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smoked turkey sliders

Smoked Brined Turkey Sliders

Two turkey breasts brined for 48 hours in salt, sugar, and aromatics, smoked low and slow with apple or hickory wood, then sliced thin and layered on sweet Hawaiian rolls with cranberry sauce, Swiss cheese, and mayo, finished with buttery parsley glaze
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Ingredients Method Notes

Ingredients
  

  • 1 gallon water
  • ½ cup kosher salt
  • ½ cup brown sugar
  • 1 tbsp black peppercorns
  • 4 bay leaves
  • 4 garlic cloves smashed
  • 1 tbsp dried thyme
  • 1 tbsp crushed red pepper flakes optional
  • 1 apple sliced
  • For the Turkey:
  • 2 turkey breasts 5-7 lbs each
  • 2 tbsp olive oil or melted butter
  • 2 tbsp poultry seasoning
  • For the Sliders:
  • 1 pack King's Hawaiian Original Sweet Rolls
  • Mayonnaise
  • Cranberry sauce
  • 12 slices Swiss cheese
  • Fresh parsley chopped
  • 4 tbsp butter melted

Method
 

  1. Heat 2 cups water until steaming. Add salt and brown sugar, stirring until dissolved. Add peppercorns, bay leaves, garlic, thyme, red pepper flakes, and apple. Pour in remaining cold water and refrigerate until chilled below 40°F.
  2. Submerge turkey breasts in chilled brine, weighing down to keep submerged. Cover and refrigerate exactly 48 hours.
  3. Remove turkey from brine, rinse under cold water, and pat completely dry. Air dry on wire rack 30-60 minutes until tacky pellicle forms. Preheat smoker to 250°F.
  4. Brush turkey with oil and season with poultry seasoning. Place on smoker grates with space between them.
  5. Smoke 3-3.5 hours until internal temperature reaches 165°F. Remove and rest 20-30 minutes tented with foil.
  6. Slice Hawaiian rolls horizontally, keeping connected. Spread mayo on bottom layer. Slice turkey thinly across grain and arrange over mayo. Add 1 tbsp cranberry per slider, top with Swiss cheese, and place top buns over cheese.
  7. Mix melted butter with parsley and brush over tops. Place on grill at 300°F for 5-8 minutes until cheese melts and tops are golden.
  8. Slice into individual sliders and serve immediately.

Notes

Brine exactly 48 hours for best results
Don't skip air-drying - pellicle helps smoke adhere
Use instant-read thermometer in thickest part of breast
Turkey can be smoked 1-2 days ahead and reheated with broth
Leftover smoked turkey freezes well up to 3 months
For crispier tops, broil final 2-3 minutes
Add Dijon mustard or caramelized onions for extra flavor

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