INGREDIENTS: Bourbon Brine
4 lbs. turkey breast
14 oz. salt
2 lbs. brown sugar
1 ½ cups bourbon
1 gallon ice water
¼ cup cloves
¼ cup black peppercorns
Sauce
3 cups white vinegar
1 ¼ cups sugar
3 cups catsup
9 oz. bourbon
3 Tbsps. Worcestershire sauce
1 ½ Tbsps. Tabasco sauce
1 Tbsp. salt
3 Tbsps. black pepper
4 ½ oz. lemon juice
16 buns, toastedDIRECTIONS:1. For the brine: Cut turkey into thin strips lengthwise (pieces should be about ¼ inch thick yet as wide as the whole breast).
2. Mix together brine ingredients (salt through peppercorns) and marinate turkey overnight.
3. For the sauce: Combine all the sauce ingredients in a medium saucepan and simmer 1 ½ hours.
4. To cook turkey: Preheat the grill and grill turkey over medium heat until cooked through (165°F). After grilling, thinly slice or shred turkey strips. Reserve.
5. To serve: Add grilled turkey to the sauce and simmer 15 minutes, mixing to ensure even distribution of sauce. Serve about 3 ½ to 4 oz. of turkey on each toasted bun.NUTRITIONAL INFORMATION: Calories 430 (7% from fat ); Fat 3g (sat. 1g); Protein 34g; Carbohydrates 58g; Sodium 1920mg; Cholesterol 80mg; Fiber 2g
SERVINGS:16 servingsFrom:Submitted to FM by Chef Craig Scheuerman
