This is a traditional Thanksgiving leftover sandwich, but you don't need to wait for Thanksgiving. We've included a recipe for a brined turkey, but chicken can be substituted and works well. Also see the Turkey-Chutney as a similar twist on this classic.
- 1 turkey (thawed)
- 1 gallon of water
- 1/2 cup sea salt
- 3/4 cup brown sugar
- 1 lemon
- 1 orange
- 2-3 sprigs fresh rosemary
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp black peppercorns
- 2 tsp juniper berries (crushed)
- 4 cloves of garlic (crushed)
- Pour water into a large pot (> 2 gallons). Pour in all spices and aromatics.
- Whisk until all the sugar and salt has been dissolved into water.
- If turkey is thawed, clean and rinse it.
- Place turkey in the brine and leave for 4-24 hours.
- Preheat oven to 450˚.
- If turkey is not cleaned, clean it now.
- Pour olive oil, salt, and pepper on the turkey and place breast-up in oven-ware.
- Bake 15 minutes per 1lb of turkey (usually about 1-1.5 hours), or until the internal temp. is 165˚.
- Turkey
- Alfalfa Sprouts
- Cranberry Sauce
- Cream Cheese
- Mayonnaise
- Lettuce (optional)
- Spread Mayonnaise on one side of bread
- Spread cream cheese on the other side
- Add a substantial amount of turkey
- On top of the turkey, spoon cranberry sauce
- Add alfalfa sprouts and lettuce
- Devour sandwich