Smoked Pepper Turkey Waffle Sandwich

Smoked Pepper Turkey Waffle Sandwich
A delicious and interested recipe from Chef Melissa Cookston.

Ingredients for Smoked Pepper Turkey

  • 1 (5 to 7-pound) bone-in turkey
  • Breast
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons pepper poultry rub (see below)
  • 4 sprigs fresh thyme
  • 3 to 4 sprigs fresh rosemary
  • 2 to 3 sprigs fresh sage

Ingredients for Pepper Poultry Rub

  • 2 tablespoons kosher salt
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon white peppercorns, crushed with a
  • Mortar and pestle
  • 1 tablespoon pink peppercorns, lightly cracked
  • With a mortar and pestle
  • 1 tablespoon granulated garlic
  • 1 teaspoon onion powder
  • 1 teaspoon chipotle chili powder
  • Combine all the ingredients in a small mixing bowl and stir by hand until well incorporated. Store in an airtight container for up to 2 months.

Ingredients for Waffle Buns (12 Medium Waffles)

  • 4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground
  • Black pepper
  • 1⁄2 teaspoon finely chopped fresh
  • Rosemary
  • 2 tablespoons plus 1 teaspoon
  • Baking powder
  • 1/4 cup sugar
  • 2 eggs, lightly whisked
  • 3 cups milk, at room temperature
  • 2∕3 cup melted unsalted butter
  • 1 teaspoon flaked sea salt

Ingredients for Sweet Potato Chips (Makes 2-3 Cups)

  • 2 sweet potatoes, peeled
  • 1⁄2 cup peanut oil
  • 1 tablespoon chopped fresh
  • Rosemary
  • 1 teaspoon smoked sea salt
  • 1 teaspoon coarsely ground
  • Black pepper

Smoked Pepper Turkey Waffle Sandwich - Home & Family


1) To make the turkey, prepare a smoker to cook at 250°f with apple or another fruitwood.

2) Rinse the turkey and pat it dry. brush it with the olive oil, then generously season all surfaces of the turkey with the pepper poultry rub.

3) Place a strip of aluminum foil just larger than the turkey in the smoker, lay the herbs on it, and place the turkey, breast-bone-side down, on top of the herbs.

4) Smoke for 3 hours, until the internal temperature in the thickest part of the breast reaches 165°f.

5) Remove the turkey from the smoker (including the foil with the herbs) and set it on a larger piece of foil. Wrap tightly for 20 to 30 minutes to rest.

6) Wearing gloves, remove the turkey from the foil and fillet the breasts from the bones. Slice thinly for sandwiches.

Directions for Waffle Buns

1) Spray a waffle iron with nonstick cooking spray and preheat it.

2) In a large bowl, mix the flour, kosher salt, pepper, rosemary, baking powder, and sugar. In a separate bowl, whisk the eggs, then stir in the milk and melted butter.

3) Add the egg mixture to the dry ingredients and stir until all the flour is incorporated. Ladle the batter into the waffle iron. cook until crisp, then remove.

4) Sprinkle the top waffle bun with flaked sea salt. repeat with the remaining batter.

Directions for the Sweet Potato Chips

1) Using a mandoline, slice the sweet potatoes very thinly and set aside.

2) In a large frying pan, heat the oil to 350°f. lay the chips in the oil, but do not overcrowd.

3) Cook for 2 to 3 minutes, then turn the chips over and cook until crisp but not burned, about 2 to 3 minutes. Transfer to a paper-towel-lined plate to drain and cool.

4) Sprinkle with the rosemary, smoked sea salt, and black pepper.

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