Ale Brined Roasted Turkey Sandwich Food

ALE-BRINED ROASTED-TURKEY SANDWICH WITH RED-PEPPER PESTO

Steps:

• Brine the turkey: Combine the beer, mustard and 1 teaspoon each salt and pepper in a 1-gallon resealable plastic bag. Add the turkey, seal the bag and place in a large bowl; refrigerate 45 minutes.
• Meanwhile, prepare the pesto: Roast the bell peppers on a grill, directly over the flame of a gas burner or under a preheated broiler, turning with tongs, until blackened. Seal the peppers in a plastic bag and let cool at least 10 minutes. Peel the peppers and discard the stems and seeds (do not rinse).
• Pulse the peppers, basil, garlic, parmesan, pine nuts, red pepper flakes, anchovy paste, 1/2 teaspoon salt and 1 teaspoon pepper in a food processor until combined.
• With the motor running, slowly add the olive oil through the feed tube. Adjust the seasoning if necessary. Refrigerate the pesto if not using immediately.
• Preheat the oven to 375 degrees F. Remove the turkey from the brine (do not rinse) and place on a rack in a shallow roasting pan. Roast until a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 1 hour. Transfer to a cutting board to cool.
• Assemble the sandwich: Remove the meat from the bone and slice on a diagonal into 1/2-inch-thick pieces. Roughly chop the marinated vegetables and mix with 1/4 cup pesto in a bowl. Slice the bread in half horizontally to make a giant bun. Pull some of the bread out of the inside of the top half to hollow it out. Spread pesto on both halves. Layer the lettuce, provolone, turkey and vegetable-pesto mixture on the bottom half of the bread, then cover with the top half. Wrap tightly with plastic wrap to squeeze the sandwich together. Refrigerate 20 minutes, then slice into pieces.

BRINED AND ROASTED TURKEY

Steps:

• Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
• Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
• Preheat the oven to 325 degrees F.
• Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
• For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
• Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
• Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
• Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
• For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
• In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
• To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.

ROASTED TURKEY SANDWICH WITH CREMINI AND TRUFFLE

Steps:

• For the brine: Combine the honey, salt, bay leaves, garlic, rosemary, thyme, red pepper flakes and 1 cup water in a large saucepot. Bring to a boil over medium-high heat. Turn off the heat and add the ice cubes. Place the turkey and brine into a 1-gallon resealable plastic bag. Refrigerate for 1 hour. Remove from the brine and pat dry with paper towels.
• For the herb-roasted turkey breast: Preheat the oven to 425 degrees F.
• Combine the garlic, parsley, rosemary, thyme, lemon zest, olive oil, salt and black pepper in a small mixing bowl and mix well. Rub the turkey all over with the herb-olive oil mixture to completely cover.
• Place the turkey in a large cast-iron skillet and roast for 15 minutes. Reduce the heat to 300 degrees F and cook until the internal temperature reaches 160 degrees F, 75 minutes to 90 minutes. Cover with foil if the turkey starts to get too dark. Let the turkey rest for 10 minutes. Reserve all the juices from the bottom of the skillet.
• Shred the turkey when cool enough to handle and reserve.
• For the grilled cremini mushrooms: Preheat a grill to high. Add the creminis, olive oil, thyme, salt and pepper to a medium mixing bowl and toss well to coat. Place the creminis on the grill and char on all sides, 4 to 5 minutes. Reserve the mushrooms.
• For the garlic butter: In a medium saucepan, combine the butter and garlic over medium heat and cook until the garlic becomes fragrant, 5 to 6 minutes. Add the parsley and mix well. Transfer to a small bowl and reserve.
• For the sandwiches: Increase the oven to 425 degrees F. In the same pan the turkey was roasted in, heat the flour and 2 tablespoons of the butter over medium heat, whisking together to make a roux. Cook, whisking often, for 5 minutes. Stir in the wine, then add the cremini mushrooms and chicken broth. Bring to a boil, reduce to a simmer and cook until the gravy is reduced by half, 12 to 15 minutes.
• Heat the remaining 2 tablespoons butter and shredded turkey in a large cast-iron pan over medium-high heat. Let the turkey crisp in the pan, 2 to 3 minutes. Lightly brush the rolls with the garlic butter and toast in the oven until golden brown, 6 to 8 minutes.
• Spoon 1 tablespoon black truffle paste on a roll. Top with 2 ounces of the sliced truffle gouda laid from end to end, a quarter of the crisped turkey and some arugula. Spoon 2 tablespoons of the gravy over the roasted turkey. Make 3 more sandwiches with the remaining ingredients. Serve immediately with extra gravy on the side.

ROASTED TURKEY SANDWICH

Steps:

• Preheat the oven to 325 degrees F.
• Put the turkey in a roasting pan that has been sprayed with cooking spray. Rub 1/4 pound of the softened butter under the skin, then insert the cilantro and thyme sprigs, being careful not to break the skin. Rub the remaining butter on the outside of the skin and then sprinkle with salt and pepper, to taste. Roast the turkey for 2 1/2 hours.
• Remove the turkey from the oven to a cutting board and let rest for 30 minutes. Carve the turkey into slices. Toast the bread and build the sandwiches using mayonnaise, turkey, sliced tomatoes and pea greens.

ALE-BRINED ROASTED-TURKEY SANDWICH WITH RED-PEPPER PESTO

Steps:

• For the Sandwich:3/4 cup jarred Italian marinated vegetables (giardiniera), drained 1 1-pound seeded sourdough bread loaf Shredded lettuce 3 slices provolone cheese Brine the turkey: Combine the beer, mustard and 1 teaspoon each salt and pepper in a 1-gallon resealable plastic bag. Add the turkey, seal the bag and place in a large bowl; refrigerate 45 minutes. Meanwhile, prepare the pesto: Roast the bell peppers on a grill, directly over the flame of a gas burner or under a preheated broiler, turning with tongs, until blackened. Seal the peppers in a plastic bag and let cool at least 10 minutes. Peel the peppers and discard the stems and seeds (do not rinse). Pulse the peppers, basil, garlic, parmesan, pine nuts, red pepper flakes, anchovy paste, 1/2 teaspoon salt and 1 teaspoon pepper in a food processor until combined. With the motor running, slowly add the olive oil through the feed tube. Adjust the seasoning if necessary. Refrigerate the pesto if not using immediately. Preheat the oven to 375 degrees F. Remove the turkey from the brine (do not rinse) and place on a rack in a shallow roasting pan. Roast until a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 1 hour. Transfer to a cutting board to cool. Assemble the sandwich: Remove the meat from the bone and slice on a diagonal into 1/2-inch-thick pieces. Roughly chop the marinated vegetables and mix with 1/4 cup pesto in a bowl. Slice the bread in half horizontally to make a giant bun. Pull some of the bread out of the inside of the top half to hollow it out. Spread pesto on both halves. Layer the lettuce, provolone, turkey and vegetable-pesto mixture on the bottom half of the bread, then cover with the top half. Wrap tightly with plastic wrap to squeeze the sandwich together. Refrigerate 20 minutes, then slice into pieces