Ingredients:
Turkey breasts on the bone (or leftover turkey)
Tony Chachere’s Creole Butter injectable
EV Olive Oil as a binder
Your favorite BBQ rub (I used Killer Hogs AP and Hot BBQ)
4-5 slices of thick cut bacon
Mayo (optional)
Fried onions:
1 yellow onion thin sliced
Buttermilk
1 cup of all-purpose flour seasoned with 3 tsp of SPG and 2 tsp BBQ rub
Bacon grease mixed with avocado oil for frying
Cranberry BBQ Sauce:
8 ounces fresh cranberries
¼ cup honey
¼ cup Mike’s Hot Honey
1 tbsp brown sugar
¼ cup ketchup
¼ cup red wine vinegar
1 tbsp lemon juice
½ tsp garlic salt
½ tsp onion powder
¼ tsp black pepper
1 tbsp Worcestershire Sauce
Garlic Butter for Bread:
1 stick softened unsalted butter
7-8 cloves of garlic minced
½ cup of diced parsley
Grated Pecorino Romano to your liking
Spread on a large French sandwich roll
Cooking Instructions:
Using olive oil as a binder season your bone in turkey breasts with your favorite bbq rub, inject with creole butter. Get on the smoker at 225 degrees and cook until internal temp reaches 160. In a medium heat pot add the wet and dry ingredients in the description and bring to a boil until cranberries break, stir, cover and simmer for another 5 minutes. The cranberry BBQ sauce is done when it sticks to the spoon. Slice an onion and marinate in buttermilk for 30 minutes. Fry some bacon. Season a cup of flour with your favorite bbq rub. Toss the buttermilk onions in the flour then add avocado oil to the bacon grease and fry onions until golden brown. Add chopped garlic, fresh parsley and pecorino cheese to a stick of softened butter. Remove turkey from smoker and let rest for 30 minutes. Spread garlic butter on French roll and put in oven at 400 degress for about 7 minutes. Slice the turkey and build the sandwich with mayo, turkey, cranberry BBQ sauce, bacon, and fried onions. Put that lid on and enjoy!!
Cook Time: 148 mins