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Nashville Hot Turkey Sandwich with Pickle Slaw

Dry Brining is an easy way to incorporate deep seasoning into the turkey.  Season all sides of turkey liberally; allow the turkey to rest in the refrigerator for 1 hour or up to 12 hours before cooking. The longer the turkey is seasoned, the more flavor it will have.

Mopping the turkey is a method used to keep the turkey moist and flavorful. A mop sauce is usually thinner than most barbecue sauces. It is applied with a barbecue mop or brush.

  • 8 Servings
  • 15 mins Prep Time
  • Approx. 4 hrs 45 mins Total Time

Ingredients

Dry Brine

  • 2 tbsp. kosher salt
  • 2 tbsp. fresh ground black pepper
  • 2 tbsp. cayenne pepper
  • 2 tbsp. smoked paprika
  • 2 tbsp. chili powder
  • 2 tbsp. onion powder
  • 2 tbsp. garlic powder
  • 2 tbsp. ground mustard
  • 2 tbsp. brown sugar

Mop Sauce

  • 4 tbsp. reserved dry brine mix
  • 4 tbsp. apple cider vinegar
  • 2 tbsp. vinegar-based hot sauce
  • 2 tbsp. olive oil
  • 2 tbsp. water

Glazing Sauce

  • 2 tbsp. reserved dry brine mix
  • 4 tbsp. honey
  • 2 tbsp. vinegar based hot sauce
  • 2 tbsp. olive oil

Pickle Slaw Dressing

  • ½ cup mayo
  • 2 tbsp. olive oil
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. dill pickle juice
  • 1 tbsp. celery seeds
  • 2 tbsp. chopped fresh dill
  • Salt & pepper to taste
  • 3 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 cup dill pickles, shredded
  • ½ cup shredded carrots
  • ⅓ cup sliced red onion
Serving Size 1 sandwich (340g)
Amount Per Serving
Calories 680
Calories from fat
% Daily Value*
Total fat 24 g 31 %
Saturated fat 3 g 16 %
Trans fat 0 g
Cholesterol 95 mg 31 %
Sodium 2280 mg 99 %
Total Carbohydrates 70 g 25 %
Dietary Fiber 3 g 12 %
Sugars 11 g
Protein 42 g
Vitamin D 0.4mcg 2%
Calcium 130mg 10%
Iron 3.5mg 20%
Potassium 450mg 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Combine all the dry ingredients for the dry brine. Rinse the turkey breast under cold water, pat dry, and rub with 1 tablespoon olive oil.
  • Step 2

    Season the turkey with one-half (about ½ cup) of the dry brine. Reserve the remaining dry brine for the mop and glazing sauce. Refrigerate turkey for 1 hour or up to 12 hours.
  • Step 3

    Preheat the grill to 325°F and adjust the heat for indirect grilling, then place the turkey on a wire rack in the indirect cooking area.
  • Step 4

    Prepare the mop sauce by whisking together all the ingredients.
  • Step 5

    Grill the turkey for 1 hour; rotate and brush the turkey with the mop sauce and then repeat rotating and brushing the turkey every half-hour to one-hour using all of the mop sauce.
  • Step 6

    Grill 2½ to 3 hours or until a thermometer in the thickest part of the turkey breast registers 160°F.
  • Step 7

    Transfer the turkey to a cutting board and tent with foil for 30 minutes to allow temperature to reach 170°F.
  • Step 8

    In a small saucepan, combine the glazing sauce ingredients and bring to a simmer. Remove turkey meat from the bone and slice and pour glaze over sliced
  • Step 9

    Pickle Slaw Dressing - Servings: 8, Prep time: 15 mins, Cook time: 5 mins, Total time: 20 mins
  • Step 10

    Whisk together all dressing ingredients in a large salad bowl.
  • Step 11

    Add cabbage, pickles, carrots, and onion; toss together. Serve with Nashville Hot Turkey Breast.
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