When my husband told me all he wanted for Father’s Day was a turkey sandwich, I knew we were going to take things a little further.

This sandwich starts with a whole turkey smoked low and slow on the Traeger, layered onto homemade sourdough with chipotle mayo, fresh garden pesto, tomatoes, pepperoncinis, and peppery arugula. It’s the kind of sandwich that’s worth packing up for a picnic and enjoying on a sunny afternoon bike ride.

Serves 6–8

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Smoked Herb Butter Turkey

Ingredients

Herb Butter

• 1 cup butter, softened
• Handful fresh oregano
• Handful fresh thyme
• Handful fresh rosemary
• 2 tablespoons salt
• 2 tablespoons garlic powder

Turkey

• 1 whole turkey

Instructions

1. Add the butter, oregano, thyme, rosemary, salt, and garlic powder to a food processor.
2. Blend until smooth and fully combined.
3. Pat the turkey dry and generously spread the herb butter over the entire turkey, including under the skin whenever possible.
4. Preheat your Traeger to 250°F.
5. Smoke the turkey until the thickest part of the breast reaches 165°F (usually 6 hours depending on the weight).
6. Remove and allow to rest for at least 20–30 minutes before slicing.

*** Smoking the Turkey

1. Preheat your Traeger to 250°F.
2. Place the turkey directly on the grill grates, breast side up.
3. Smoke until the thickest part of the breast reaches 165°F and the thighs reach 175°F–180°F.

As a general guideline, plan for approximately:

• 30–40 minutes per pound at 250°F
• A 10-pound turkey may take 5–7 hours
• A 12-pound turkey may take 6–8 hours
• A 14-pound turkey may take 7–9 hours

Every turkey cooks differently depending on its size, starting temperature, weather conditions, and your grill, so always rely on an instant-read thermometer rather than cooking time alone.

Once the turkey reaches temperature, remove it from the grill and allow it to rest for at least 20–30 minutes before slicing. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey.

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Garden Arugula Basil Pesto

Ingredients

• 1 handful fresh arugula
• 1 handful fresh basil
• 2 garlic cloves
• Pinch of salt
• 1 teaspoon chili flakes
• ⅓ cup toasted pine nuts
• ¼ cup olive oil
• Splash of water

Instructions

1. Add the arugula, basil, garlic, salt, chili flakes, and toasted pine nuts to a food processor.
2. Pulse until finely chopped.
3. Slowly drizzle in the olive oil while blending.
4. Add a splash of water if needed to loosen the pesto.
5. Blend until smooth and creamy.

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Chipotle Mayo

Ingredients

• 1 cup mayonnaise
• 2 large spoonfuls chipotle peppers in adobo sauce

Instructions

1. Stir together until fully combined.
2. Adjust chipotle to taste.

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Assemble the Sandwich

Ingredients

• Thick slices homemade sourdough bread
• Smoked turkey, sliced
• Chipotle mayo
• Garden arugula basil pesto
• Fresh arugula
• Sliced tomatoes
• Pepperoncinis

Directions

1. Lightly toast the sourdough if desired.
2. Spread chipotle mayo on one side of the bread.
3. Spread the arugula basil pesto on the other side.
4. Layer generously with sliced smoked turkey.
5. Add fresh tomatoes, arugula, and pepperoncinis.
6. Top with the second slice of bread and press gently together.
7. Wrap for a picnic or enjoy immediately.

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Notes from the Kitchen

The smoky turkey, spicy chipotle mayo, fresh garden pesto, and homemade sourdough come together to create the perfect balance of flavor. We packed ours up and headed out for a family bike ride picnic, making memories around one of my husband’s favorite meals.

Sometimes the best gifts aren’t things at all—they’re time together and a really good sandwich.