Roasted Turkey Sandwich Food

DELI-STYLE ROAST TURKEY FOR SANDWICHES

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.

DINER-STYLE HOT TURKEY SANDWICHES

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.

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.

HOT ROASTED TURKEY MOUNTAIN (HOT TURKEY SANDWICH)

Steps:

• PREPARE stuffing mix as directed on package, using only 3 tablespoons butter or margarine. Set aside.
• PLACE 1 toast slice on each of six individual plates. Top evenly with turkey, stuffing and gravy.
• MICROWAVE to reheat, if desired. Microwave, one serving at a time, on HIGH 30 sec. or just until warmed.

HOT TURKEY SANDWICHES

Steps:

• Preheat oven to 325°. Place turkey on racks in roasting pans. Bake, uncovered, 2 hours or until a thermometer reads 170°, basting several times with pan drippings. Cover and let stand 10 minutes. Shred turkey., In several Dutch ovens or large pans, saute mushrooms and onion in butter until tender. Stir in flour, basil, salt and pepper until blended. Gradually stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Add the turkey and heat through. Stir in cream; cook until heated through. Spoon 1/2 cup onto each roll.

A GRILLED ROASTED TURKEY & PROVOLONE SANDWICH

Steps:

• Spread the mayonnaise on the two slices of bread.
• Add the tomato slices and sprinkle with salt and ground pepper.
• Next add the sliced basil over the tomato.
• Now add the turkey slices.
• Add the mango chutney to one of the slices of cheese, then top with the other slice.
• Lastly you will add the cheese slices over top of the turkey meat.
• Top with your remaining slice of bread and lightly butter, both sides.
• Place in a medium low pan and fry until golden brown.

ROASTED TURKEY SANDWICHES

Steps:

• In small bowl, mix mayonnaise, basil and garlic powder. Spread on one side of each bread slice.
• Layer spinach, turkey and bell peppers on 4 slices of bread. Top with remaining bread.

TOASTED TURKEY SANDWICHES

Steps:

• Place 1 slice each of turkey and ham on 6 bread slices. Top with remaining bread. In a shallow bowl, beat eggs and milk. Dip the sandwiches in egg mixture, turning to coat both sides. , In a large skillet over medium heat, melt butter. Brown sandwiches on both sides. In a small bowl, combine Miracle Whip and cranberry sauce. Serve with sandwiches.