More than 1 hour
tablespoons brown sugar
tablespoons ground paprika
tablespoons white sugar, divided
tablespoon garlic salt
teaspoons fresh ground black pepper
teaspoon ground cayenne pepper
(3-pound) package JENNIE-O® Boneless Turkey Breast, thawed if frozen
cups warm water, divided
cup matchstick carrots
tablespoons rice vinegar
tablespoons chopped fresh cilantro
teaspoons salt, if desired
tablespoons soy sauce
tablespoon fresh lime juice
teaspoon Thai fish sauce (add while mixing, do not heat)
Mix together rub seasonings: brown sugar, paprkia, 2 tablespoons white sugar, garlic salt, black pepper and cayenne pepper; cover turkey breast completely.
Preheat grill to medium-high heat. Place turkey on hot grill and cook approximately 45-50 minutes and until internal temperature reaches well-done, 165°F. as measured by a meat thermometer.
Grill times may vary depending on your equipment. Always test doneness by inserting a meat thermometer into the thickest portion of the meat periodically.
While turkey is cooking, prepare the pickled carrots by mixing: water, carrots, rice vinegar, 2 tablespoons sugar, cilantro and salt, if desired in small bowl. Cover and let sit until ready to use.
When turkey is done cooking, remove from grill and set aside to cool about 10 minutes; shred and mix in chopped cilantro.
Mix sauce ingredients: honey, soy sauce and lime juice in a small sauce pan over medium-high heat.
Once it comes to a boil, reduce to a simmer. Allow to gently bubble for 2 minutes, then shut off and pour over the pulled turkey. Mix. Add fish sauce and mix again.
Place some of the pickled matchstick carrots on the bottom half of each bun. Top with a generous helping of the Thai pulled turkey and cover with the top of the bun.