A real turkey sandwich shouldn’t be reserved just for Thanksgiving leftovers. I love to make my roasted bone-in turkey breast. With this recipe you can have delicious turkey without all the trouble and time of cooking a whole one.
You can make the turkey breast reserve the drippings and make a traditional turkey dinner with all the fixings like gravy and mashed potatoes with leftovers for sandwiches or make a breast and have a few delectable turkey sandwiches. Here I share one of my favorite turkey breast sandwiches.
Ingredients:
- 1 approx 3 lb. bone-in turkey breast, skin on
- 2 tbsp ghee or butter
- 1 tbsp Olive Oil
- Salt & Pepper
- Trader Joe’s everyday seasoning
- Fresh rosemary
- Sliced onions
- Sliced sweet potatoes
For sandwich:
- Gluten Free Bread or your choice of bread or a bed of greens/lettuce
- My Paleo Whole30 Homemade Mayonnaise
- Alfalfa Sprouts
- Cranberry Sauce
- Fresh cracked black pepper
Directions:
Remove turkey breast from refrigerator and preheat oven to 425 degrees.
Place some olive oil on bottom of pan layer sliced onions and sweet potatoes on pan.
Set turkey breast on top of vegetables. Carefully pull back skin and rub with ghee or butter. Sprinkle salt, pepper and Trader Joe’s everyday seasoning. Place fresh rosemary leaves on top and pull skin back over to cover.
Rub ghee or butter on top of skin and sprinkle with salt and pepper.
Roast for 10 minutes at 425 degrees. After 10 minutes reduce temperature to 350 degrees.
After 45 minutes, check internal temperature with meat thermometer be sure to go to the thickest part without touching the bone. Internal temperature should be 165 degrees.
Once an internal temperature of 165 degrees is achieved remove the turkey breast from oven and cover with tin foil for another 10 to 15 minutes.
Remove sweet potatoes and onions for a side dish and slice turkey.
For my favorite sandwich toast bread and spread my homemade mayonnaise over bread. Place sliced turkey and then top with sprouts, cranberry and black pepper. To make it paleo place turkey on top of lettuce or greens. Omit cranberry sauce and replace with unsweetened dried cranberries.
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