Winchester Turkey Sandwich
- ¾ cup kosher salt, plus extra for seasoning
- ½ cup sugar
- ¼ cup brown sugar
- 1 head roasted garlic
- 3 bay leaves
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 sprigs sage
- 1 tablespoons black peppercorns
- Rind of 2 lemons
- 2 large turkey breasts
- Ciabatta rolls
- Tomato jam, recipe follows
- Aioli, your recipe
- Lettuce, tomato, avocado, arugula
- Olive oil, as needed
- Lemon juice, as needed
Combine salt, sugars, garlic, herbs, peppercorns and lemon rind in 4 quarts water. Bring to a boil; cool and pour over turkey. Brine 6 to 8 hours; rinse.
Roast turkey in preheated 375 F oven until internal temperature reaches 160 F; tent, rest, slice.
To compile sandwich, layer ciabatta rolls with sliced turkey, tomato jam, aioli, lettuce, tomato, avocado and arugula dressed with olive oil, lemon juice and salt.
To make tomato jam, slowly caramelize 4 cups sliced onions in heavy bottom pan.
Add 4 quarts canned tomato, ½ cup sugar, ½ cup brown sugar and ½ cup cider vinegar. Cook down by one-third.
Chef Greg Bastien; The Winchester; Chicago