Turkey Spiedie Sandwich

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!
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!

Shop

Essential Meatcrafter™️ Knife
Save this product
Benchmade
$180.00
A hybrid hunting fixed blade with a fine, smooth edge to trim, debone, or slice your preferred cuts of meat. Makes just as much sense in the back of your truck as it does in the kitchen drawer.
Meater+ Bluetooth Thermometer
Save this product
Meater
$99.99
With up to 165 ft Wireless Range, MEATER is the first truly wireless smart meat thermometer.
7 Pack Seasonings Gift Pack
Save this product
Spiceology
$59.99
Bring home the entire Mega Spice Collection and change the way you cook.
The MeatEater Fish and Game Cookbook
Save this product
Penguin Random House
$35.00
The definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes.
Get the latest in your inbox
Subscribe to our newsletters to receive regular emails with hand-picked content, gear recommendations, and special deals.
Our picks for the week's best content and gear
For the whitetail obsessed, with Mark Kenyon
Redefining our connection to food, with Danielle Prewett
Your one-stop for everything waterfowl, with Sean Weaver
Get out on the water with the MeatEater Fishing crew
Technical hunting apparel
Purpose-built accessories for hunting and fishing
Quality elk, turkey, waterfowl, and deer calls
Save this recipe

Turkey Spiedie Sandwich

Recipe by: Justin Townsend
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!