I love turkey sandwiches and these days the price of sliced from the deli is sending me home with a turkey breast to bake my own. I use a simple recipe with just a little seasoning and aromatics in a sealed pot to keep the turkey tender and moist.
Select a bone-in turkey breast that will fit in your Dutch oven with about an inch of space around the bird and sides/lid. Choose a heavy pot – I went with cast iron and a bird of 6 lbs. I did butterfly it by cracking the breastbone in order to get it to lay flat to fit.
I usually divide the sliced turkey into portions that will last me for a week of sandwiches and freeze most of the packages. This cook gave me at least 3 pint freezer bags full of slices, a smaller bag to eat from now and a 2 cup bag of shredded turkey for casseroles.
I make my sandwiches on white bread with mayo, a little salt and a sprinkle of celery seeds. Simply delicious!
Oven Baked Turkey for Sandwiches
1 5-7 lb bone in turkey breast
1 large onion
1 large lemon
Adjust oven rack to lowest position and heat oven to 250 degrees. Rinse turkey and pat dry with paper towels. Season all over with salt and pepper.
Slice the onion and place in the bottom of the pot to give the turkey a platform to rest upon. Halve the lemon and place in the cavity. Put the turkey into the pot. Fit a large piece of aluminum foil over pot, pressing to seal, then cover tightly with lid. Transfer pot to oven and cook until turkey registers 160 degrees, about 2 ½ hours for a 6lb turkey.
Remove pot from oven and transfer turkey to carving board. Cover loosely with foil and let rest for at least 30 minutes to cool enough to handle. Pull off and discard the skin and slice the breast meat for sandwiches. Pick any remaining meat from the bones and use for things like turkey tetrazzini.
I wanted to make Chicken Shawarma sandwiches but, first, I had to roast the chicken. I made a kicked up spice mixture for the marinade with cumin, paprika, turmeric, garlic and then added Aleppo peppers for an almost fruity heat. The flavor profile owes a lot to the mom of a Lebanese friend of mine who used to feed us when I lived in Oakland, California.
After roasting the chicken, we made a meal of it. I set it over a bed of rice pilaf and served it with the onions that I used to elevate the chicken during cooking. The meat was juicy and had a lovely flavor from the overnight marinade. The onion was tender and melt in your mouth good.
After we ate our fill, Mom and I picked the leftover chicken and tossed it in the pan juices before putting it in the fridge overnight with the leftover onion. I then made a delicious Greek yogurt sauce. For lunch the next day, we enjoyed Chicken Shawarma on pita with chopped tomatoes, rewarmed hunks of the roasted chicken and onion, topped with healthy dollops of the tzatziki sauce.
Just fold and enjoy. So very delicious with an awesome mix of textures and flavors with the spiced chicken and garliky, cucumber yogurt sauce. The best of street food and you didn’t have to leave home for it.
Levantine Roast Chicken
1 – 5lb whole chicken
2 lemons, juiced
½ cup olive oil
4 cloves garlic, minced
1 teaspoon kosher salt
2 teaspoons black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
½ teaspoon Aleppo pepper (can substitute red pepper flakes)
2 large white onions
Use kitchen shears to cut the backbone off the chicken and then slice into the breastbone and crack the bird open. Remove the breast bone and cartilage. Place chicken in a zip top bag. The backbone and breast bone can be reserved in the freezer until ready to make stock.
Combine lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric and Aleppo pepper together and stir well. Pour over chicken and seal bag. Massage to coat the chicken and place in the fridge for at least 12 hours or overnight.
Preheat the oven to 400 degrees with a large cast iron skillet in the oven. Carefully remove the skillet and place the onions (each cut horizontally into three thick rounds) on the bottom of the pan and set the chicken on top. Pour over the marinade.
Roast for about an hour or until the meat registers 165 on a meat thermometer. For the last 15 minutes, cover the top with aluminum foil if the wings or skin is getting too dark.
Remove from oven and serve over rice pilaf with each person getting a large round of onion and a ladle or two of sauce.
Here is my quick and easy tzatziki recipe:
1 cucumber, peeled and seeded
1 cup Greek yogurt (I use FAGE Total Plain)
4 cloves garlic minced
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon oilive oil
Grate cucumber into a clean dish towel and squeeze out the moisture. Place the cucumber in a bowl with all the other ingredients and mix well. Taste for seasoning.
I recommend you make 24 hours in advance so that the flavors really come together.