Foil Pack Turkey And Bacon Sandwich Food

TURKEY, CHEDDAR & BACON SLIDERS

Steps:

• Preheat oven to 350°F. Line a 9x13 baking pan with foil.
• Use a bread knife of a long serrated knife to slice slider rolls in half. Remove the top half and set aside. Place bottom half in lined baking dish.
• Spread ranch dressing on the bottom half of the rolls.
• Layer turkey on rolls, then layer cheese on top. Set the bottom half of the rolls covered in meat and cheese in the oven to warm up while mixing up the sweet slider glaze.

TURKEY CLUB

Steps:

• Cook bacon until crisp then drain fat on a paper towel.
• Toast the bread the spread mayo on both pieces. Top with 1 slice lettuce, turkey, tomato, bacon and remaining lettuce and close.
• Slice in half and enjoy!

ROAST TURKEY, AVOCADO AND BACON SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• To prepare the Roast Turkey: toss the herbs and butter into the bowl of a food processor and pulse until green and smooth. Rub the turkey breast with half of the herbed butter and with salt and pepper. Place the turkey on a rack in a roasting pan and put in the oven. Let the turkey cook for 1 hour, basting every 20 minutes with the butter and pan juices. The turkey is done when it reaches an internal temperature of 165 degrees F. Let rest for 15 minutes on the cutting board.
• To assemble the sandwich: spread a thin layer of the remaining butter on 1 piece of the bread. Place 1 slice of the cheese and several slices of the turkey breast on unbuttered side of the bread. Peel and slice the avocado, toss with the lemon juice, olive oil, salt and pepper. Add avocado slices, crispy bacon slices, lettuce and another slice of fontina cheese to the top of that. Sprinkle again with salt and pepper. Slather the remaining piece of bread with the butter and place on unbuttered side out, on top of the bacon.
• Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tablespoon of butter and let it melt, swirling the pan around to coat. Put the sandwich in the pan and weigh it down with a heavy pot or can (or wrap an ordinary brick in aluminum foil and set it on top to compress the sandwich.) Toast for 1 minute, turn the sandwich over before the bread begins to burn. Repeat with remaining sandwiches. Cut the sandwiches in half and serve.

BACON AND TURKEY PANINI

Steps:

• Butter two slices of bread and place them butter side down on a cutting board.
• Next, add a layer of cheese to both slices.
• Follow the cheese layer with slices of cooked bacon, sliced turkey, and then dollops of cranberry sauce.
• Add another layer of cheese.
• Top each sandwich with another slice of buttered bread. This time, the buttered side should be facing up.
• Cook according to instructions in the notes section below.

ROAST TURKEY BREAST WRAPPED IN BACON

Steps:

• Heat a drizzle of oil in a frying pan, and use a little more to grease a 900g loaf tin. Put the onion in the pan and cook gently for 10-15 mins until caramelised. Tip into a large bowl and set aside to cool. Line the loaf tin with a double strip of foil, leaving plenty overhanging either end (you can use this as a handle to remove the parcel once cooked).
• Stretch each piece of bacon a little with the back of your knife. Arrange the rashers so the base of the tin is covered with overlapping bacon and the rashers come neatly up the sides in a single layer, overhanging generously. Sprinkle the breadcrumbs on top of the bacon.
• Once the onion has cooled, add the sausagemeat and sage to the bowl. Mix everything together, then pack half the mixture into the tin. Spread over about a third of the cranberry sauce.
• Cut each turkey breast steak into three strips. Layer roughly half the turkey on top of the stuffing mix, filling any gaps like a jigsaw, but keeping the turkey in one thick layer, then season. Spread over a little more cranberry sauce, then top with the remaining stuffing, cranberry sauce and turkey in the same way, making sure there are no gaps between the layers. The parcel should be full to the top when you're finished. Fold over the overhanging bacon and wrap the tin in foil. Can now be chilled for up to 2 days.
• Heat oven to 180C/160C fan/gas 4. Put the tin on a baking tray and cook for 1 hr 30 mins. Remove the tin from the oven and leave to cool for 10 mins. Carefully lift the parcel out of the tin, using the foil handles. Roll the parcel over onto a baking tray. Return to the oven for a further 15-20 mins until the outside is crisp and browning. Test the internal temperature with a thermometer, if you have one - it should read 75C when it's ready. Or insert a metal skewer into the centre of the parcel and check it is piping hot. Cover loosely with foil and leave to rest for at least 15 mins before serving. Top with the reserved sage leaves, then slice. Leftovers will keep in the fridge for 2 days.

TURKEY & BACON CLUB

Steps:

• Grill the bacon until crisp, then drain on kitchen paper.
• Butter one slice of bread on one side, then cover with the turkey, a little mayonnaise and the lettuce.
• Butter both sides of the next slice of bread, then put on top of the turkey.
• Spread a little mustard over the bread, then arrange the bacon on top, with the sliced avocado.
• Butter the last slice of bread and put on top. Press the sandwich down lightly, then cut in half diagonally.

CRISPY BACON-BASTED TURKEY

Steps:

• If you have time the day before, salt the turkey. Make the salt mix by grinding the salt with the thyme leaves and pepper in a spice grinder or with a pestle and mortar. Sit the turkey in a roasting tin and season all over, inside and out, using about two-thirds of the salt. Leave the turkey in the tin, breast-side up, cover with cling film and put in the fridge for up to 24 hrs. If you don't have time, or there is no room in the fridge, simply prepare the salt and season the turkey generously before roasting.
• To make the bacon butter, gently cook the bacon in a dry frying pan for about 10 mins, stirring occasionally, until the fat has seeped into the pan and is sizzling gently, and the bacon is crisp. Take off the heat and leave to cool slightly. Scrape the bacon and the fat into a food processor with the butter and maple syrup. Blitz to combine, scraping down the sides of the processor from time to time. Roll up the butter in cling film to form a log and place in the fridge. Can be made a few days ahead or frozen for 1 month.
• Remove the turkey from the fridge an hour or so before you want to cook it. Remove the bacon butter from the fridge to soften up. Heat oven to 180C/160C fan/gas 4. Calculate your cooking time based on 40 mins per kg for the first 4kg of the turkey, plus 45 mins for every kg after that.
• Gently push your fingers under the skin of the turkey, starting from the neck, until you can push your whole hand in down the length of the breast. Take care not to tear the skin. Use your hands to spread the bacon butter under the skin so that it covers the entire breast area, and there is butter in the crevice between the thigh and the main body. Pop a sprig of thyme under the skin of each breast, then smooth the skin over with your buttery hands. Place the onion, lemon, bay leaves and garlic in the cavity.
• Cover the tin loosely with foil and roast for the calculated cooking time - 30 mins before the end of cooking, increase the oven temperature to 200C/180C fan/gas 6, remove the foil, baste the turkey and return to the oven. When the turkey is beautifully brown and cooked through, remove from the oven and leave to rest on a warm platter covered in foil for up to 1 hr.
• Pour the fat away from the roasting tin, leaving just the juices. If your tin is flameproof, pour in the Sticky Port gravy (see 'Goes well with', right) to reheat with the juices; if not, tip them both into a saucepan and reheat. Serve the remaining salt mix as a seasoning alongside the rest of the meal.