TV Joe Turkey Sandwich
- Boneless basted turkey breast or bone-in turkey breast
- Jalapeño sausage
- Bread & butter pickles
- Sliced cheese of your choice
- Yellow onion
- Soft (large) buns
- Salt and pepper
- Jalapeño or serrano chili (optional)
- Blues Hog Original Sauce
- Blues Hog Sweet & Savory seasoning
The TV Joe Turkey Sandwich is made in honor of the legendary BBQ League pitmaster, Joe Pearce. Joe is the owner of Slap’s BBQ, and is currently one of the most successful pitmasters on the Kansas City Barbeque Society’s competition circuit. When people visit his restaurant in Kansas City, Missouri, he recommends the turkey sandwich. When he visits other BBQ restaurants, he orders the turkey sandwich. When he competes in ancillary competitions, he enters a turkey sandwich. Joe’s obsessed with turkey, and he has often found great success by slapping an egg and a hunk of sausage on top.
Friend and competitor Brad Leighninger, the multi world champion pitmaster from Gettin’ Basted, recently paid homage to Joe’s taste and success by creating the TV Joe Turkey Sandwich during a special BBQ virtual turkey class. Now, you’ve got the recipe!
In addition to the ingredients listed below, you’ll also need these items for this cook:
Cast Iron Skillet, Grill Grates or Skillet
Tongs, Spatulas and Instant Read Thermometer
Charcoal or Gas Grill (demonstrated on PK Grill)
Spark your charcoal basket.
Pull the skin and visible fat pockets off the turkey breast. If using bone-in breast, leave the bone in during cooking. Square the breast up and level it out as much as possible so it has the best chance of cooking evenly.
Season all sides of the bird with the seasoning of your choice. We recommend Blues Hog Sweet & Savory. Let the seasoning rest while the fire comes up to temperature. Once the fire’s to temperature, keep one half of the bottom of the grill free of charcoal so you have a direct heat half and indirect heat half.
Place birds on the half of the grill with no charcoal. Place the narrow end of the turkey away from the fire so it has less of a chance of drying out. Your goal is to reach an internal temperature of 125-130°F before we reverse sear over the fire.
Once the bird is on the grill, slice your onion and jalapenos (or serrano peppers). Place the vegetables in a cast iron skillet with some butter, and then place the skillet on the top of a flat, cast aluminum grill – like a PK Grill. If you don’t have a flat surface, cast aluminum grill, you can use a stove top to begin slowly caramelizing the veggies at a low heat. After 15-20 minutes of slow cooking, you can put the skillet over direct heat in the grill to finish caramelization.
Once the turkey hits an internal temperature near 100°F, flip to the other side. Add the sausage on the grill as well.
At 125-135°F, reverse sear the bird over the fire. Carefully watch during this step, it will add those grill marks fast!
After the bird has been seared, move it to the half of the grill with no charcoal until internal temperature of 165°F is reached, then place your grill grates over the half of the grill with charcoal so they heat up quickly. Wipe grill grates with nonstick cooking spray. Remove the bird from the grill and let it rest.
Push grates to the empty side of the grill and then begin toasting buttered buns on the grates. While the buns are toasting, begin frying the egg.
Cut your sausage the length of your bun, then cut it in half so it lays flat. Slice turkey, but do not add the bun. Start building the sandwich by stacking a few pieces of turkey on top of each other. Top the turkey slices with the caramelized vegetables, sausage, Blues Hog sauce and Sweet & Savory seasoning and one slice of cheese.
Take the sandwich pile to the grill, and allow the cheese to melt for a couple of minutes.
Place a layer of pickles on the bottom bun. Once cheese is melted, move the turkey and sausage stack on top of the pickles. Set the fried egg on top and drizzle some more Blue Hog BBQ sauce over the egg.