Gravy Bomb Turkey Sandwich​

  • Cooking Time: 15–20 minutes at 375°F
  • Serving: 4
  • Difficulty: Easy

Ingredients:

  • 2 slices thick bread (sourdough, Texas toast, or rustic white)
  • 4–5 oz sliced smoked turkey breast (leftover or deli-style)
  • ¼ cup stuffing or dressing
  • 2 tbsp cranberry sauce (whole berry or jellied)
  • 1 slice Swiss or provolone cheese (optional)
  • 1–2 tbsp mayonnaise or butter (for outside of bread)
  • ¼–⅓ cup turkey gravy (plus extra for dipping)

Estimated Nutrition (Per Sandwich)

  • Calories: ~620 kcal
  • Protein: ~35g
  • Fat: ~30g
  • Saturated Fat: ~10g
  • Carbs: ~50g
  • Sugars: ~9g
  • Fiber : ~4g
  • Sodium: ~900mg 

Note: Varies with bread type, gravy, and exact portions.

 Instructions:

1. Preheat the Pellet Grill:

  • Set grill to 225°F for smoking.

  • Use hickory, mesquite, or oak pellets for bold flavor.

2. Form & Season the Patties:

  • Divide brisket into 4 equal portions (about 6 oz each).

  • Gently form into patties, make a small indent in the center (to prevent puffing).

  • Season both sides with salt, pepper, garlic powder, and onion powder.

3. Smoke the Burgers:

  • Place patties directly on the grill.

  • Smoke at 225°F for 15–20 minutes, until internal temp reaches about 120°F.

4. Sear to Finish:

  • Increase grill temp to 400°F (or move to a hot skillet or griddle).

  • Sear patties 1–2 minutes per side to get a nice crust and bring internal temp to 135°F–145°F (medium to medium-well).

5. Toast Buns & Assemble:

  • Toast buns on the grill for 1–2 minutes.

  • Add cheese during the final minute of cooking if desired.

  • Build your burger with your favorite toppings!

Pro Tips:

  • For extra flavor, toast the bread with garlic butter before building the sandwich.

  • Swap in mashed potatoes for stuffing or add a fried egg for the brunch version.

  • Great with chipotle mayo or horseradish spread for a twist.