Best Turkey Ever

I get it... you don't want to hear another word about turkey right now, but . . . If you want the most moist turkey you ever roasted you should try this method. The secret? No, it's not brining. It's a roasting bag - a Reynold's Oven Bag - turkey size. Ok - the photo gave it away. The white meat comes out so moist and tender. The bird is so tender when done it is falling apart. You can literally pull the leg right off the bird. The turkey cooks in less time as well. A 14 pound turkey cooks to perfection in about 2 and a quarter hours. (Always use a meat thermometer to be sure it is done as well as prevent overcooking.) Another great plus is the bag preserves all of the juices that come out of the turkey so you have a ton of broth to make delicious gravy. I got 5 cups of broth from a 14 pound turkey! That's makes a lot of gravy. I add some celery, carrots and onions to the bag to flavor the juices.

Now, one minor drawback is the skin doesn't get super crispy, BUT you can remove the bag when it is done, pour off the juices and put the bird back in the oven and let the broiler do its thing for a few minutes.

The meat is falling off the bone.

I cook my turkey the day before Thanksgiving. That way I have time to let the juices separate - the fat from the broth. Just refrigerate it and that will do it. Then just skim off the fat, BUT save it - that's how you make a good gravy. After the turkey cools down I slice it up, put it in a container and refrigerate it. Then I take the carcass, put it in a large covered pot, cover it with water and stew the skin and bones for 3 hours to make even more rich turkey broth which I use for the bread dressing. On Thanksgiving day I pour a little of the broth over the turkey and warm it in the oven in a covered pan. This keeps it moist as it reheats.

Cooking the bird the day before leaves the oven free for other things on Thanksgiving day, but most importantly, it allows me time to make a great gravy and get all the broth I can for my dressing. And it makes for a lot less stress on Thanksgiving. If you aren't concerned about presenting a whole turkey on the table and carving it up in front of guests I recommend cooking it the day before in a REynolds Oven Bag.

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Club Sandwich

Who doesn’t love a BLT? My guess would be people who don’t like tomatoes. But for the rest of us a jacked-up BLT with turkey is a great sandwich. I make a club sandwich at least once a week in the summer with my home-grown tomatoes. To me, that’s one of the pleasures of summer.

The classic double-decker Club uses 3 slices of bread, but I forgo the extra carbs and make it with just 2 slices. It’s also easier to eat – you don’t have to unhinge your jaw to take a bite! There are variations on what goes into a club so those options are given here.

Before we get to the recipe let’s talk turkey about the turkey which is all important to a good Club. Most people don’t have real turkey unless it’s after Thanksgiving. Deli turkey is generally bad - it has almost no flavor. I have found a deli turkey that stands out above the rest I have tried, but it is a Kroger Deli product which you might not have in your area. It’s their Private Select Oven Roasted Turkey Breast. For deli meat it’s pretty good, but not like real turkey. You have other options. You can use chicken breast from a leftover baked chicken or slice the meat off a fried chicken breast or use fried chicken tenders. These are a better solution to deli turkey. You can always buy a turkey breast and bake it and have it for sandwiches. Freeze portions for future use. You could also buy a roasted chicken at the market for a dinner and use leftovers for a Club. You could also fry a thin chicken cutlet and use that. Real chicken is generally better than deli turkey.

• You will need 2 pieces of white bread toasted. (If you want the classic version use 3 slices.) Try to use a firm bread, not plain super-soft white bread which has a tendency to fall apart. I use an English Toasting bread. It’s perfect for this sandwich.
• 3 or 4 slices of fried bacon – enough to cover the toast. If your bacon is thin you may need at least 4 strips.
• enough thinly sliced turkey (or chicken) to create a nice layer 
• 3 or 4 slices of tomato (chill the tomato a bit in the fridge if you have time)
• lettuce leaves
• mayonnaise
• (option) you will see cheese on some Clubs, usually a slice of American, but I like to add Swiss.
• (option) I have seen deli ham on a club as well which seems redundant if you use bacon. A good ham or country ham might be a substitute for the bacon if watching your calories and nitrates.

Assembly:

• Spread some mayo on the piece of toast for the bottom of the sandwich.
• Add the bacon (or ham), then the turkey, then tomato, (then the cheese), then lettuce. (If you want the classic Club insert the other piece of toast between the turkey and tomato layers.)
• Spread some mayo on the top slice of toast as place on top.
• Place toothpicks about an inch from the crust at 12, 3, 6 and 9 like on a clock and push them through to the bottom of the sandwich.
• Hold the sandwich down with your fingers and using a sharp serrated knife, cut from corner to corner. You will have the 4 classic wedges of a Club Sandwich. 

Pickles and chips are the traditional sides, but you can have whatever you like. Soup, a salad, Tater Tots …

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