Grilled Turkey Po' Boy

Name: Grilled Turkey Po' Boy
Prep time: 16 h
Cook time: 16 h
Total time: 16 h
Yield: 3
Cuisine: Cajun, Creole
Ingredients: 1 medium Anaheim pepper, roughly chopped; 2 Tbsps Memphis-style BBQ sauce; 3 Tbsps butter, softened; 710 milliliters buttermilk; 1 teaspoon cayenne pepper; 1 stalks celery; 1 Tbsp dried basil; 79 milliliters loosely packed Italian flat-leaf parsley; 1 whole wheat French baguette, split lengthwise and cut into 3 to 4 equal pieces; 1 Tbsp granulated garlic; 2 green onions, ends trimmed, roughly chopped; 1 teaspoon ground white pepper; 4 to 5 heirloom tomatoes, sliced 1/4-inch thick; 118 milliliters hot sauce (recommended: Crystal); 1 lemon, juiced; 2 Tbsps kosher salt; 158 milliliters mayonnaise; 2 Tbsps Creole-style mustard; 1 teaspoons fresh cracked black pepper; 1 Tbsp fresh cracked black pepper; 59 milliliters pepperoncini slices, drained; 0 larges red bell pepper, seeds removed; 355 milliliters shredded romaine lettuce, loosely packed, dark green ends discarded; 1 teaspoons sea salt; 1 teaspoon Sriracha sauce; 1 kgs turkey breast, bone-in

Grilled Turkey Po' Boy

Grilled Turkey Po' Boy takes about 16 hours from beginning to end. This main course has 1292 calories, 102g of protein, and 67g of fat per serving. This recipe serves 3. This recipe from Foodnetwork requires anaheim pepper, celery, green onions, and sea salt. It will be a hit at your The Fourth Of July event. This recipe is typical of Cajun cuisine. If you like this recipe, take a look at these similar recipes: Grilled Turkey Po' Boy, Grilled Shrimp Po’boy, and Grilled Shrimp Po'Boy.

Instructions

Watch how to make this recipe.

Preheat the oven to a low broil. Butter the bread and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from the oven.

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Butter

Bread

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Baking Sheet

Oven

Spread Miss Dixie's Remoulade on both sides of the bread.

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Spread

Bread

Layer on the turkey, tomatoes, pepperoncini and romaine. Top with other half of bread and serve immediately.

Ingredients you will need

Peperoncini

Tomato

Romaine

Whole Turkey

Bread

In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.

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Food Processor

Blender

Combine all the ingredients together in a large re-sealable plastic bag.

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Ziploc Bags

Place in a bowl, to catch any leaks, and refrigerate 12 to 24 hours.

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Bowl

Preheat the oven to 325 degrees F.

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Oven

Remove the turkey breast from the brine, drain well and pat dry with paper towels.

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Turkey Breast

Brine

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Paper Towels

Place the turkey breast, skin-side up, on a baking sheet fitted with a wire rack.

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Turkey Breast

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Baking Sheet

Wire Rack

Place in the oven and cook for 1 hour 15 minutes. Turn the oven up to 400 degrees F and cook for an additional 10 to 15 minutes, or until the internal temperature is 160 degrees F and the skin is nicely browned.

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Oven

Remove from the oven, cover with aluminum foil and let rest for 10 minutes.

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Aluminum Foil

Oven

Meanwhile, preheat the grill to medium heat and oil the grates generously with vegetable oil.

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Cooking Oil

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Grill

Once the turkey has rested, cut the meat off the bone and carve into 3/8-inch thick slices.

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Whole Turkey

Bone

Meat

Place the slices on the grill and cook 1 to 2 minutes on each side, just until grill marks develop.

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Grill

Remove from the grill.

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Grill

Equipment

Ingredients

Servings:

1medium

Anaheim pepper, roughly chopped 2Tbsps

Memphis-style BBQ sauce 3Tbsps

butter, softened 710milliliters

buttermilk 1teaspoon

cayenne pepper 1stalks

celery 1Tbsp

dried basil 79milliliters

loosely packed Italian flat-leaf parsley 1

whole wheat French baguette, split lengthwise and cut into 3 to 4 equal pieces 1Tbsp

granulated garlic 2

green onions, ends trimmed, roughly chopped 1teaspoon

ground white pepper 4

to 5 heirloom tomatoes, sliced 1/4-inch thick 118milliliters

hot sauce (recommended: Crystal)1

lemon, juiced 2Tbsps

kosher salt 158milliliters

mayonnaise 2Tbsps

Creole-style mustard 1teaspoons

fresh cracked black pepper 1Tbsp

fresh cracked black pepper 59milliliters

pepperoncini slices, drained 0larges

red bell pepper, seeds removed 355milliliters

shredded romaine lettuce, loosely packed, dark green ends discarded 1teaspoons

sea salt 1teaspoon

Sriracha sauce 1kgs

turkey breast, bone-in

Recommended wine: Sauvignon Blanc, Rose Wine, Albarino

Po Boy can be paired with Sauvignon Blanc, rosé Wine, and Albarino. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. One wine you could try is Honig Rutherford Reserve Sauvignon Blanc. It has 4.2 out of 5 stars and a bottle costs about 26 dollars.

Honig Rutherford Reserve Sauvignon Blanc

Bright acidity and crisp freshness, with flavors of juicy peach, passion fruit, and grapefruit -- as well as theenticing aromas of jasmine and lemon zest. Medium-bodied, with a lingering finish.Blend: 91% Sauvignon Blanc, 8% Semillon, 1% Muscat