- Level: Easy
- Total: 16 hr
- Prep: 25 min
- Inactive: 14 hr
- Cook: 1 hr 35 min
- Yield: 3 to 4 sandwiches
- Level: Easy
- Total: 16 hr
- Prep: 25 min
- Inactive: 14 hr
- Cook: 1 hr 35 min
- Yield: 3 to 4 sandwiches
Ingredients
Miss Dixie's Remoulade:
Buttermilk-Brined Turkey Breast:
Directions
- Preheat the oven to a low broil. Butter the bread and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from the oven.
- Spread Miss Dixie's Remoulade on both sides of the bread. Layer on the turkey, tomatoes, pepperoncini and romaine. Top with other half of bread and serve immediately.
Miss Dixie's Remoulade:
- In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use.
Buttermilk-Brined Turkey Breast:
Yield:
1 (2 1/2 to 3-pound) bone-in turkey breast.
- Combine all the ingredients together in a large re-sealable plastic bag. Place in a bowl, to catch any leaks, and refrigerate 12 to 24 hours.
- Preheat the oven to 325 degrees F.
- Remove the turkey breast from the brine, drain well and pat dry with paper towels.
- Place the turkey breast, skin-side up, on a baking sheet fitted with a wire rack. Place in the oven and cook for 1 hour 15 minutes. Turn the oven up to 400 degrees F and cook for an additional 10 to 15 minutes, or until the internal temperature is 160 degrees F and the skin is nicely browned. Remove from the oven, cover with aluminum foil and let rest for 10 minutes.
- Meanwhile, preheat the grill to medium heat and oil the grates generously with vegetable oil.
- Once the turkey has rested, cut the meat off the bone and carve into 3/8-inch thick slices. Place the slices on the grill and cook 1 to 2 minutes on each side, just until grill marks develop. Remove from the grill.
