Recipes
Sep 9, 2009

Recipe: Roasted turkey with avocado and bacon

By: Tom Colicchio and Sisha Ortuzar

Recipe: Roasted turkey with avocado and bacon Author: Style At Home

Recipes
Sep 9, 2009

Recipe: Roasted turkey with avocado and bacon

By: Tom Colicchio and Sisha Ortuzar

This recipe is one of our biggest sellers but, interestingly, each customer cites a different reason the sandwich is special. One says that she could eat the onion marmalade with a spoon for breakfast daily. Others can’t say enough about the bacon. Tom applauds Sisha’s decision to cut the turkey thicker, thus showcasing its moistness. This is an ensemble piece, with no clear headliner. While we use ciabatta, this sandwich would work as well on country bread, too.

Ingredients

  • 6 fresh sage leaves
  • 1 (3- to 4-pound) boneless turkey breast
  • 2 tablespoons unsalted butter, softened
  • Kosher salt and freshly ground
  • black pepper
  • 12 slices bacon
  • 4 ciabatta rolls
  • 1/2 cup Balsamic Onion Marmalade
  • 1 ripe avocado, halved, pitted, peeled, and sliced
  • 4 tablespoons Mayonnaise


Directions
1
Preheat the oven to 350°F.

2 Slide the sage leaves under the skin of the turkey breast and place the turkey on a sheet pan. Rub the skin with the butter and season generously with salt and pepper. Roast the turkey for 1 to 1½ hours, until it reaches an internal temperature of 165°F. Baste the meat with its juices throughout. (Keep in mind that the meat will continue to cook even after it’s removed from the oven, so be careful not to cook it too long.) Allow the meat to rest before slicing, or cool completely.

3 In a heavy skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain.

4 Slice the ciabatta rolls in half. Place the turkey slices on the bottom halves and top with the marmalade. Place the bottom and top halves of the rolls in the 350°F oven and remove once the marmalade is heated through and the bread is toasted. Top the marmalade with the bacon, followed by the avocado. Evenly spread the mayonnaise on the top halves of the rolls. Close the sandwiches, cut into halves, and serve.

Serves 4




wichcraft.jpgExcerpted from 'wichcraft by Tom Colicchio and Sisha Ortuzar © 2009 by Tom Colicchio and Sisha Ortuzar. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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Recipe: Roasted turkey with avocado and bacon