My new-recipe-trying was right on schedule this week! I thawed a turkey breast from my chest freezer to make these sandwiches.
This called for boneless, skinless turkey breasts, but mine was bone-in. So I just cut the breasts off the bones, froze the bones for stock, and proceeded with the recipe.
You salt the turkey 24 hours in advance and then grill it low and slow with a package of wood chips for a smoky flavor.
I’d never used wood chips before, so that was kind of fun.
The wood chips made the grill smell especially delicious! I bought mine from Ace Hardware in the grilling section, and one bag will definitely make multiple batches of this recipe.
The turkey turned out really well, and all six of us agreed it was a keeper recipe. Sweet!
The recipe calls for making a mayo-based white BBQ sauce, but several of us chose to use regular tomato-based BBQ sauce. Either works.
I also made a batch of coleslaw to eat with our sandwiches, and that was a new recipe from a Cook’s Country magazine too. So, bonus points for me!
The only thing is, it made a very large batch. Which means I will probably be eating coleslaw for a lot of days.
On the upside, it used up almost a whole cabbage from my produce box. And I am quite likely to eat stuff like this for a snack or with my lunch if it’s prepped and ready to dish up.
So, I’m feeling somewhat optimistic about getting thru the leftovers.
(I hate that it’s dark when I take photos of my dinner plate. HATE IT.)
In case you want to look this recipe up in your Cook’s Country magazines, this is from June/July 2016.
And it’s currently available online here.
Next Week’s Recipe
I’m planning to try a recipe from this Simple Recipes book, which I’m currently borrowing from the library.
It’s called Chicken with Pesto-Mushroom Cream Sauce, and it’s served over rice.
I like pretty much anything with a creamy sauce, and I feel like pesto can only improve a cream sauce. So, I have high hopes.
What was your new recipe this week? And what are you planing to make next week?