TAILGATE TURKEY PILE-ON
Serve up oven-roasted turkey breast and slices of warm, savory bacon with crispy lettuce and other fixings to make this tailgate-style sandwich for six.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Hollow out top half of bread loaf slightly; discard removed bread or reserve for another use.
- Spread mayo onto cut sides of bread.
- Fill with remaining ingredients.
Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 920 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 3 g, Protein 13 g
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.
AWESOME TURKEY SANDWICH
A fantastic sandwich with sliced turkey, guacamole, toasted whole wheat bread, fresh tomato, lettuce, bean sprouts, yellow mustard and light mayo. For cheese lovers, Colby-Jack makes a great addition as well. No one I know can resist this one!
Provided by FORTUNATEPASS
Categories Meat and Poultry Recipes Turkey Breasts
Time 10m
Yield 1
Number Of Ingredients 10
Steps:
- Spread mayonnaise on one slice of toast, then spread mustard on the other. Arrange the sliced turkey on one side. Spread guacamole over the turkey. Pile on the salad greens, bean sprouts, avocado and cheese. Finish with tomato slices, then place the remaining slice of toast on top.
Nutrition Facts : Calories 804.2 calories, Carbohydrate 41.4 g, Cholesterol 124.2 mg, Fat 56.6 g, Fiber 8.8 g, Protein 37.9 g, SaturatedFat 24.7 g, Sodium 1987.9 mg, Sugar 2.8 g
TURKEY PILE ON
This is something we make every time we have turkey the next day. It is a favorite of my family. We got to where my kids would always invite friends over. It's fun, different and always a hit. I WILL ADD A PICTURE NEXT TIME I MAKE IT.
Provided by shari wood @shariwood
Categories Turkey
Number Of Ingredients 6
Steps:
- Combine soups, gravy and spices. Add left over turkey. Add turkey or chicken broth if you want to make it more.
- Cook rice.
- This is meant to be set up as a buffet. You start with rice, pour on some of the turkey mixture and then pile on the toppings.
- Some ideas for toppings that we use: celery, dried cranberries, chinese crunchy noodles, green onion, pineapple, cheese, coconut, peanuts, almonds, raisins, peas.
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