MeatEater, Inc. is an outdoor lifestyle company founded by renowned writer and TV personality Steven Rinella. Host of the Netflix show MeatEater and The MeatEater Podcast, Rinella has gained wide popularity with hunters and non-hunters alike through his passion for outdoor adventure and wild foods, as well as his strong commitment to conservation. Founded with the belief that a deeper understanding of the natural world enriches all of our lives, MeatEater, Inc. brings together leading influencers in the outdoor space to create premium content experiences and unique apparel and equipment. MeatEater, Inc. is based in Bozeman, MT.

Two grilled turkey sandwiches with herb chimichurri in split hoagie rolls on a red napkin

Turkey Spiedie Sandwich

  • Course

    Main

  • Duration

    2 to 8 hours

  • Skill level

    Beginner

  • Season

    Spring, Summer

  • Serves

    4
Chef’s notes

Spiedie sandwiches hail from Broome County, New York. The name comes from the Italian word “spiedo” meaning “cooked on a spit.” Nowadays, folks prepare them with any type of meat-so my mind naturally wandered to turkey.

The marinade is the key in this recipe. It reminds me of a tangy, Italian version of chimichurri. I prepared the skewers on the grill, but you could easily marinate the turkey ahead of time and cook over a campfire. The result is simple, delicious, and very comforting.

Ingredients

  • 1-2 lbs. turkey breast, sliced into ½-inch-thick strips, lengthwise
  • 4 hoagie, subway, or bolillo rolls

Marinade

  • ¼ cup lemon juice
  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • 6 garlic cloves, grated
  • 2 tbsp. fresh basil, minced
  • 1 tbsp. fresh thyme, minced
  • 1 tbsp. fresh mint, minced
  • 2 tbsp. fresh parsley, minced
  • 2 tbsp. dried oregano
  • ¾ tsp. salt
  • ¾ tsp. black pepper
  • ½ tsp. crushed red pepper flakes

Also works with

Any game meat

Special equipment

Grill or campfire and bamboo skewers

Preparation

  1. In a medium bowl, combine all the ingredients for the marinade and whisk until well until incorporated. Set aside two tablespoons of the marinade for topping.
  2. Place the sliced turkey in a non-reactive bowl. Add all the marinade but the two tablespoons. Mix well to coat all the meat.
  3. Place the meat in the refrigerator and allow it to marinate for at least 2 hours or overnight. Place the bamboo skewers in water and allow to soak for the same duration. If cooking over a campfire, substitute the bamboo for hot dog forks.
  4. Preheat the grill or start a campfire.
  5. Remove the meat from the marinade, roll into tight rolls, and place on the skewers. Repeat for all the meat. Discard the remaining marinade.
  6. Place the meat on the grill and cook for 3 to 5 minutes per side until cooked to 165°F internal. Toast the bread on the grill.
  7. Add the cooked meat to the toasted rolls and top with the two tablespoons of reserved marinade. Enjoy!

Stay in the loop with The MeatEater Newsletter

A handpicked mix of the stories, videos, podcasts, recipes, and gear we think are most worthy of your time - straight to your inbox.

Related

The comments section requires Functionality cookies. Please enable Functionality cookies in Cookie Settings to view this content.

Save this recipe

Turkey Spiedie Sandwich

Recipe by: Justin Townsend
Two grilled turkey sandwiches with herb chimichurri in split hoagie rolls on a red napkin

  • Course

    Main

  • Duration

    2 to 8 hours

  • Skill level

    Beginner

  • Season

    Spring, Summer

  • Serves

    4
Chef’s notes

Spiedie sandwiches hail from Broome County, New York. The name comes from the Italian word “spiedo” meaning “cooked on a spit.” Nowadays, folks prepare them with any type of meat-so my mind naturally wandered to turkey.

The marinade is the key in this recipe. It reminds me of a tangy, Italian version of chimichurri. I prepared the skewers on the grill, but you could easily marinate the turkey ahead of time and cook over a campfire. The result is simple, delicious, and very comforting.

Ingredients

  • 1-2 lbs. turkey breast, sliced into ½-inch-thick strips, lengthwise
  • 4 hoagie, subway, or bolillo rolls

Marinade

  • ¼ cup lemon juice
  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • 6 garlic cloves, grated
  • 2 tbsp. fresh basil, minced
  • 1 tbsp. fresh thyme, minced
  • 1 tbsp. fresh mint, minced
  • 2 tbsp. fresh parsley, minced
  • 2 tbsp. dried oregano
  • ¾ tsp. salt
  • ¾ tsp. black pepper
  • ½ tsp. crushed red pepper flakes

Also works with

Any game meat

Special equipment

Grill or campfire and bamboo skewers

Preparation

  1. In a medium bowl, combine all the ingredients for the marinade and whisk until well until incorporated. Set aside two tablespoons of the marinade for topping.
  2. Place the sliced turkey in a non-reactive bowl. Add all the marinade but the two tablespoons. Mix well to coat all the meat.
  3. Place the meat in the refrigerator and allow it to marinate for at least 2 hours or overnight. Place the bamboo skewers in water and allow to soak for the same duration. If cooking over a campfire, substitute the bamboo for hot dog forks.
  4. Preheat the grill or start a campfire.
  5. Remove the meat from the marinade, roll into tight rolls, and place on the skewers. Repeat for all the meat. Discard the remaining marinade.
  6. Place the meat on the grill and cook for 3 to 5 minutes per side until cooked to 165°F internal. Toast the bread on the grill.
  7. Add the cooked meat to the toasted rolls and top with the two tablespoons of reserved marinade. Enjoy!