Servings: 
16
Preparation Method: 
Griddle
Roast
Product Type: 
Boneless Breast

Nutrition Facts

  • 839 Total Calories
  • 54 g Total Fat
  • 57 % Daily Total Fat
  • 142 g Cholesterol
  • 1624 mg Sodium
  • 51 g Total Carbohydrates
  • 39 g Protein

Donna Chriszt's Roasted Turkey Reuben

2 Tablespoons:
fresh thyme, stemmed
1 Tablespoon:
garlic, roasted
1/2 Cup:
canola oil
3/4 Teaspoon:
salt
1 Teaspoon:
pepper
2:
carrots, rough chop
1:
large onion, rough chop
2 Stalks:
celery, rough chop
3 Pounds:
BONELESS TURKEY BREAST
1 Cup:
water
1 Tablespoon:
caraway seeds
2 Tablespoons:
canola oil
2 Cups:
white cabbage, thinly sliced
3:
Granny Smith apples, peeled and grated
3:
firm pears, peeled and grated
1/4 Cup:
clover honey
1/4 Cup:
cider vinegar
1/2 Cup:
water
1:
small onion, rough chop
1/4 Cup:
capers, drained
2 Stalks:
celery, rough chop
1 Tablespoon:
fresh tarragon, stemmed
2 Cups:
prepared mayonnaise
1 Cup:
ketchup
As Needed:
unsalted butter
32 Slices:
hearty rye bread
32 Slices:
plain Havarti cheese
6 Pounds:
sweet potato fries, cooked
16:
dill pickles
 
HERB ROASTED TURKEY

Combine thyme, garlic, 1/2 cup oil, salt and pepper in a small mixing bowl.

Place the carrots, large onion and celery in a roasting pan.

Place the turkey breast on top of the vegetables. Add 1 cup water. Rub the turkey breast with the thyme mixture.

Roast uncovered in a preheated 325 degree F oven for 45-60 minutes or until cooked to an internal temperature of 165 degrees F. Remove from the oven and allow to rest. Discard the rough cut vegetables.

APPLE-PEAR SLAW

In a heated saute pan, toast the caraway seeds.

Add the 2 tablespoons oil. Add the cabbage and saute until slightly soft. Add the apples and pears and cook until tender.

Stir in the honey, vinegar, and 1/2 cup water. Cook until the liquid is reduced to a syrupy consistency.

REMOULADE SAUCE

In a food processor, fitted with a metal blade, process the small onion, capers, celery, and tarragon. Blend until fine.

Add the mayonnaise and ketchup. Blend until well combined.

SERVICE and PLATING

Slice or shave the turkey breast. Portion into 3 ounce packages and refrigerate.

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 ounces of turkey breast, and 1/3 cup of the apple-pear slaw.

When the cheese begins to melt, place the skillet under the broiler to heat the turkey and slaw.

Serve the turkey reuben with 6 ounces sweet potato fries and 2 ounces remoulade sauce. Garnish with 1 pickle. If desired, nap the plate rim with roasted pepper oil.