Ale Brined Roasted Turkey Sandwich

Name: Ale Brined Roasted Turkey Sandwich
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp agave nectar; 0 teaspoons anchovy paste; 118 milliliters loosely packed basil leaves; 340 grams beer (recommended: Pale ale or IPA style); 1 kilograms bone in turkey breast; 237 milliliters buttermilk; 946 milliliters canola oil; 118 milliliters all-purpose flour; 2 cloves garlic; 118 milliliters hot sauce (recommended: Sriracha); 158 milliliters ketchup; 1 teaspoons kosher salt; 1 teaspoon kosher salt; 177 milliliters Italian giardiniera marinated veggies (jarred); 59 milliliters olive oil; 473 milliliters panko bread crumbs; 59 milliliters grated Parmesan; 1 teaspoon freshly cracked black pepper; 59 milliliters toasted pine nuts; 3 slices provolone cheese, cut in half; 3 larges red bell peppers; 0 teaspoons red pepper flakes; 4 Tbsps Roasted Red Bell Pepper Pesto, plus more as desired, recipe follows; 1 teaspoon sea salt; 1 loaf (24-inch) seeded sourdough; 3 Tbsps stone-ground Dijon mustard; 2 larges sweet onions, such as Vidalia, Walla Walla or Maui, peeled and cut into 3/8-inch thick rings, discarding cores; 1 teaspoon water

You can never have too many main course recipes, so give Ale Brined Roasted Turkey Sandwich a try. One serving contains 1478 calories, 90g of protein, and 60g of fat. This recipe serves 4. A mixture of freshly cracked pepper, stone-ground dijon mustard, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes around 2 hours and 50 minutes.

Instructions

Watch how to make this recipe.

Rinse the turkey breast under cool water and pat dry. In a 1-gallon resealable plastic bag, add the beer, mustard, agave, salt and pepper. Stir well to combine, then add the turkey breast, making sure it is fully coated with the marinade.

Ingredients you will need

Salt And Pepper

Turkey Breast

Marinade

Mustard

Agave

Water

Beer

Equipment you will use

Ziploc Bags

Put the bag into a bowl to avoid any leakage and refrigerate for 45 minutes. Do not marinate it longer than 45 minutes or the breast will become overly salty. While the turkey is brining, prepare the Red Bell Pepper Pesto.

Ingredients you will need

Red Pepper

Whole Turkey

Pesto

Equipment you will use

Bowl

Preheat an oven to 375 degrees F.

Equipment you will use

Oven

Drain the turkey brine and put the breast on a rack in a shallow roasting pan (Chef's Note: Do not rinse turkey). Roast until the internal temperature reaches 165 degrees F, on an instant-read thermometer, inserted in the thickest part of the breast, about 1 hour.

Ingredients you will need

Whole Turkey

Brine

Equipment you will use

Roasting Pan

Kitchen Thermometer

Remove the turkey from the oven and allow it to cool. This entire process can be done ahead of time. Refrigerate the meat until you are ready to assemble the sandwich.

Ingredients you will need

Whole Turkey

Meat

Equipment you will use

Oven

After the turkey has cooled, remove all of the meat from the bone and slice it diagonally into 1/2-inch thick portions. Roughly chop 3/4 cup of the giardiniera vegetables and add them to a small bowl.

Ingredients you will need

Vegetable

Whole Turkey

Bone

Meat

Equipment you will use

Bowl

Add 4 tablespoons of the Red Bell Pepper Pesto and toss to combine. Slice the bread, and lightly spread the pieces with some of the leftover pesto. Begin layering your sandwich with the provolone on the bottom, then the sliced turkey and the giardiniera mixture. Top everything with the Rojo Rings, cover with another slice of bread and then serve.

Ingredients you will need

Red Pepper

Sliced Turkey

Provolone

Spread

Bread

Pesto

Set a grill to high heat. Grill the red bell peppers until the skins have blackened.

Ingredients you will need

Red Pepper

Equipment you will use

Grill

Remove them from the heat and put them in a small bowl. Cover the bowl and let them steam. Cool them from 10 minutes to 1 hour, then carefully remove the skin and seeds. Do not rinse them with water.

Ingredients you will need

Seeds

Water

Equipment you will use

Bowl

Add the roasted peeled peppers, basil, garlic, cheese, nuts, red pepper flakes, anchovy paste, salt and pepper to a food processor. Pulse until fully combined. Gradually add in the olive oil while the processor is running and adjust seasonings, if necessary. Refrigerate the pesto until ready to use.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Anchovy Paste

Seasoning

Olive Oil

Peppers

Cheese

Garlic

Basil

Pesto

Nuts

Equipment you will use

Food Processor

In a heavy bottom skillet or deep-fryer, heat the oil to 370 degrees F.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Combine the hot sauce, ketchup and water in a shallow bowl until incorporated. In 4 separate, shallow bowls or pie pans, separate the buttermilk, flour and panko and put all the bowls in this work order: buttermilk, flour, hot sauce mixture, panko bread crumbs.

Ingredients you will need

Panko

Buttermilk

Hot Sauce

Ketchup

All Purpose Flour

Water

Equipment you will use

Bowl

Dip the onion rings into the buttermilk, then in the flour, then into the hot sauce mixture and finish them with the panko.

Ingredients you will need

Buttermilk

Hot Sauce

All Purpose Flour

Onion

Panko

Dip

Submerge the rings in batches and deep-fry until bright red and starting to brown, about 2 to 3 minutes, turning as needed. Once fried, remove them from the oil to a plate lined with a paper towel and sprinkle with sea salt.

Ingredients you will need

Sea Salt