Donna Chriszt’s Roasted Turkey Reuben

Servings
16

Ingredients

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

Directions


 



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.



 

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