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Cajun Turkey Club
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Recipe

19 INGREDIENTS • 10 STEPS • 1HR

Cajun Turkey Club

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.
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How to BBQ Right
Hi, I'm Malcom. I'm 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.
http://howtobbqright.com/
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
$5.41
Cost Per Serving
Ingredients
Servings
4
US / Metric
Turkey Breast
1
(3 lb)
Butter
1/2 cup
Butter, melted
Chicken Broth
8 fl oz
Chicken Broth
Hot Sauce
1 Tbsp
Hot Sauce
Used Killer Hogs Hot Sauce
Cajun Seasoning
1/4 cup
Cajun Seasoning, divided
Used Malcom's King Craw Seasoning
Brown Sugar
1 cup
Brown Sugar
Lettuce
1 head
Lettuce
Tomato
1
Tomato, sliced
Bread
8 slices
Bread, toasted
Vegetable Oil Cooking Spray
as needed
Vegetable Oil Cooking Spray
Cajun Mayo
Mayonnaise
1 cup
Mayonnaise
Dijon Mustard
1 Tbsp
Dijon Mustard
Sweet Fire Pickles
1 Tbsp
Sweet Fire Pickles, chopped
Used Killer Hog's Sweet Fire Pickles
Horseradish
1 Tbsp
Horseradish
Cajun Seasoning
1/2 tsp
Cajun Seasoning
Used Malcom's King Craw Seasoning
Hot Sauce
1 tsp
Hot Sauce
Used Killer Hogs Hot Sauce
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
1828
Fat
96.7 g
Protein
123.9 g
Carbs
111.0 g
Add to plan
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Cajun Turkey Club
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author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm 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.
http://howtobbqright.com/
Cooking InstructionsHide images
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 fl oz), Hot Sauce (1 Tbsp), and Cajun Seasoning (1 Tbsp) in a mixing bowl. Inject the mixture into the Turkey Breast (1) spacing out the injection sites for even coverage.
step 2 Combine Butter (1/2 cup), Chicken Broth (8 fl oz), Hot Sauce (1 Tbsp), and Cajun Seasoning (1 Tbsp) 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 Cajun Seasoning (2 Tbsp).
step 3 Spray the outside of the turkey breast with Vegetable Oil Cooking Spray (as needed) and season with Cajun Seasoning (2 Tbsp).
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 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 Cajun Seasoning (1 Tbsp) in a small bowl. Cover the Thick-Cut Bacon (8 slices) with the sugar mixture and place on a cooking rack (spray the rack with cooking spray to prevent sticking).
step 5 Combine Brown Sugar (1 cup) and Cajun Seasoning (1 Tbsp) in a small bowl. Cover the Thick-Cut Bacon (8 slices) 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 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 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 slices), slice the Tomato (1) thin, and rinse/dry the Lettuce (1 head).
step 8 Toast the Bread (8 slices), 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 Tbsp), Horseradish (1 Tbsp), Hot Sauce (1 tsp), and Cajun Seasoning (1/2 tsp). To give it a little texture I finely chopped some of the Sweet Fire Pickles (1 Tbsp) and stirred it all together. Taste for seasoning and add just a pinch of Salt (to taste) and Ground Black 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.
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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Tags
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American
Comfort Food
BBQ
Lunch
Shellfish-Free
Father's Day
Sandwiches & Wraps
Summer
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