Ultimate Smoked Turkey Breast Club Sandwich

Directions

• Turkey Club Sandwich
• Slice the turkey breast as thin or thick as you like.
• Slice the wheat bread as thick as you like.
• Spread mayo on 2 slices of bread.
• Layer the Swiss cheese, turkey, lettuce, bacon, red onion, and tomato in any order you prefer.
• Eat!
• Smoked Turkey Breast
• If frozen, make sure turkey breast is completely thawed. Remove stretchy netting that is around breast (if present). Tie up the breast with some butcher’s twine so it’s a nice tight shape.
• Soak the breast in the brine mixture overnight in the refrigerator, in a covered pot or container.
• Rinse off any excess brine, and pat breast dry with paper towels. Rub a light coating of olive oil all over the breast.
• Coat the entire breast in the spice rub. It’s ok to coat it pretty heavily.
• Smoke (or bake) the breast, uncovered, at 250 degrees Fahrenheit until the internal temperature reaches 145 degrees.
• Make garlic herb butter by combining 1 stick of better, 5 smashed cloves of garlic, and 3 thyme sprigs and heating in a small pan until butter is completely melted.
• Brush garlic herb butter all over the turkey breast. Repeat this step when the internal temperature reaches 150 degrees, 155 degrees, and 160 degrees.
• When the turkey’s internal temperatures reaches 165 degrees, remove it from the smoker (or oven). Set on 2 layers of aluminum foil. Pour some more garlic herb butter over top, and then tightly wrap up the breast in the foil. Allow to rest for 30 minutes before slicing.
• Brine Solution
• Combine all brine ingredients. Mix thoroughly.
• Spice Rub
• Combine all spice rub ingredients. Mix thoroughly.
• Honey Wheat Bread
• Combine milk and water. Heat in microwave or on stove until it reaches 190 degrees Fahrenheit (do not over-heat, or it will kill the yeast).
• Pour the milk and water into the bowl of a stand mixer. Add in the yeast and give it a gentle stir. Let it all sit for 5-10 minutes so the yeast can bloom.
• When the yeast appears foamy, add in the salt, honey, wheat flour, and bread flour. Mix on low speed for a couple minutes until a cohesive ball of dough begins to form.
• Add in the room-temperature butter. Mix on medium speed for 10 full minutes.
• Turn the dough onto a floured surface. Dough should be somewhat sticky. If needed, put enough flour on your hands to keep the dough from sticking to you. Form the dough into a ball, and place it into a lightly-greased bowl. Cover the bowl with plastic wrap, and let it rise for 1 hour.
• Turn the dough back onto a floured surface. Punch it down, press, and squish the dough to de-gas it a bit. Then roll and/or form it into the shape of a loaf that will fit into a standard loaf pan. Place the dough in a lightly-greased loaf pan, and cover with greased plastic wrap. Leave alone to rise for another 1 hour.
• Brush the top of the dough with whole milk (or an egg wash if you prefer, or no wash at all). Optionally, sprinkle some whole oats atop the loaf to make it look like the loaf in this recipe’s photo.
• Bake the dough at 350 degrees Fahrenheit for 35-40 minutes (or until the internal temperature of the bread reaches 195 degrees).
• Allow bread to cool in the pan until it’s no longer too hot to touch. Then remove the bread from the pan and set on a wire rack to continue cooling.