I know it’s practically considered heresy, but I firmly believe there’s only one good use for turkey.
And it’s the sandwich made from Thanksgiving leftovers; eaten very late, whilst in your pajamas. And to make it right, it has to be on marshmallow-textured white bread, like Wonder bread or Sunbeam.
Coincidentally, this is the only acceptable use for this type of bread.
Historically, Petey and I have eaten at a relative’s home. Under these circumstances, I would finagle a turkey doggy bag from the host. We would swing by a convenience store on the way home for the necessary loaf of bread. And later, we’d have our traditional midnight treat.
But for the past few years, we’ve stayed home, so there was no host to finagle.We didn’t have to miss our traditional treat, though. Lowes Foods has roasted turkey breast at their deli. I’d get 6 or 7 very thick slices, and make sandwiches that were a perfect post-Thanksgiving facsimile.
Last weekend I went in for the turkey. All they had was a couple of sad bits and pieces left. The very nice young lady behind the counter told me to come back tomorrow, because they might have more. I was bummed, but out of luck.
Or so I thought.
Back in the meat department I found some bone-in turkey breasts. I chose one as an alternative to the off chance of finding some in the deli in the next day or so. On the way out, I picked up some fresh thyme.
Herb and bacon turkey breast
1 bone-in turkey breast (approximately 1 pound)
4 tablespoons softened butter
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped very finely
¼ teaspoon kosher salt
Pinch of freshly cracked pepper
4 or 5 slices bacon
4 red skinned potatoes, sliced in half along the longest side
½ cup white wine
2 teaspoons of olive oil
Preheat oven to 325. Place potatoes, cut side down in a heavy 8 inch square baking dish. Drizzle olive oil onto them and season.
Mix butter with herbs, salt, and pepper.
You may want to do the next bit wearing gloves. Carefully loosen the skin from the chicken. Massage the herb butter under the skin, and on the meat not covered by skin.
Lay strips of bacon across the top; covering as much of the turkey as possible.
Insert a probe thermometer into the thickest part of the meat, making sure it’s not touching bone. Set it to 165.
Pour the wine into the bottom of the baking dish and set breast on top of the potatoes.
Bake at 325 until the internal temp reaches 150. Turn the oven to low broiler, and continue cooking until it reaches your target temp of 165 (And make sure it makes it all the way to 165. Undercooked poultry can kill—no fooling).Let it rest for 10 minutes or so and then carve and serve, along with the roasted potatoes. The liquid in the baking dish can be poured into a small pot and cooked over medium-high heat until it reduces to sauce-like consistency. Spoon it over the meat and potatoes.
The bacon serves a few purposes. First, it continuously bastes the turkey while cooking, keeping it moist. Second, the rendered bacon adds flavor and crispyness to the finished breast.
And third, it’s bacon. It’s a universal truth that anytime and anyplace is the right time and place for bacon.
All hail our porcine overlord. We acknowledge and welcome your bacon-y dominion over us puny mortals.Thanks for your time.