Grilled Buttermilk Turkey Club Sandwich Recipe | The Good Stuff with Mary Berg

Shahir Massoud makes his go-to potluck dish—a Grilled Buttermilk Turkey Club Sandwich.

#food #potluck #recipes #party #easy #crowdpleasing

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We’re going to talk about making a turkey club kind of a burger. Okay, starting with the turkey. Boneless, skinless, which I love. And a secret ingredient, ladies and gentlemen. A life-changing ingredient here. Buttermilk powder.
Buttermilk powder.
Do say more.
Tell me more. Tell me more. So, Mary, you and I both love skimm milk powder, especially in our baking, etc. The next level, buttermilk powder. I want to save a little extra for for a dip.
I like find this in your bulk food store and it saves you a step. If you don’t want to marinate in buttermilk for, you know, 24 hours, it’s going to give it lovely tang, amazing caramelization on the grill.
Yeah, cuz the extra milk proteins in there. Totally.
I got to give them a spank. Look at this. I was going to say we’re humid. Onion powder, garlic powder, some pepper, oregano, and of course, that buttermilk powder. And Mary, you can give it a little stir with some olive oil. Done.
Wait till you see once this kisses the grill, it gets caramelized. It gets charred. And again, you get that tang, and it makes it super tender. Oh my gosh, it’s so good. It’s a little bit of trouble to find. Again, bulk food store, but do it
right.
Yo,
so good. That’s nice.
Yeah.
Yo is right.
Okay. I’m not That is good. I think that’s the first time I said yo on this show. I’m like I’m here for it.
I was like summer bro. Yo,
imagine this, by the way, as a dry rub. Imagine this on some chicken wings. Whatever. Buttermilk powder, ladies and gentlemen.
This on popcorn. This popcorn. [Applause] I love that. So good.
Put it in the spreadsheet.
Put it in the spreadsheet. Va.
Okay. Shakir. I also love every time almost every time you come here, you paint something.
I like to paint.
He paints his he paints the turkey. He’s got it all good to go.
I’m an artist at heart Mary. Come on. Okay. Little grill pan. And this is a thing before we get to the rest of the recipe. For some reason, every man out there thinks they know how to grill. I don’t know what’s true. it. But but the question is do they
No.
My dad who never cooked a thing in his life once it’s grilled I’m going to start grill. And he always grilled only on high heat. Oh yes.
That’s it.
That’s it. The other way.
So it’s blackened on the outside and overcooked on the inside. I want you with your grill like anything else to manage your temperature.
Exactly.
So always sear your turkey breast on a high heat on your grill even if you’re doing this outdoors. And then I’ll transfer it to a low side of the grill and close the lid. So now it’s like an oven.
Oven. Uh, that’s the thing.
The same rules apply. Dad,
this is
You heard it here first, folks.
I’m going to grill them.
Relax.
I love it. Okay,
man. We’re searing it. Smells good.
The sandwich gets another layer of flavor with the tomatoes.
And we’re not just going to slice and put them in the sandwich. Mary, going to slow roast these tomatoes real low. Okay. I love this.
250°. Even with a summery tomato, you would do this just to get that concentrated flavor.
So, this is a great thing to do in the winter when they’re out of season, but even in season,
they get super sweet, almost jammy
and crispy on the outside. You’re basically dehydrating the tomato and like
so good.
Giving them like superpowers in terms of their flavor. So, super flavor, olive oil, thyme, garlic, Mary, do me a favor. Mix this up because I can already smell that buttermilk powder is like almost like instantaneous. Look at that grilling. Wait, they missed it on the upper camera. We got it. There you go.
It’s going to happen more. It’s going to happen more. Yes.
Even though we’re grilling, we’re managing our temperature, Dad. Like, you know, look, this is already good. Garlic, thyme, salt, pepper. And this isn’t, like I said, this isn’t high temperature, super quick.
Low and
250. Low and
250. Really nice and low.
Dehydrating basically for like 2 hours. Do it the day before.
Oh, I like that.
You could do it the day before. Awesome in a salad, too. Beautiful. But then nice single there. Yum, yum, yum, yum, yum, yum, yum, yum. I love doing a Shahir impression. You just go. It’s my favorite thing in the world.
I’m taking myself, man.
250. Look at this, Mary.
Oo, they look so meaty. Those look so good.
You see how they kind of get crispy and jammy?
Yes.
Oh my gosh, those are beautiful.
Life is so good.
Stunning. Stunning. Stunning.
I might sear it another minute or two and then put it on my low side of the grill.
Now, if you were doing it inside, would you sear it in the pan and then maybe pop it in the oven?
Finish it in the oven. Like that. Okay, cool.
Okay, so we’ve got our tomatoes. Real quick, we’re going to do like a ranch styleish
kind of mayo. I’m not going to lie, when I tasted that situation that you put on the turkey, gave me a little bit of a ranch.
Ranch feel. So, I got some mayo, some sour cream. Notice I kept some of that buttermilk powder. Put it in there.
I like it. I like that. Yeah, some more garlic.
I am going to the bulk food store and buying another
go right now. Go right now.
And so handy cuz I know I love using buttermilk in a lot of recipes, but a lot of people use it this much and then the carton goes bad. So this is a great way to have that buttermilk flavor without having it go bad.
With the powder, put it in your pancake mix. Put it in your cakes.
I like the seasoning. You make your own seasoning blends. Like you do ranch ranch seasoning.
Totally. So good.
Yeah. She’s on board. stealing that idea.
This this the whole cooking show is always just us vibing off each other. Way too excited about ideas.
So true.
What are we doing?
And now
yes, we’re going to assemble. But like I said, for potluck, bring the components and then assemble at the party because we don’t want this to get soggy. So Mary, we’ve got our turkey. We’ve got the potato bun, which is great.
We love the potato bun.
And then let’s just start to layer here some of this ranch style mayo. Oh yeah, yeah, yeah. Don’t worry about it. Jada.
It’s the glue. It’s the glue. It holds it together.
The glue.
This buttermilk turkey.
Beautiful.
Bacon in the glove. Bacon in there.
Shreddus.
Shredd. I like the name shredd. We got the cheddar. Little chedd.
Now
that’s the little tomatoes.
Here. This is a stone cold stunner of a sandwich. Oh my god. Yeah.
I love the fact that you put all this out. You’ve got it all checked out for everyone to deal with. And then they get to assemble as they want. And then you can also do what you’re doing.
Just got to double check. Just got to double check to make sure that turkey is good. Okay. I am so excited. Wait. Slice me a little.
This is a fun episode.
Yeah, I know. I’m having a good time.
Want some popcorn now?
Oh yeah. Oh yeah.
You know, I do want that. There you go. Little dippity do of the sauce. Good idea.
Okay, guys. This is delicious. Hey, Mary here. What did you think? Drop your comments below. And don’t forget to like and subscribe for more of the good stuff.