Tennessee Pulled Turkey Sandwiches
Move over, pork. It’s turkey time.
Why This Recipe Works
To make shredded turkey sandwiches that were both smoky and moist, we salted the turkey breasts to keep this lean meat juicy. Positioning the breasts on the grill so that the thicker ends were closer to the heat source evened out the cooking time. Using 2 cups of soaked wood chips gave the delicate turkey breast meat substantial but not overpowering smokiness. And transferring the breasts to a disposable aluminum pan and topping them with butter partway through cooking added richness to the meat. We topped off the sandwiches with a tangy white barbecue sauce.
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