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Make the ultimate turkey sandwich

Nothing beats a great, home-made turkey sandwich. With all the right fixin’s, like the fantastic garden tomatoes, fresh lettuce (and optional local bacon) this is the ultimate summer supper. We’ve also included a recipe for a homemade Herb Mayonnaise to try on the sandwich as well.  This mayonnaise will keep for about five days in the refrigerator. Brining the turkey breast first in a salt and maple syrup solution makes the final product extremely moist and flavourful. Makes lots of leftovers for lunches during the week.

Combine all of the brine ingredients in a large pot and bring to a simmer, stirring to dissolve salt and syrup. Remove from heat and allow to cool to room temperature, then refrigerate until chilled (option: use 1/2 the amount of water and cool quicker by removing from heat and adding 2 L of ice cubes);

Place brine in a large container that will fit the turkey breast.  Cover the turkey breast with the chilled brine.

The brine must cover the meat entirely;

Cover and refrigerate for 4 hours, up to 12 hours;

Maple-Brined Roasted Turkey Breast
Brine:

  • 8 cups of water
  • 1/2 cup of kosher salt (you can buy Diamond Crystal kosher salt, $4.99 for a large box at Vincenzo’s)
  • 1/2 cup maple syrup
  • Turkey:
  • 1-2 lb boneless turkey breast
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp freshly ground black pepper
  • 4 tbsp maple syrup
  • 2 tbsp fresh thyme, chopped

After brining, allow 1 hour, or up to a day, for the turkey to be out of the salt solution so that it can rest to allow the salt remaining in the flesh to distribute itself evenly.  Remember, brining acts as a preservative as well, so your meat or poultry will have a much longer shelf life;

To roast: pre-heat oven to 350°F;

Mix together oil, pepper, maple syrup and thyme and rub all over turkey breast;

Place breast in a roasting pan fitted with a rack and roast until the internal temperature of the turkey reaches 180°F, about 1 hour;

Remove and let turkey rest at least 20 minutes before slicing.

For the ultimate sandwich, toast some fresh sourdough bread, and then spread each side with a little mayo.  Place some local aged cheddar on the first slice, then top with a few slices of the maple turkey breast, and then some sliced Elmira tomatoes, a little lettuce and then top with the other slice of bread.

In a bowl place egg yolk, mustard and garlic;

Slowly whisk in canola oil, beginning with just a few drops at a time;

Whisk in lemon juice, vinegar and herbs; season to taste with salt and pepper.

Herb Mayonnaise

  • 1 egg yolk
  • 1 tbsp whole grain mustard
  • 1 clove garlic, minced
  • 1/2 cup canola oil
  • Juice of 1/2 a lemon
  • 1 tbsp red wine vinegar
  • 1/2 cup chopped mixed herbs such as parsley, thyme, basil, tarragon
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