey thigh meat side up onto a cutting board. Using a sharp boning or paring knife make an incision through the meat along the length of the thigh bone. Carefully slice along the sides of the bone. Using the tip of the knife slide under the bone and cut to remove from the thigh meat. Repeat with remaining thighs. Set aside. Reserve bones for making stock.
Sauce up the thighs and then season all over with bone dust BBQ seasoning and roll each boneless thigh into a tight little bundle. This keeps the turkey moist as it smokes.
Place turkey in smoker and smoke at 300-325 degrees F. Smoke for 2.5 to 3 hours until internal temperature of the turkey thigh is 190-200 degrees, basting with a little BBQ sauce. While the turkey is smoking prepare the coleslaw.
Place the cabbage, kale, carrot, apple, red onion, dill, Swiss cheese into a large bowl. Add the blue cheese dressing and season to taste with a little salt and pepper. Mix well, cover and refrigerate until the turkey is done.
Grill or fry off the turkey bacon.
When the turkey is done remove from smoker and let rest for 5 minutes. Peel the skin from the turkey thighs. Pull, chop or shred the cooked turkey thighs and place into a large bowl. Add remaining BBQ sauce and season to taste with extra BBQ seasoning or salt and pepper. Mix well.
Slice the buns or baguette. Brush cut sides of the bread with BBQ sauce and let it caramelize as the bun toasts. Pile on the apple coleslaw, smoked chopped turkey thighs, turkey bacon and the top bun. Squish, slice and serve.
Tip: For convince use a bagged cabbage, kale and carrot coleslaw mix.
Recipe courtesy of Chef Ted Reader
