- 1 (2 pound) bone-in turkey breast
- Kosher salt and freshly ground black pepper
- 1 teaspoon dried thyme
- 1/4 cup cider vinegar
- 1/4 cup white wine vinegar
- 1/4 cup heavy cream
- 1 tablespoon poppy seeds
- 8 slices bacon
- 1/2 cup water
- 1 head iceberg lettuce, outer leaves removed, cored, quartered, and shredded
- 4 (6-inch) hero rolls, or 8 thick slices sourdough bread
- 1 avocado, peeled, pitted, quartered, and cut into slices
- 1 green apple, washed, cored, halved, and cut into thin slices
Preheat the oven to 350 degrees F.
Place the turkey breast skin-side up on a roasting tray. Season with salt, pepper, and thyme - you don't need any oil as this is a dry roast method. Roast the turkey until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast, 1 hour. Remove the turkey from the tray and set aside on a plate to rest for 10 to 15 minutes before carving the meat into slices.
In a medium skillet, lay out the bacon strips and add the water. Bring the water to a simmer and allow all of the water to reduce and cook until the bacon strips get crispy. It will make your bacon crispier! Reserve some of the bacon grease in a small bowl. Meanwhile, toss together the dressing and the iceberg lettuce and refrigerate.
Slice the rolls lengthwise and open up. Place the rolls (or bread slices) in a single layer on a baking sheet and place in the center of the oven. Toast on both sides until light brown.
Layer some of the iceberg on 4 bases of the rolls. Top with some layers of turkey. Drizzle with a touch of the bacon grease. Layer a few slices of avocado and apple on each. Top with 2 bacon slices each and another layer of the iceberg. Top with the top halves of the rolls. Cut the sandwiches in half and serve immediately.