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Seasoned Turkey Sandwiches

This savory turkey tucked in homemade buns steals the show at any potluck or family reunion. It’s been a huge hit at football dinners, graduation parties and more. I like to add tomato and lettuce for crunch and color. —LaVonne Hegland, St. Michael, Minnesota
  • Total Time
    Prep: 45 min. + rising Grill: 2-1/2 hours + standing
  • Makes
    24 sandwiches


  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°), divided
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 3 tablespoons shortening
  • 1 teaspoon salt
  • 6-1/2 to 7 cups all-purpose flour
  • 3 tablespoons butter, softened
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons pepper
  • 1 turkey (14 to 16 pounds)
  • 1/2 cup butter, cubed
  • Optional toppings: Lettuce leaves, tomato slices, red onion slices, mayonnaise


  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, egg, shortening, salt, remaining 1-1/2 cups water and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into 12 pieces. Shape each into a ball. Place 3 in. apart on greased baking sheets. Brush with butter. Cover and let rise until doubled, about 30 minutes.
  • Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
  • Meanwhile, combine the salt, garlic powder and pepper; rub over turkey. Place butter inside turkey cavity; tie drumsticks together. Prepare grill for indirect medium heat. Tuck wings under turkey and place with breast side up in a disposable roasting pan; place on grill rack.
  • Grill, covered, for 1 hour. If using a charcoal grill, add 10 briquettes to coals. Baste with pan drippings. Cover and grill 1-1/2 to 2 hours longer or until a thermometer reads 180°, adding 10 briquettes to maintain heat and brushing with pan drippings every 30 minutes. (Cover loosely with foil if turkey browns too quickly.)
  • Cover and let stand for 20 minutes before carving. Split buns in half; fill with sliced turkey. If desired, serve with toppings.
Nutrition Facts
6 ounces cooked turkey with bun: 513 calories, 21g fat (8g saturated fat), 166mg cholesterol, 452mg sodium, 31g carbohydrate (5g sugars, 1g fiber), 46g protein.

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