Ale-Brined Roasted-Turkey Sandwich with Red-Pepper Pesto

Name: Ale-Brined Roasted-Turkey Sandwich with Red-Pepper Pesto
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons anchovy paste; 340 grams beer (preferably IPA or other pale ale); 3 Tbsps coarse-grain dijon mustard; 118 milliliters fresh basil leaves; 2 cloves garlic; 6 servings Kosher salt and freshly ground pepper; 6 servings Shredded lettuce; 59 milliliters extra-virgin olive oil; 59 milliliters grated parmesan cheese; 59 milliliters pine nuts, toasted; 3 slices provolone cheese; 3 larges red bell peppers; 0 teaspoons red pepper flakes; 177 milliliters jarred Italian marinated vegetables (giardiniera), drained; 454 grams seeded sourdough bread loaf; 1 kilograms skinless bone-in turkey breast, rinsed and patted dry

Ale-Brined Roasted-Turkey Sandwich with Red-Pepper Pesto might be just the main course you are searching for. One serving contains 662 calories, 58g of protein, and 23g of fat. This recipe serves 6. This recipe covers 45% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 2 hours and 40 minutes. Head to the store and pick up kosher salt and pepper, bell peppers, dijon mustard, and a few other things to make it today. To use up the beer you could follow this main course with the Guinness, Whiskey & Irish Cream Cupcakes as a dessert.

Instructions

Watch how to make this recipe.

Combine the beer, mustard and 1 teaspoon each salt and pepper in a 1-gallon resealable plastic bag.

Ingredients you will need

Salt And Pepper

Mustard

Beer

Equipment you will use

Ziploc Bags

Add the turkey, seal the bag and place in a large bowl; refrigerate 45 minutes.

Ingredients you will need

Whole Turkey

Equipment you will use

Bowl

Meanwhile, prepare the pesto: Roast the bell peppers on a grill, directly over the flame of a gas burner or under a preheated broiler, turning with tongs, until blackened. Seal the peppers in a plastic bag and let cool at least 10 minutes. Peel the peppers and discard the stems and seeds (do not rinse).

Ingredients you will need

Bell Pepper

Peppers

Pesto

Seeds

Equipment you will use

Ziploc Bags

Broiler

Grill

Tongs

Pulse the peppers, basil, garlic, parmesan, pine nuts, red pepper flakes, anchovy paste, 1/2 teaspoon salt and 1 teaspoon pepper in a food processor until combined.

Ingredients you will need

Red Pepper Flakes

Anchovy Paste

Pine Nuts

Parmesan

Peppers

Garlic

Pepper

Basil

Salt

Equipment you will use

Food Processor

With the motor running, slowly add the olive oil through the feed tube. Adjust the seasoning if necessary. Refrigerate the pesto if not using immediately.

Ingredients you will need

Olive Oil

Seasoning

Pesto

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Remove the turkey from the brine (do not rinse) and place on a rack in a shallow roasting pan. Roast until a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 1 hour.

Ingredients you will need

Whole Turkey

Brine

Equipment you will use

Roasting Pan

Kitchen Thermometer

Transfer to a cutting board to cool.

Equipment you will use

Cutting Board

Remove the meat from the bone and slice on a diagonal into 1/2-inch-thick pieces. Roughly chop the marinated vegetables and mix with 1/4 cup pesto in a bowl. Slice the bread in half horizontally to make a giant bun. Pull some of the bread out of the inside of the top half to hollow it out.

Ingredients you will need

Vegetable

Bread

Pesto

Bone

Meat

Roll

Equipment you will use

Bowl

Spread pesto on both halves.

Ingredients you will need

Spread

Pesto

Layer the lettuce, provolone, turkey and vegetable-pesto mixture on the bottom half of the bread, then cover with the top half. Wrap tightly with plastic wrap to squeeze the sandwich together. Refrigerate 20 minutes, then slice into pieces.

Ingredients you will need

Provolone