Few things say fall is here to me like the delicious flavor of roast turkey. While many think of roasting a turkey as only a routine done on Thanksgiving, I think of roasting a turkey as an easy weeknight dish that can be turned into delicious packed sandwiches for my kid’s lunchboxes and a lifesaver for busy weeknights when I don’t feel like cooking.
When I worked in Massachusetts, there was a tiny little shack of a restaurant that was situated just across the street from our complex where I worked. People would line up for miles and miles around this little hut and after eating one sandwich from there, I was able to see what the fuss was all about.
The owner would get up at 3 in the morning to begin the process of roasting turkeys for her customers. The turkeys were transformed into turkey sandwiches that were served smeared with a delicious cranberry spread. The other turkeys were made into turkey salad sandwiches and delicious turkey-filled soups. It smelled like Thanksgiving every day there and, I can tell you, there is just nothing more distracting than a smell like that when you are trying to accomplish the day’s work.
This is my little replica of a roasted turkey sandwich that I have been missing since we moved away. We vary our toppings depending on what is in the fridge. These can be served with fresh veggies and cheese, served open-faced with a little gravy on top, or smeared with a little cranberry spread (should you be feeling festive).
The best part is that these are just as easy as roasting a chicken, especially since I love to buy the boneless turkeys at grocery local store (I buy the Kirkwood Boneless Turkey Breast at Aldi, $7.99 for 3 pounds). To keep the turkey moist, I add a cup of chicken broth to cover it.
I guarantee that once you try this meat for your sandwiches, you will never want to go back to the processed deli meat.
And who doesn’t want to enjoy a little taste of Thanksgiving on an otherwise ordinary day?
Weeknight Roast Turkey Sandwiches
1- 3 pound boneless, white turkey breast (thawed)
2 cups chicken broth (low sodium)
Salt & Pepper
Extra-Virgin Olive Oil
Preheat your oven to 350 degrees. Drizzle the skin of the turkey with olive oil and sprinkle salt, pepper, and poultry seasoning generously on the top of the turkey breast. Pour 1 cup of the chicken broth in the bottom of a roasting pan to keep the bird moist. Roast the turkey at 350 degrees for 90 minutes. Allow the bird to roast uncovered until the skin is crisp & golden. Cover with a foil tent after it has reached the desired color.
Allow the turkey to rest fifteen minutes after cooking before cutting.
Note: To store the meat, pour the other half of the can (one cup) of chicken broth in a container to cover the turkey meat and keep it moist.