lunch · everyday
Dill roast turkey sandwich
Home-brined roast turkey breast, shaved thin and fluffed, on soft bread with lots of dill mayo and dill Havarti.
- Time
- 120min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Dissolve the salt and sugar in 500 ml hot water with the spices, bay, thyme and garlic, then add the rest of the water cold. Brine the turkey for 24 hours in the fridge.
-
2
Heat the oven to 180°C (350°F). Pat the turkey dry, rub with butter and roast until it reaches 68°C (155°F), about 1 hour 15 minutes. Cool completely.
-
3
Slice the turkey as thinly as possible and loosen the slices so they're fluffy.
-
4
Mix the mayo, dill, lemon juice and a pinch of salt.
-
5
Spread the bread generously with dill mayo, add a slice of Havarti and a big loose pile of turkey.
