Roasted Turkey Sandwich with Cremini and Truffle Sandwich
Serves 4 to 6
Brine:
1/2 cup honey
1/2 cup kosher salt
2 bay leaves
Pinch red chili flakes
2 cloves garlic, peeled and smashed
2 sprigs fresh rosemary
2 sprigs fresh thyme
3 cups ice cubes
1 bone-in skin-on turkey breast, 2 1/2 to 3 pounds
Herb Roasted Turkey Breast:
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, needles only, chopped
1 tablespoon fresh flat leave parsley, washed, leaves only, chopped
4 cloves of garlic, peeled, minced
2 Meyer lemons, zest only
1/3 cup extra virgin olive oil
2 teaspoons of Kosher salt
1 teaspoon fresh ground black pepper
Grilled Cremini Mushrooms:
1 pound cremini mushrooms, cut in half
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme, leaves only
1 teaspoon Kosher salt
3 to 4 turns of fresh ground black pepper
1/4 cup of canola oil
For the Garlic Butter:
4 tablespoons unsalted butter
6 cloves of garlic, peeled, minced
3 tablespoons fresh flat leave parsley, washed, de-stemmed, leaves only, chopped fine
For the Sandwiches:
4 tablespoons unsalted butter
2 tablespoons all purpose flour
1/2 cup white wine
4 torpedo rolls, sliced lengthwise, scooped
8 ounces truffled gouda cheese, sliced
1/4 cup black truffle paste/pate or truffle oil
4 ounces baby arugula
1 cup unsalted chicken broth
Preheat oven to 425 degrees F.
For the brine:
Combine 1 cup water, the honey, salt, bay leaves, red chili flakes, garlic, rosemary and thyme in a large saucepot. Bring to a boil over medium-high heat. Once at a boil, turn off the heat and add the ice cubes. Place the turkey and brine into a large resealable gallon plastic bag. Refrigerate, brining the chicken, for 1 hour. Remove from the brine and pat dry with paper towels.
Prepare the turkey:
Add the thyme, rosemary, parsley, garlic, meyer lemon zest, extra virgin olive oil, salt and black pepper in a small mixing bowl. Mix well to combine, reserve to the side. Take the brined turkey and rub all over with the herb olive oil mixture until completely covered.
Place seasoned turkey in a large cast iron skillet and place into a preheated 425 degrees F oven for 15 minutes. After 15 minutes reduce the heat to 300 degrees and cook until the internal temperature reaches 160 degrees F, about one hour 15 minutes to one hour 30 minutes.
Cover with foil if the turkey starts to get too dark. Remove the turkey from the oven and allow to rest for 10 minutes. Reserve all the juices from the bottom pan. Shred the turkey when cool to the touch.
Preheat grill to high.
Prepare the creminis:
Add the creminis, extra virgin olive oil, fresh thyme leaves, salt and pepper to a medium mixing bowl and toss well to coat the creminis with the oil herbs and seasoning. Place the creminis on the grill. Char on all sides, 4 to 5 minutes, remove from the grill and reserve to the side.
Prepare the garlic butter:
In a medium sauce pan over medium heat, add 4 tablespoons butter and garlic, melt the butter and cook the garlic until it becomes fragrant, 5 to 6 minutes. Add the parsley, mix well. Reserve to the side in a small bowl.
In the same pan the turkey was roasted in, add 2 tablespoons butter and all of the flour, whisk together to make a roux and cook for 5 minutes. Add the white wine to the roux while stirring, add the cremini mushrooms and the chicken stock. Bring to a boil and reduce to a simmer immediately. Simmer the gravy for 12 to 15 minutes, reducing the liquid by half.
Heat 2 tablespoons butter and the shredded turkey in a large cast iron pan over medium-high heat. Let the turkey to crisp in the pan, 2 to 3 minutes.
Take the torpedo roll and lightly brush with the garlic butter, toast in the oven for 6 to 8 minutes until golden brown.
For assembly:
Take the toasted torpedo roll and spoon on 1 tablespoon black truffle paste. Lay 2 ounces of the sliced truffle cheese from end to end, place 1/4 of the crisped herb roasted turkey on top of the truffle cheese, arugula, spoon 2 tablespoons of the gravy over the roasted turkey. Repeat this to the remaining rolls.
Serve immediately with extra gravy on the side.
* Source: Guy Fieri