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turkey sandwich


The Turkey Sandwich

It's Sunday afternoon and what you could really go for is a nice turkey sandwich.  Don't run to the deli for the standard, rubberized and tasteless pound of sliced turkey. Pop a fresh turkey breast in the oven, and in less than hour you can have 5 or 6 sandwiches for the price of one.

Here's what you'll need:  a 2-lb or larger turkey breast boned or unboned, olive oil, salt and pepper, mayo, bread, tomatoes, or what-have-you.



Dress the turkey in a light coat of oil, sprinkle with kosher salt, freshly ground pepper, or whatever else you want.



Do whatever you need to do to avoid overcooking.  There's nothing worse than dry and fibrous turkey in a sandwich or out of it.  We use an electronic cooking thermometer.  The recommended internal cooking temperature for roast turkey breast is 165º.  Keep in mind that after removal from the oven it will continue to cook for 7º or 8º so we set it for 155º to 158º and let nature takes its course.



After popping it into the oven prepare the bread or rolls by slicing, then smearing liberally with olive oil and frying to a golden brown.



Achieving the industry standard of "golden brown" by frying fulfills the PFI adage that there is no food that cannot be improved by frying.



When the turkey's done, slice thinly along with some tomato or with whatever else you consider appropriate to a turkey sandwich.



Build the sandwich on the fried sides which tend to be more waterproof and thus keep the moisture in the filling and not oozing through the part you hold.  Spread mayo on both sides, pile on the tomatoes, salt, and then load up the turkey.  And that's that.


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