The Classic Turkey Club is both simple and complicated. It’s a large sandwich and takes finesse of flavors and attention to structure to get it right. Click https://drinkag1.com/brianlagerstrom to get a FREE one-year supply of AG Vitamin D3+K2, plus five AG1 Travel Packs with your first purchase.
FULL RECIPE & INSTRUCTIONS @ : http://www.brianlagerstrom.com/recipes/turkey-club
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FOR ADDITIONAL BREAD PROCESS CHECK OUT…
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Ingredients
TURKEY
Turkey breast (5-6 pounds / 2.5kg )
Water (4000 grams / 4L)
Salt (400 grams / 1 ¾ c)
Sugar (40 grams / 3 ½ Tbsp)
FAMOUS SAUCE
White distilled vinegar (40 grams / 2 ¾ Tbsp)
Sugar (40 grams / 3 ½ Tbsp)
Salt (5g / 1tsp)
Mustard powder (10 grams / 1 ½ Tbsp)
Sweet paprika (2 grams / 1 tsp)
Mayo (150 grams / 2/3 cup)
Cooked egg yolks (12 large egg yolks / 150-160g)
TOPPINGS
Bacon (1 pound / 1/2 kg )
Ripe tomato (thinly sliced)
Green leaf lettuce
Bread slices (homemade or store-bought, sliced to 1/2-inch thickness)
CHAPTERS
0:00 Intro, brining, and roasting the turkey
1:36 Making the famous sauce
3:06 Pulling the turkey and cooking the bacon
3:50 staying focused with AG1 (ad)
4:52 Prepping the rest of the sandwich components
5:44 Quick bread overview
6:40 The build
10:15 Let’s eat this thing
#turkeyclub #sandwiches
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26 Comments
This looks like a dream come true, probably the best turkey club you've ever had.
NAKED Honey Wheat Bread!!!!!!! Is my go to store “white bread” with 3 grams of fiber but not a wheat like taste 😊 your welcome! 😂
Looks great cut wrong.
Shredded lettuce and its perfect
I love eggs 😁
This is ridiculous. Who the fuq is gonna do all this for a sandwich? I can literally make a club sandwich thats probably better tasting for a fraction of the price and time.
I'm salivating at the mouth right now…thanks a lot.
Side note: love your videos 👍🏽!
hi brian… thank you for this recipe! the sauce looks very eggy 🥚i hope you have a great day
Does anyone know when you make turkey like this how long it will stay fresh in the fridge? Thanks cheers guys
The doubling is in my eyes totally unnecessary – otherwise looks amazing.
That famous sauce looks so dang good, really ties it all together!
I can't help myself from dancing now when I'm waiting. That's 100% your fault. 😂
I really love your channel. It’s slowly becoming my favorite food channel on YouTube. All your dishes are creative and original and look scrumptious! Enjoy!
Wet brining is so underrated–love this whole methodology. Super classic and awesome!
I made the roast turky last week. It was the best roast turkey I've made so far. Thank you.
Made my brine too salty but it averaged out seeing as how you don't need a ton of meat for the sandwich. Pretty solid sandwich overall tho the bread is really what sets it apart tho. Needs some pickles or acidity
Add some fresh avocado (slices or spread) for an added treat, a California Club
💐 'Promo SM'
Love ur Chanbel. Just subscribed. But im ol skool and marh was never my tho g . Wksh u eoukd say Ounces instrax oc grams. Lol ❤
Love ur Channel. But im old skool and matg was never my thing. Just wish u would say ounces instead if grams. Sorryvbout my message above The spelling was off cuz my phone is old and actin up.
Looks delish. Im gonba majecthis but without baking the brdad. Thanku
https://youtu.be/P5hcLTFBiKs
Bri, if I could ask, what lavalier mic do you use? Sounds great. Do you have an equipment video/vlog?
Will the brine still work without the sugar?
Very impressed.
A cheap rotary slicer such as the one by Chef's Choice is worthwhile if, like me, you make sliced roast beef, turkey, ham, salami, etc. more than a handful of times each year. I think I spent something like $120 at Costco for mine several years ago and it was worth the price. It's also great for quickly slicing baguettes into consistent thickness pieces.