Grilled Turkey Po' Boy

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

1
Watch how to make this recipe.
2
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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BreadBread
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OvenOven
3
Spread Miss Dixie's Remoulade on both sides of the bread.
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SpreadSpread
BreadBread
4
Layer on the turkey, tomatoes, pepperoncini and romaine. Top with other half of bread and serve immediately.
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PeperonciniPeperoncini
TomatoTomato
RomaineRomaine
Whole TurkeyWhole Turkey
BreadBread
5
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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6
Combine all the ingredients together in a large re-sealable plastic bag.
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7
Place in a bowl, to catch any leaks, and refrigerate 12 to 24 hours.
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8
Preheat the oven to 325 degrees F.
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9
Remove the turkey breast from the brine, drain well and pat dry with paper towels.
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BrineBrine
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10
Place the turkey breast, skin-side up, on a baking sheet fitted with a wire rack.
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11
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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12
Remove from the oven, cover with aluminum foil and let rest for 10 minutes.
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13
Meanwhile, preheat the grill to medium heat and oil the grates generously with vegetable oil.
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14
Once the turkey has rested, cut the meat off the bone and carve into 3/8-inch thick slices.
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MeatMeat
15
Place the slices on the grill and cook 1 to 2 minutes on each side, just until grill marks develop.
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16
Remove from the grill.
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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
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
DifficultyExpert
Ready In16 hrs
Servings3
Health Score68
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