Turkey Pumpernickel Strata Food

TURKEY PASTRAMI ON PUMPERNICKEL

Steps:

• For the brine: In a medium saucepan, bring to a boil all ingredients except the turkey. Simmer until sugar and salt are dissolved. Let cool completely. Double a one gallon re-sealable bag and fill with brine. Add turkey, seal bags and place in a shallow pan in the refrigerator for 5 to 7 days. (Just in case of leaking, check occasionally.) Remove breast from brine and rinse and dry well.
• For the rub: Pulse all the ingredients in a spice grinder or food processor until it becomes a coarse paste. Rub mixture all over turkey breast. Wrap tightly in plastic wrap and refrigerate resting in a bowl for 24 hours.
• To cook: Soak the chips submerged in water for 15 minutes. Place oven rack to position 4 inches below broiler. Preheat broiler on high. Drain chips and place in a 2 pound aluminum loaf pan. Broil the chips for 5 minutes, stir broil another 2 minutes. Remove to lower third of oven. Preheat oven to 250 degrees F. Place turkey skin side up in a pan fitted with a roasting rack. Place oven rack used to broil the chips in to the center of oven and roast turkey above smoking chips for one hour.
• Increase the heat to 325 degrees F if convection, 350 degrees F if standard oven. Carefully turn over and continue to roast until internal temperature reaches 160 degrees F, another 1 hour 20 minutes.
• Remove turkey from oven. Cover loosely with foil and cool.
• To make the sandwich: Slice pastrami very thin. Toast bread. Spread mayonnaise on 1 piece, layer pastrami, onions, tomato and lettuce on top. Spread mustard on the other piece of toast. Place on top and cut it in half diagonally. Repeat with remaining ingredients.

PUMPERNICKEL TURKEY HERO

Steps:

• Cut bread in half horizontally; spread salad dressing over cut sides. On the bottom half, layer the lettuce, tomatoes, onion, half of the cheese and half of the turkey. Top with remaining cheese and turkey. Replace bread top. Cut into wedges.

MINI TURKEY PUMPERNICKEL HEROS

Steps:

• With serrated knife, slice bread in half lengthwise.
• Spread 3 tablespoons dressing over each half of bread.
• Arrange lettuce leaves over bottom half of bread.
• Top with tomato slices, onion, turkey deli meat and cheese slices.
• Place top half of bread over cheese slices.
• To serve, cut into 12 sections, securing each with a party toothpick.

BABY PUMPERNICKEL TURKEY-BACON CHEESE MELTS

Steps:

• Place the pumpernickel slices onto a large baking sheet; broil 6-inches from heat source for about 4 minutes (watch closely not to burn!) set aside.
• Melt butter in a saucepan, add in the chopped jalapeno, stir with wooden spoon for 1 minute.
• Add in flour and whisk until smooth.
• Gradually add in the half and half cream; cook over medium heat whisking continously until thickened and hot.
• Add in the grated chedder cheese, stir until melted.
• Add in chopped turkey or chicken; season with salt and black pepper and cayenne (if using).
• Spoon EACH slice pumpernickel bread with the warm turkey/cheese mixture, then sprinkle with a small amount of grated Parmesan cheese, then sprinkle with the crumbled bacon .
• Bake in a 450 degree oven for about 3 minutes or until the Parmesan is melted.
• Remove from oven and top with a tomato slice then serve.