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