TURKEY PICNIC SANDWICH
Steps:
- For the brine: Bring 2 quarts water to a simmer in a stockpot over medium-high heat. Add the salt, brown sugar, vinegar, peppercorns, pepper flakes, parsley, thyme, garlic, bay leaves, lemon peel and onions. Heat until the salt dissolves, 7 to 8 minutes. Remove from the heat and stir in 4 cups ice cubes, stirring until the ice melts. Chill the brine for 15 to 20 minutes before using. (The brine keeps in the fridge for up to 2 days.)
- For the turkey picnic sandwich: Place the turkey breast in the chilled brine and refrigerate for 8 hours or overnight.
- Preheat the oven to 350 degrees F. Remove the turkey from the brine and pat dry. In a small bowl, add the olive oil, salt, pepper, thyme and garlic and mix well to combine. Rub the turkey all over with the herb oil mixture.
- Roast in the center of the oven until an instant-read thermometer inserted into the thickest part of the breast (avoid touching bone) reaches 165 degrees F, about 1 hour. Remove the turkey from the oven and allow to rest for 20 minutes before carving into thin slices.
- For the sandwiches: Smear the bottoms of the pretzel rolls with mustard and mayonnaise. Working from the bottom up, layer the sandwich with a pile of sliced turkey (pile it high!), some Cranberry-Onion Jam, a pickle, a pile of romaine and radicchio, and finally a slice provolone and Swiss cheese. Place top half of the rolls on top and secure with sandwich picks.
- Set a medium saucepan over medium heat and add the oil and onions. Cook, stirring often, until soft and light brown, about 10 minutes. Add the cranberries, orange juice, sugar, salt, zest, pepper flakes, rosemary and 1/4 cup water. Bring to a simmer and cook for 10 minutes. Reduce the heat to low, remove the rosemary, and continue to cook until the liquid has reduced and you have a jam-like consistency, about 10 minutes more. Let cool.
DINER-STYLE HOT TURKEY SANDWICHES
For another great meal idea, reserve the leftover turkey and gravy to use in Rachael's Turkey Club Enchilada Casserole.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 325 degrees F.
- For the turkey breasts:
- Arrange a wire rack over a baking sheet. Combine the butter with the herbs. Loosen the skin on the turkey breasts and place the butter between the skin and breast meat, working out to the edges evenly. Place a bay leaf between the skin and meat. Spray the skin with olive oil, and sprinkle liberally with salt and pepper. Roast to 165 degrees internal temperature, about 1 hour. Remove and cover loosely with foil to cool back to room temp, reserving the drippings for the gravy. Then cover and store for a make-ahead meal, as well as another night's meal, such as the Turkey Club Enchilada Casserole.
- For the stuffing:
- Melt 6 tablespoons butter in large skillet over medium heat. Grease a casserole dish with 1 tablespoon of remaining butter, and reserve the rest to dot the top of the stuffing once it is in its casserole dish. To the melted butter, add the herbs, celery, apples, onions, bay leaf and some salt and pepper. Cook to tender, 15 to 20 minutes, stirring occasionally. Add the stuffing cubes and moisten with the stock until damp, but not wet. Fill the casserole dish and dot the top with butter. Cover and refrigerate to store.
- For the gravy:
- Melt the butter in a large skillet and season liberally with black pepper. Whisk in the flour until light golden in color. Then whisk in the stock and Worcestershire and simmer at low boil to thicken. Add any pan drippings from the roasted turkey breasts. Once the gravy lightly coats the back of a spoon, add a ladle of it to the egg yolk while beating with fork. Then add the yolk back to gravy to gloss it up, stir in. Add the mustard, if using. Add salt to taste. Cool and store.
- To serve:
- Preheat the oven to 375 degrees F. Place the rack in center of oven.
- Bring the stuffing to room temp, then bake until crispy on top and hot through.
- Reheat the gravy over medium heat, partially covered and stirring occasionally.
- While the stuffing is in the oven and the gravy is reheating, heat up an additional couple cups of plain stock in a high-sided skillet. Thinly slice 1 turkey breast, removing the bay leaf when you get to it.
- For each sandwich, very lightly toast a slice of bread and place on a dinner plate. Top the bread with a scoop of stuffing (I use an ice cream scoop). Set a few slices of turkey into broth to heat through. Arrange the turkey slices over the mound of stuffing. Liberally ladle the gravy over the top of the sandwich and garnish with chopped parsley. Save any leftover gravy for another meal, such as the Turkey Club Enchilada Casserole later in the week.
HOT BROWN TURKEY SANDWICHES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.
- Make the gravy: Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.
- Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the gravy and top with the sliced tomato. Toss the turkey with the remaining gravy in the skillet. Divide the turkey evenly among the bread slices, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.
- Crumble the bacon over the sandwiches; sprinkle with the parsley.
Nutrition Facts : Calories 524, Fat 23 grams, SaturatedFat 12 grams, Cholesterol 134 milligrams, Sodium 868 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 45 grams
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.
TURKEY SANDWICH
Provided by Alex Guarnaschelli
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Place the turkey breast skin-side up on a roasting tray. Season with salt, pepper, and thyme - you don't need any oil as this is a dry roast method. Roast the turkey until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast, 1 hour. Remove the turkey from the tray and set aside on a plate to rest for 10 to 15 minutes before carving the meat into slices.
- In a medium bowl, combine the cider vinegar, white wine vinegar, heavy cream, poppy seeds, and a pinch of salt. Whisk to blend. Taste for seasoning.
- In a medium skillet, lay out the bacon strips and add the water. Bring the water to a simmer and allow all of the water to reduce and cook until the bacon strips get crispy. It will make your bacon crispier! Reserve some of the bacon grease in a small bowl. Meanwhile, toss together the dressing and the iceberg lettuce and refrigerate.
- Slice the rolls lengthwise and open up. Place the rolls (or bread slices) in a single layer on a baking sheet and place in the center of the oven. Toast on both sides until light brown.
- Layer some of the iceberg on 4 bases of the rolls. Top with some layers of turkey. Drizzle with a touch of the bacon grease. Layer a few slices of avocado and apple on each. Top with 2 bacon slices each and another layer of the iceberg. Top with the top halves of the rolls. Cut the sandwiches in half and serve immediately.
THE WORLD'S BEST TURKEY
This recipe makes a deliciously moist turkey.
Provided by Sarah
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h10m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour Champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
- Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.
Nutrition Facts : Calories 590.5 calories, Carbohydrate 3.6 g, Cholesterol 213.6 mg, Fat 29.3 g, Fiber 0.5 g, Protein 68.2 g, SaturatedFat 10.5 g, Sodium 207.2 mg, Sugar 2.2 g
KICKIN' TURKEY BURGER WITH CARAMELIZED ONIONS AND SPICY SWEET MAYO
A spicy, flavorful, and moist turkey burger. This is my husband's favorite. It tastes delicious and I make it with extra lean ground turkey breast. The grated onion adds moisture as well as flavor to the turkey.
Provided by Occasional Cooker
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 35m
Yield 5
Number Of Ingredients 17
Steps:
- Combine mayonnaise, mustard, honey, horseradish, hot pepper sauce, and cayenne pepper in a bowl. Cover and refrigerate.
- Mix ground turkey, grated onion, jalapeno, barbeque sauce, Worcestershire sauce, liquid smoke, steak seasoning, and mesquite seasoning in a large bowl. Form into 5 patties.
- Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
- Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C), about 6 minutes per side. Serve on buns topped with spicy sweet mayo and caramelized onions.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 58.7 g, Cholesterol 81.8 mg, Fat 9.3 g, Fiber 2.1 g, Protein 33.9 g, SaturatedFat 1.2 g, Sodium 1769.5 mg, Sugar 27.5 g
TURKEY AND ONION SANDWICH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 5
Steps:
- Spread one half of a piece of baguette with cranberry sauce and the other withgrainy mustard. Layer with sliced turkey and glazed pearl onions.
TOMATO AND ONION SANDWICH
The only thing my Mom liked better for her midnight snack than just an Onion sandwich was a TOMATO and onion sandwich, This is still a favorite of mine even though not one of my kids or my husband will touch it!
Provided by Sooz Cooks
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Spread both sides of the white bread with mayonnaise.
- On one slice of bread, place the onion and tomato slices in layers, starting with the onion.
- Sprinkle with salt and pepper to taste.
- Top with the remaining slice of bread. Cut sandwich in half if desired and enjoy!
ONION SANDWICH
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 1 sandwich
Number Of Ingredients 4
Steps:
- Spread butter on one slice of bread. Layer with onion slices, and season with salt and pepper. Top with remaining slice of bread. Cut in either halves or quarters, and serve.
BEST EVER TURKEY ONION SANDWICH
I made this sandwich up the other day - low calorie, *very low* in fat (1 gram), very rich tasting (really!), and tons of great taste! If you love onions, this is for you!
Provided by Serranian
Categories One Dish Meal
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Place the onions in a bowl and add a couple of teaspoons of water- I also like to add a boullion cube for extra flavor (+5 calories), but be careful with this if you're watching sodium.
- Cover with plastic wrap and nuke onions for about 3-5 minutes or until floppy.
- Meanwhile, spray one side of each slice of bread with the butter spray.
- Lay one piece spray-side down in a skillet and top with the cheese.
- You might want to add a squirt of spray over the cheese if the kind you use doesn't melt well.
- When the onions are done, take them out and spoon them over the cheese on the bread.
- Next, add the 3 slices of turkey.
- Spread the unsprayed side of the other slice of bread with the Miracle Whip (or fat free mayo) and the mustard.
- Place this slice on top- spray side up!
- Heat the skillet over medium heat, toasting the sandwich a couple of minutes on either side or until golden brown.
- When done, remove the sandwich, peel apart, stuff in the lettuce, smoosh back together, and CHOW DOWN!
- I included calorie and fat counts for every ingredient so that it will be easy to make substitutions and still know the exact nutritional information- I realize that not everyone loves onions as much as I do!
- Some other good ingredients are roasted bell peppers, mushrooms, tomato, or anything else you love!
Nutrition Facts : Calories 574.1, Fat 5.9, SaturatedFat 1, Cholesterol 46, Sodium 2554.7, Carbohydrate 100.2, Fiber 26.7, Sugar 11.8, Protein 47.7
AWESOME TURKEY SANDWICH
Make and share this Awesome Turkey Sandwich recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 5m
Yield 2-3 sandwiches
Number Of Ingredients 8
Steps:
- In a food processor, shred turkey meat. In a medium mixing bowl combine shredded turkey, mayonnaise, red onion, dill, and cranberry sauce. Stir together until thoroughly combined.
- On two slices of bread, spread on turkey mixture. Add tomato slices and sprouts. Enjoy!
Nutrition Facts : Calories 655.1, Fat 28.8, SaturatedFat 5.4, Cholesterol 121.7, Sodium 790.4, Carbohydrate 48.6, Fiber 5.4, Sugar 15.9, Protein 50.3
HOT TURKEY SANDWICHES (FOR LEFTOVER TURKEY)
This uses left-over chopped turkey. We grew up calling these "turkey burgers"- but that was before ground turkey, so I'm calling them "turkey sandwiches" to avoid any confusion. WE LOVE THESE. They were a favorite with my family when I was growing up, and now they are a favorite with my hubby and kids. Something nice and different. The melted cheese and mayo together are just heavenly. I like my cheese cut up in fairly large cubes, not diced. Adjust the onion to your taste. We look forward to thanksgiving left-overs just for this! FOR OAMC: leave out the mayo and freeze remaining ingredients (expect buttered buns) in an airtight bag with all of the air removed. Let thaw in fridge before adding mayo.
Provided by Cookingfor7
Categories Lunch/Snacks
Time 35m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix together 1st 6 ingredients.
- Butter bun halves, and spread mixture over buns.
- Wrap each burger in foil, and bake at 350F for 20-30 minutes.
Nutrition Facts : Calories 294.1, Fat 13.4, SaturatedFat 6.1, Cholesterol 47.1, Sodium 445.6, Carbohydrate 24.6, Fiber 1, Sugar 3.8, Protein 18.1
ONION SANDWICH
This is my DH's recipe he asked me to share it with you. A delicious sandwich for those who love onions.
Provided by Cookin In Texas
Categories Lunch/Snacks
Time 3m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 5
Steps:
- Slice onion into med slices, spread mayonnaise or miracle whip onto both slices of bread add the salt and the pepper to the mayonnaise add onions and enjoy.
DELI-STYLE ROAST TURKEY FOR SANDWICHES
I'm excited to be sharing just how simple and easy it is to roast and slice your own turkey breast for sandwiches, which might not seem like something worth doing-until you actually do it. And no, enjoying fresh turkey sandwiches once a year after Thanksgiving is not enough.
Provided by Chef John
Time 9h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees (230 degrees C).
- Pat turkey breast with a paper towel to remove any excess liquid and place into a baking dish just big enough to fit it. Use the tip of a sharp small knife to poke the skin of the turkey breast all over. Drizzle over olive oil and use tongs to rub; flip turkey breast over a few times, or until all surfaces are coated with the oil. You can also use a brush. Set aside for 15 to 20 minutes.
- While turkey rests, mix salt, pepper, thyme, rosemary, oregano, and paprika together in a small bowl until thoroughly combined.
- Use tongs to grab the turkey breast with one hand while using your other hand to sprinkle the spice rub evenly over the entire surface, including the sides. Finish with the skin side facing up.
- Add about 1/2 inch of water to the bottom of the baking dish.
- Place prepared turkey breast into the center of the oven. Immediately lower the heat to 300 degrees F (150 degrees C). Roast until a probe thermometer stuck into center of the thickest part of the breast reads 150 degrees F (65 degrees C), about 1 hour and 15 minutes.
- Let cool before wrapping. Chill thoroughly in the refrigerator, about 8 hours, or overnight. Once meat is cold, slice thinly and serve.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 0.9 g, Cholesterol 102.3 mg, Fat 2.7 g, Fiber 0.5 g, Protein 37.2 g, SaturatedFat 0.6 g, Sodium 664.8 mg
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