Smoked Turkey Club

Time: 3 hours (overnight brining)

This is a recipe that requires some brining from “dusk until dawn”… a bit of effort, but so worth it for this delectable meal…

Music Selection: Zayn (featuring Sia) – Dusk Until Dawn



Sprigs of rosemary

3 Tbsp herbes de provence

1 cup salt

1 cup sugar

2 oranges



1 or 2 turkey breasts (bound)

1 cup of your favorite turkey/poultry rub (or salt/pepper and sprinkle with a little herbes de provence)

8 thick slices of sourdough or other good bread

4 slices cheese (Havarti, dill Havarti, edam, cheddar)

2 tomatoes, sliced

4 lettuce leafs

1 lb thick bacon, cooked crispy

½ cup Mayonnaise, Sriracha mayonnaise or tiger sauce

Sriracha Mayonnaise:

½ cup mayonnaise

1 – 2 tsp sriracha (to taste)


The night before, in a large pot filled with water, mix in the salt and sugar to dissolve. Cut the oranges, squeeze out the juice and leave oranges in water. Add herbes de provence and rosemary. Mix well. Add turkey and let sit overnight to brine.

3 hours before eating: Remove turkey from brine and discard brine. Pat dry the breasts.

Coat with your poultry rub (we used Cabela’s) or salt/pepper and sprinkle with more herbes de provence.

Heat up your smoker (or BBQ), with wood chips, to 265 degrees. Place turkeys on indirect heat for about 2 hours, until turkey internal temperature is 165 degrees. When turkey is done, remove and wrap in foil to set.

In meantime, cook your bacon so it is crispy and make your tiger sauce or sriracha mayonnaise.

When ready to eat, toast the bread.

On one half, put on some sriracha mayonnaise, mayonnaise or tiger sauce.

Cut the turkey into thick irregular chunks about 2 inches big. Place some warm turkey on the mayonnaise.

Put a few slices of bacon, then cheese.

Add a few slices of tomato and salt/pepper the tomatoes.

Add some lettuce, then top with other slice of toasted bread. Cut in half and enjoy with pasta salad!

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