Donna Chriszt’s Roasted Turkey Reuben



2 tbsp fresh thyme, stemmed

1 tbsp garlic, roasted

1/2 c canola oil

3/4 tsp salt

1 tsp pepper

2 carrots, rough chop

1 large onion, rough chop

2 Stalks celery, rough chop


1 c water

1 tbsp caraway seeds

2 tbsp canola oil

2 c white cabbage, thinly sliced

3 Granny Smith apples, peeled and grated

3 firm pears, peeled and grated

1/4 c clover honey

1/4 c cider vinegar

1/2 c water

1 small onion, rough chop

1/4 c capers, drained

2 Stalks celery, rough chop

1 tbsp fresh tarragon, stemmed

2 c prepared mayonnaise

1 c ketchup

Unsalted butter As Needed

32 Slices hearty rye bread

32 Slices plain Havarti cheese

6 lbs sweet potato fries, cooked

16 dill pickles




Combine thyme, garlic, 1/2 cup oil, salt and pepper in a small mixing bowl.

Place the carrots, large onion and celery in a roasting pan.

Place the turkey breast on top of the vegetables. Add 1 cup water. Rub the turkey breast with the thyme mixture.

Roast uncovered in a preheated 325 degree F oven for 45-60 minutes or until cooked to an internal temperature of 165 degrees F. Remove from the oven and allow to rest. Discard the rough cut vegetables.


In a heated saute pan, toast the caraway seeds.

Add the 2 tablespoons oil. Add the cabbage and saute until slightly soft. Add the apples and pears and cook until tender.

Stir in the honey, vinegar, and 1/2 cup water. Cook until the liquid is reduced to a syrupy consistency.


In a food processor, fitted with a metal blade, process the small onion, capers, celery, and tarragon. Blend until fine.

Add the mayonnaise and ketchup. Blend until well combined.


Slice or shave the turkey breast. Portion into 3 ounce packages and refrigerate.

Butter 2 slices of hearty bread. Place each bread slice, buttered side down, in a skillet over low heat. Add 2 slices of Havarti cheese, 3 ounces of turkey breast, and 1/3 cup of the apple-pear slaw.

When the cheese begins to melt, place the skillet under the broiler to heat the turkey and slaw.

Serve the turkey reuben with 6 ounces sweet potato fries and 2 ounces remoulade sauce. Garnish with 1 pickle. If desired, nap the plate rim with roasted pepper oil.


Nutrition Facts

839 Total Calories

54 g Total Fat

57 % Daily Total Fat

142 g Cholesterol

1624 mg Sodium

51 g Total Carbohydrates

39 g Protein