Turkey Club



·         1/2 gallon water

·         2 cups salt

·         1 cup dark brown sugar

·         1 onion, sliced

·         2 cloves garlic, smashed

·         Pinch of crushed red pepper flakes

·         6 leaves sage

·         1 sprig rosemary

·         1 sprig thyme


6 pound turkey breast, rinsed

·         1/2 bag ice cubes

·         6 to 8 slices bacon

·         1 cup mayonnaise

·         2 tablespoons olive oil

·         2 tablespoons garlic powder

·         2 tablespoons onion powder

·         2 tablespoons paprika

·         1 tablespoon Italian seasoning

·         3 tablespoons salt

·         2 tablespoons black pepper

·         12 pieces wheat bread

·         Cilantro Mayonnaise Sauce, recipe follows

·         1 tomato, sliced

·         Lettuce leaves

·         1 avocado, pitted, peeled and sliced

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.

*Cook's Note: In a large saucepan filled with ice, pour brine and mix, allowing ice cubes to melt. Brine should be cool to the touch.

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.

Cilantro Mayonnaise Sauce:

·         1 cup mayonnaise

·         2 tablespoons freshly chopped cilantro leaves

·         1 teaspoon Worcestershire sauce

·         1 teaspoon hot sauce

·         Pinch coarse black pepper

·         1/4 teaspoon salt

Combine all the ingredients and mix well.

1 comment (Add your own)

1. Maria wrote:
All good suggestions so far. Just a coulpe more to choose from.I used to live on a farm in Penfield, Illinois. The farm lady who lived next door had me over for Thanksgiving and had the juiciest danged old turkey I'd ever eaten. I asked her how she did it and she told me she stuffed the turkey with sausage and sauerkraut. Danged if she didn't. Made an odd side dish, but that turkey was GREAT.Not more than 2 years later my uncle made Thanksgiving dinner in Placentia, California. Same thing. The white meat was juicy like a rare steak. I knew he didn't stuff it with sausage and sauerkraut, so I asked. All he did was cook it breast-side-down. Turned it up for the last half an hour and turned up the heat to brown the breast skin. To be honest, I can't tell you which of the two were better. I've made turkeys since then both ways and I'm here to tell you, it works.

Tue, June 5, 2012 @ 8:23 PM

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