From my Martha days, I make a great turkey burger called with full truthfulness, “my favorite turkey burger”. But I needed another alternative and a quick search turned up this recipe from the cult eating mastermind behind Ottolenghi. Don't let the fluidity of the meat fool you – it will firm up in the cooking process. That said grilling these burgers is not an option. It is perfect for kosher friends. The serving sauce calls for sumac. Rest assured it works without it.
I'm including links to the recipe in its original (metrics) and to the blog where I found it.
Eat – B
Seriously most lunch meat from the grocery seems so unappealing. How do they get that turkey breast so large? What else is in there? Why do you feel a Sahara inspired thirst after having a sandwich?
For years I've catered to my little guy's desire for the ordinary sandwich with nitrate nitrite gluten free organic options, but this week I went one step further. It was cheaper, tastier and more readily used for meals other than a sandwich…the home cooked turkey breast.
The boneless version is easier to slice, but keep the skin on-a little extra insurance from over cooking.
Flavor it up the day before: fresh thyme, rosemary, kosher salt, lots of sliced garlic (!). Combine in a zip top bag, and press out all the air.
The next day preheat oven to 375. Let turkey sit out at least 15 minutes so it doesn't cringe when it hits the oven. Mea culpa, I used my convection this time and it's nothing fancy. Most days it works as a microwave. My 2 pounder took about 40 minutes to hit 165 degrees. And yes I used the meat thermometer. Rest 15 minutes for the juices to settle.
Makes great sandwiches, salads, turkey tetrazzini, pot pie etc.
Slice, serve, eat – B