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Roasted Turkey Reuben




Source of Recipe


Chef Donna Chriszt of Jeso in Cleveland,


Recipe Introduction


Herb Roasted Turkey, Apple-Pear Slaw, Remoulade Sauce



Herb Roasted Turkey


2 tablespoons fresh thyme, stemmed
1 tablespoon garlic, roasted
1/2 cup canola oil
1 teaspoon salt
1 teaspoon pepper
2 carrots, rough chop
1 large onion, rough chop
2 stalks celery, rough chop
3 pounds boneless turkey breast
1 cup water

Preparation:

Combine thyme, garlic, 1/2 cup oil, salt and pepper in a small
mixing bowl.

Place the carrots, large onion and celery in a roasting pan.

Place the turkey breast on top of the vegetables. Add 1 cup water.
Rub the turkey breast with the thyme mixture.

Roast uncovered in a preheated 325 degree F oven for 45-60 minutes
or until cooked to an internal temperature of 170 degrees F. Remove
from the oven and allow to rest. Discard the rough cut vegetables.

Makes 16 servings

Apple-Pear Slaw

1 tablespoon caraway seeds
2 tablespoons canola oil
2 cups white cabbage, thinly sliced
3 Granny Smith apples, peeled and grated
3 firm pears, peeled and grated
1/4 cup clover honey
1/4 cup cider vinegar
1/2 cup water



In a heated sauté pan, toast the caraway seeds.

Add the 2 tablespoons oil. Add the cabbage and sauté until slightly
soft. Add the apples and pears and cook until tender.

Stir in the honey, vinegar, and 1/2 cup water. Cook until the liquid
is reduced to a syrupy consistency.

Remoulade Sauce


1 small onion, rough chop
1 cup capers, drained
2 stalks celery, rough chop
1 tablespoon fresh tarragon, stemmed
2 cups prepared mayonnaise
1 cup ketchup



In a food processor, fitted with a metal blade, process the small
onion, capers, celery and tarragon. Blend until fine.

Add the mayonnaise and ketchup. Blend until well combined.

Service and Plating


as needed butter
32 slices hearty rye bread
32 slices plain havarti cheese
6 pounds sweet potato fries, cooked
16 dill pickles



Slice or shave the turkey breast. Portion into 3 ounce packages and
refrigerate.

Butter 2 slices of hearty bread. Place each bread slice, buttered
side down, in a skillet over low heat. Add 2 slices of Havarti
cheese, 3 ounces of turkey breast and 1/3 cup of the apple-pear slaw.

When the cheese begins to melt, place the skillet under the broiler
to heat the turkey and slaw.

Serve the turkey reuben with 6 ounces sweet potato fries and 2
ounces remoulade sauce. Garnish with 1 pickle. If desired, nap the
plate rim with roasted pepper oil.