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
3 lbs BONELESS TURKEY BREAST
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
HERB ROASTED TURKEY
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.
APPLE-PEAR SLAW
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.
REMOULADE SAUCE
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.
SERVICE and PLATING
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.
839 Total Calories
54 g Total Fat
57 % Daily Total Fat
142 g Cholesterol
1624 mg Sodium
51 g Total Carbohydrates
39 g Protein