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Roasted Turkey Reuben
Food Management Staff
September 1, 2004
2 Min Read
FM Staff
Yield: 16 servings
FOR THE HERB ROASTED TURKEY:
2 Tbsps. fresh thyme, stemmed
1 Tbsp. garlic, roasted
1 /2 cup canola oil
1 tsp. salt
1 tsp. pepper
2 each carrots, roughly chopped
1 large onion, roughly chopped
2 stalks celery, roughly chopped
3 lbs. boneless turkey breast
1 cup water
FOR THE APPLE-PEAR SLAW:
1 Tbsp. caraway seeds
2 Tbsps. canola oil
2 cups white cabbage, thinly sliced
3 each Granny Smith apples, peeled and grated
3 each firm pears, peeled and grated
1 /4 cup clover honey
1 /4 cup cider vinegar
1 /2 cup water
FOR THE REMOULADE SAUCE:
1 small onion, roughly chopped
1 cup capers, drained
2 stalks celery, roughly chopped
1 Tbsp. fresh tarragon, stemmed
2 cups mayonnaise
1 cup ketchup
FOR SERVICE:
as needed butter
32 slices hearty bread (e.g., rye)
32 slices Havarti cheese
6 lbs. sweet potato fries, cooked
16 each dill pickles
FOR THE HERB ROASTED TURKEY: Combine thyme, garlic, 1 /2 cup oil,salt and pepper in a small mixing bowl. Place the carrots, onion and celery in a roasting pan and place the turkey breast on top of the vegetables. Add 1 cup water. Rub turkey with thyme mixture and roast uncovered at 325ºF for 45 to 60 minutes or until internal temperature reaches 170ºF. Remove from oven and allow to rest. Dis-card rough-cut vegetables.
FOR THE APPLE-PEAR SLAW: In a heated sauté pan, toast the caraway seeds. Add 2 Tbsps. oil and cabbage and sauté until slightly soft. Add apples and pears and cook until tender. Stir in honey, vinegar and 1 /2 cup water. Cook until the liquid is reduced to a syrupy consistency.
FOR THE REMOULADE SAUCE: In a food processor, process the small onion, capers, celery and tarragon. Blend until fine. Add mayonnaise and ketchup. Blend until well-combined.
TO SERVE: Slice or shave the turkey breast. Portion into 3-oz. packages and refrigerate until ready to use. Butter 2 slices of hearty bread. Place each bread slice, buttered side down, in a skillet over low heat. Add 2 slices of Havarti cheese, 3 ozs. turkey and 1 /3 cup of apple-pear slaw. When cheese begins to melt, place the skillet under the broiler to heat the turkey and slaw. Serve with 6 ozs. sweet potato fries and 2 ozs. remoulade sauce. Garnish with 1 pickle.
Recipe and photo from National Turkey Federation.
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