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RECIPE
18 INGREDIENTS10 STEPS1HR

Cajun Turkey Club

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How to BBQ Right

Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
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Layers of meat – triple stacked on good, toasted bread with a great sauce to tie it all together. Of course, you you have to have a little vegetables in there (lettuce and tomato do the trick); but it’s really all about the meat.
1HR
Total Time

How to BBQ Right

Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1
(3 lb)
1/2 cup
Butter , melted
8 fl oz
Chicken Broth
1 Tbsp
Killer Hogs Hot Sauce
1/4 cup
Malcom's King Craw Seasoning , divided
1 cup
Brown Sugar
1 head
Lettuce
1
Tomato , sliced
8 slices
Bread , toasted
as needed
Vegetable Oil Cooking Spray

Cajun Mayo

1 cup
Mayonnaise
1 Tbsp
Dijon Mustard
1 Tbsp
Killer Hog's Sweet Fire Pickles , chopped
1 Tbsp
Horseradish
1/2 tsp
Malcom's King Craw Seasoning
1 tsp
Killer Hogs Hot Sauce
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
1828
FAT
96.7 g
PROTEIN
123.9 g
CARBS
110.9 g

Cooking Instructions

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Step 1
Prepare pellet smoker for indirect cooking at 325 degrees F (160 degrees C) using your favorite wood pellets for flavor. I used a combination of Hickory, Maple, & Cherry.
Step 2
Combine Butter (1/2 cup), Chicken Broth (8 fluid ounce), Killer Hogs Hot Sauce (1 tablespoon), and Malcom's King Craw Seasoning (1 tablespoon) in a mixing bowl. Inject the mixture into the Turkey Breast (1) spacing out the injection sites for even coverage.
Step 3
Spray the outside of the turkey breast with Vegetable Oil Cooking Spray (as needed) and season with Malcom's King Craw Seasoning (2 tablespoon)
Step 4
Place the turkey breast on the smoker and cook until the internal temperature reaches 165 degrees F (73 degrees C). Use an instant read thermometer to monitor temp during cooking process.
Step 5
Combine Brown Sugar (1 cup) and Malcom's King Craw Seasoning (1 tablespoon) in a small bowl. Cover the Thick-Cut Bacon (8 slice) with the sugar mixture and place on a cooking rack (spray the rack with cooking spray to prevent sticking).
Step 6
Cook the bacon for 12-15 minutes or until brown. Be sure to turn the bacon half way through for even cooking.
Step 7
When the turkey breast reaches 165 degrees F (73 degrees C) remove it from the grill and rest for 15 minutes. Remove the netting from around the breast and cut into thin slices.
Step 8
Toast the Bread (8 slice), slice the Tomato (1) thin, and rinse/dry the Lettuce (1 head).
Step 9
To make the Cajun Mayo, combine Mayonnaise (1 cup) with a little Dijon Mustard (1 tablespoon), Horseradish (1 tablespoon), Killer Hogs Hot Sauce (1 teaspoon) and Malcom's King Craw Seasoning (1/2 teaspoon). To give it a little texture I finely chopped some of my Killer Hog's Sweet Fire Pickles (1 tablespoon) and stirred it all together. Taste for seasoning and add just a pinch of Salt and Pepper (to taste) and you have a tasty Cajun Mayo.
Step 10
To make the sandwich: Slather Cajun Mayo on the toast, stack on several slices of turkey breast, lettuce, tomato, and bacon. Add another piece of toast and repeat the same process. Add the top piece of toast slathered with more Cajun mayo, slice the sandwich in half and enjoy.

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Nutrition Per Serving
Calories
1828
% Daily Value*
Fat
96.7 g
124%
Saturated Fat
31.7 g
158%
Trans Fat
0.1 g
--
Cholesterol
395.6 mg
132%
Carbohydrates
110.9 g
40%
Fiber
5.4 g
19%
Sugars
63.5 g
--
Protein
123.9 g
248%
Sodium
3317.1 mg
144%
Vitamin D
1.0 µg
5%
Calcium
227.0 mg
17%
Iron
7.3 mg
41%
Potassium
1322.2 mg
28%
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