Carolina Bbq Turkey Panini Food

NORTH CAROLINA-STYLE BBQ TURKEY

Steps:

• 1. For the brine: In a large stockpot, bring 6 quarts water, 1 1/2 cups salt, brown sugar, coriander, ginger, and bay leaves to a boil. Lower the heat and simmer 10 minutes, stirring occasionally to make sure the salt and sugar are dissolved. While the brine is simmering, fill a bucket (or pot) big enough to hold a turkey with the ice. Pour the brine over the ice. When the brine has cooled, add the turkey. Place a heavy object like a plate or lid on top of the turkey to keep it submerged in the liquid. Brine in the refrigerator for up to 8 hours.
• 2. For the sauce: Heat the vinegar and granulated sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, 1/4 cup salt, red pepper, and black pepper. Reserve 1 1/2 cups for passing at the table.
• 3. For the turkey: Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling. Position a drip pan under the grate on the indirect side of the grill. Sprinkle the cavity of the turkey with salt and stuff with the celery, lemons, onions, and parsley, then tie the legs. Place the turkey breast-side up over the drip pan. Toss 1 cup of the soaked wood chips onto the coals. Cover the grill and rotate the lid so that the vent holes are directly over the meat. To maintain a medium-low smoky fire, add about a dozen pieces of charcoal and another cup of wood chips to the fire whenever the fire dies down. Rotate the turkey about every 45 minutes to prevent the side closest to the coals from overcooking.
• 4. After 1 hour, begin basting the turkey every 20 to 30 minutes with the remaining 2 1/2 cups of sauce. (Keep the grill covered between basting.) Cook until an instant-read thermometer inserted in the thigh, not touching the bone, registers 165 degrees F, 2 1/2 to 3 hours. Transfer to a cutting board and let rest 15 minutes before carving.
• Serves: 8-10 (analysis done for 10)
• Nutrition Information (per serving):
• *Sauce for passing included
• Calories: 1109
• Total Fat: 50 grams
• Saturated Fat: 14 grams
• Total Carbohydrates: 23 grams
• Protein: 132 grams
• Sodium: 2009 milligrams
• Cholesterol: 503 milligrams
• Fiber: 0.5 grams
• Serves: 32
• Nutrition Information (per 2 tablespoons):
• Calories: 28
• Total Fat: 0 grams
• Saturated Fat: 0 grams
• Total Carbohydrates: 7 grams
• Protein: 0 grams
• Sodium: 56 milligrams
• Cholesterol: 0 milligrams
• Fiber: 0 grams

TURKEY PANINI

Steps:

• Spread one side of each bread slice with butter. Place 6 bread slices butter sides down; top with turkey, bacon, tomato, cheese and dressing. Top with remaining bread slices, butter sides up.
• Cover and cook sandwiches in 12 inch skillet over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.

GRILLED TURKEY PANINI SANDWICHES

Steps:

• Mix up the sandwich spread and let marinate a minimum of 4 hours.
• Slice up all the vegetables and get them ready.
• Grill the bread slices, add the turkey and swiss cheese til warm.
• Place on a plate, add the vegetables, add sandwich spread, cut in half and enojoy!