© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 tsp black peppercorns, coarsely ground
1 tsp pink peppercorns, coarsely ground
1 tsp white peppercorns, coarsely ground
1 Pinch of red-chili flakes
3 tbsp extra-virgin olive oil
2 lbs PULLED or COOKED DARK TURKEY, skin and bones removed
1 oz sherry vinegar
8 foccacia squares, split
2 c good quality mayonnaise
Fresh arugula leaves, washed, drained and chilled As needed
Pickled peppers or olives As needed
In a bowl, combine all of the ground peppers and chili flakes with olive oil. Cover and marinate in a warm place overnight.
Finely chop cooked turkey and mix in sherry vinegar.
Pour pepper oil over chopped turkey and mix. Cover and marinate in the refrigerator for about one hour.
To assemble sandwiches: Combine about half the mayonnaise with the turkey and season to taste.
To order: Spread split foccacia squares with remaining mayonnaise. Layer bottom half of foccacia squares with chilled arugula.
Evenly divide portions of turkey salad and add atop arugula. Cover with foccacia top.
Slice diagonally and serve with pickled peppers or olives.