Recipe courtesy of Crazy Carl's
Show: Eat St.
Print
Smoked Turkey Caprese
Total:
9 hr 20 min
(includes marinating and resting times)
Active:
1 hr
Yield:
6 servings
Level:
Easy
Total:
9 hr 20 min
(includes marinating and resting times)
Active:
1 hr
Yield:
6 servings
Level:
Easy

Ingredients

Turkey Breast:
  • 2 to 3 pounds boneless turkey breast
  • 1 1/2 cups chicken stock 
  • 6 tablespoons Cajun rub
Basil Pesto:
  • 1 head garlic, cloves peeled
  • 1 cup almonds 
  • 1/2 pound fresh basil leaves 
  • Extra-virgin olive oil, for drizzling 
  • Salt and pepper 
  • Salt and pepper
  • 3 tablespoons extra-virgin olive oil 
  • 3 tablespoons chopped fresh Italian herbs, such as basil, oregano and rosemary
  • 12 slices whole-grain wheat bread 
  • 18 slices roma tomato 
  • 12 slices fresh mozzarella 
  • 6 ounce arugula mix 
  • 6 tablespoons mayonnaise 

Directions

Special equipment: a turkey brine injector; a smoker with hickory and cherry wood

For the turkey breast: Inject the turkey breast with a solution of chicken stock and half the Cajun rub. Place the turkey in a baking dish and let it marinate in the refrigerator for 2 hours.

Dry the turkey breast with paper towels, then liberally season the outside of turkey with the remainder of the Cajun rub. Heat a smoker with hickory and cherry wood to 275 degrees F. Place the turkey breast in the smoker skin-side up and smoke it until the internal temperature reaches 160 degree F, about 4 hours. Remove the turkey from the smoker and allow it to rest for a few hours before thinly carving.

For the pesto: Chop the garlic and almonds in blender. Add the basil and then, with the blender running, slowly add the oil until the desired consistency is achieved. Add salt and pepper to taste.

Combine the olive oil and fresh herbs in a small bowl. Take 2 slices of bread and brush 1 side of each slice with the oil and fresh herbs. Place the bread oiled-side down in a toaster oven. Top 1 slice with 6 ounces thinly carved turkey breast, 2 tablespoons pesto, 3 slices of tomato and 2 slices of mozzarella. Toast until the cheese is melted and bread is golden. Remove from the toaster, top with some arugula. Put a drizzle of pesto and some mayonnaise on the second slice of bread and make a sandwich. Repeat with the remaining ingredients. Reserve the remaining pesto for another use.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Smoked Turkey

Recipe courtesy of Tiffani Thiessen

Smoked Turkey Legs

Recipe courtesy of Cheryl Jamison|Bill Jamison

BBQ Turkey or Chicken Gumbo

Recipe courtesy of Rachael Ray

Smoked Turkey Wrapped Asparagus

Recipe courtesy of Ellie Krieger

Smoked Turkey and File Gumbo

Recipe courtesy of Vince Camillo

Chipotle BBQ Turkey Mini Meatloaves

Recipe courtesy of Rachael Ray

Chipotle BBQ Turkey Mini Meatloaves

Recipe courtesy of Rachael Ray

BBQ Turkey Drumsticks with Chipotle Glaze

Recipe courtesy of Chuck Hughes

Collard Greens with Smoked Turkey Wings

Recipe courtesy of Tanya Holland

On TV

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Eats

9am | 8c

Unique Eats

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Crazy Cakes

2pm | 1c

Crazy Cakes

2:30pm | 1:30c

Cake Wars

4pm | 3c

Carnival Kings

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

So Much Pretty Food Here