TURKEY CLUB ROULADES
Weeknights turn elegant when these short-prep roulades with familiar ingredients are on the menu. Not a fan of turkey? Substitute lightly pounded chicken breasts. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Bring 4 cups water to a boil in a large saucepan. Add asparagus; cook, uncovered, for 3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Spread the turkey cutlets with Dijon-mayonnaise. Layer with ham, cheese and asparagus. Sprinkle with poultry seasoning and pepper. Roll up tightly and wrap with bacon., Cook roulades in a large skillet over medium-high heat until bacon is crisp and turkey is no longer pink, turning occasionally, 12-15 minutes. Combine sauce ingredients; serve with roulades.
Nutrition Facts : Calories 224 calories, Fat 11g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 1075mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein.
TURKEY CLUB
The key ingredient in this perfect turkey club? Fresh turkey breast rubbed with herbs, slow roasted at home, and thinly sliced.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 turkey club sandwich
Number Of Ingredients 0
Steps:
- Bread: Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal). Be sure to toast it!
- Lettuce: Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly.
- Tomatoes: Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich.
- Turkey: Fresh roasted turkey is key. Rub a 2 1/4-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚ F, then reduce to 350˚ F and roast until the internal temperature is 160˚ F, 15 to 20 minutes. Let cool, then slice.
- Mayonnaise: Spread a thick layer of mayo on each slice of toasted bread.
- Bacon: You'll want 3 slices per sandwich (1 1/2 slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.
TURKEY CLUB
Provided by Aaron McCargo Jr.
Categories main-dish
Time 6h5m
Yield 4 servings
Number Of Ingredients 31
Steps:
- In a large saucepan filled with 1/2 gallon of water, bring water to a simmer. Add all Brine ingredients and stir. Allow to come to a boil, then cool broth. Add turkey and place in refrigerator for 2 to 4 hours.
- Place bacon strips onto cookie sheet. Place in oven for 12 to 14 minutes. Remove from the oven and drain on paper towels.
- Preheat the oven to 350 degrees F
- Remove turkey from brine and place into a roasting pan. Pat dry turkey. Combine mayonnaise, olive oil, garlic powder, onion powder, paprika, Italian seasoning, salt and black pepper. Rub this mixture all over the turkey breast and under the skin. Place in the oven and roast for about 1 1/2 hours or until the turkey reaches 165 degrees F on an instant-read thermometer. Make sure to let the turkey rest before slicing.
- Slice the turkey and assemble the sandwiches by topping 1 piece of bread with the Cilantro Mayonnaise Sauce, turkey, bacon, another piece of bread, Cilantro Mayonnaise Sauce, turkey, tomato, lettuce, avocado, and a final piece of bread spread with the Cilantro Mayonnaise Sauce. Repeat with remaining bread and ingredients.
- Combine all the ingredients and mix well.
TURBO TURKEY CLUB
It's not easy to improve upon an icon like the club sandwich, shown here on the right, but the secret lies in the details: seasoning each tomato slice helps their flavor really pop, and opting for an aged Gouda brings a sophisticated edge while balancing out the smoky bacon.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 15m
Yield Makes 1 Sandwich
Number Of Ingredients 9
Steps:
- Spread a thin layer of mayonnaise over one side of each white-bread slice. Heat a skillet (preferably cast iron) over medium-high; add white bread, mayo-sides down, and reduce heat to medium-low.
- Cook, undisturbed, until a crisp, golden-brown crust forms, about 2 minutes. Transfer bread to a cutting board or plate, toasted-sides down.
- Spread a thin layer of jam over untoasted sides of 2 white-bread slices; divide half of lettuce, half of turkey, and all of cheese evenly on top. Spread a thin layer of jam over one side of each wheat-bread slice and place on top. Stack remaining turkey on wheat-bread slices.
- Top with tomato, season with salt and pepper, then top with bacon and remaining lettuce; sandwich with remaining 2 white-bread slices, toasted-sides up. Serve immediately.
TURKEY CLUB SOUP
All of the classic club sandwich ingredients -- bacon, turkey, tomato and cheese -- come together in this satisfying soup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 7
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 15 to 18 minutes, stirring occasionally, until golden brown and crispy. Set aside.
- Meanwhile, in 5-quart Dutch oven, cook bacon over medium-high heat 4 to 6 minutes, stirring occasionally, until bacon is crisp. Remove bacon to paper towel-lined plate, leaving bacon drippings in Dutch oven; set cooked bacon aside.
- Return Dutch oven to stove; reduce heat to medium. Add onion, carrot and garlic to bacon drippings. Cook 2 to 3 minutes, stirring occasionally, until vegetables are softened. Stir in chicken broth. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Slowly stir in cheese, stirring constantly with whisk, until cheese is melted. Stir in turkey. Add tomato, spinach and salt; cook 3 to 5 minutes longer or until heated through and spinach is wilted.
- Serve soup topped with croutons, bacon and chopped avocado.
Nutrition Facts : Calories 380, Carbohydrate 16 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 5 g, TransFat 1/2 g
TURBOCHEF ROAST TURKEY
This recipe uses the TurboChef oven to get a turkey on the table in what seems like no time at all.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 7
Steps:
- Set oven rack in the lower position. Select "Bake" on the CookWheel. Select "Cookbook Recipes" followed by "Roast Turkey." Press "Start" to begin the preheat cycle.
- Rinse inside and outside of turkey and pat dry with paper towels. Tuck wings under turkey.
- In a small bowl, mix together butter and chopped herbs. Rub butter mixture under skin. Season inside of cavity with salt and pepper. Place lemons and herb sprigs in cavity; tie legs together loosely with kitchen twine. Rub outside of turkey with olive oil and season with salt and pepper.
- Place turkey on a rack in a roasting pan. Place in the oven and press "Start." Bake under "Turkey" for 42 minutes. Turkey is done when thermometer inserted into the thigh reads at least 165 degrees and juices run clear. If necessary, use the "Cook More" function at the end of the cook cycle to add a few more minutes to the cook time. Let turkey rest 10 to 20 minutes before serving.
TURKEY CLUB SANDWICH
Make and share this Turkey Club Sandwich recipe from Food.com.
Provided by Dani Jean
Categories Lunch/Snacks
Time 20m
Yield 10 sandwiches
Number Of Ingredients 7
Steps:
- For each sandwich, toast 3 pieces of bread and spread with mayonnaise.
- Top one piece of toast with a lettuce leaf and 2 oz turkey and ham.
- Cover with a second piece of toast.
- Top with 1 lettuce leaf, two tomato slices, and three strips of bacon.
- Top with the remaining toast.
- Secure with 4 club frill pics.
- cut into four triangles.
SHORT STACK TURKEY CLUB
Although a club sandwich is crave-worthy, it's nearly impossible to eat. To solve, we came up with a short stack version, which has all the traditional flavors of the sandwich but is much easier to handle or take along with you. Our amped-up mayo and trick for keeping the bread dry takes the sandwich to the next level. This is one of our top picks for weekend eating on the golf course or sports field!
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toast the bread in a toaster to desired doneness.
- In a small bowl, combine the mayonnaise, herbs, garlic and a pinch each salt and pepper. Spread 1 tablespoon of the mayo mixture on one side of each slice of bread, crust to crust.
- To build the sandwiches, layer the ingredients on four slices in the following order: Place one piece of lettuce, then two slices of tomato side by side, another piece of lettuce, two slices of bacon and then finally, the turkey.
- Top each sandwich with another slice of bread, mayo-side down. Cut the sandwiches in half with a serrated knife and serve with your favorite potato chips.
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