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I can never understand why so many of us cook turkey only at Thanksgiving and Christmas; I happily roast birds all year round. But if a whole roasted bird is a little more than you want to take on, consider the turkey breast, now sold widely in supermarkets.
Turkey breasts are easy to cook, and yield lots of meat for sandwiches. You can of course buy turkey sandwich meat in delis and skip the cooking altogether, but really, all you have to do is throw the breast in a pot with some olive oil, brown it a bit, then add some liquid to braise it. Chicken stock combined with carrot juice is my favorite turkey braising liquid, but you can use white wine, any kind of stock, or just plain water.
After about 30 minutes of braising, remove the breast, let it cool, and slice off all the meat and discard the bones (or save them for making stock). Chop the turkey into bite-sized pieces and put it back in the pot. Cook until the liquid disappears, then add some lemon juice and zest and some smoked paprika or chile powder. Season with salt and pepper, and you're ready for many days of heavenly sandwich eating.
- Bread: sourdough, toasted very lightly, is my favorite here, but ciabatta is also good, as are hearty rolls
- Toppings: store-bought mango chutney is superb on turkey sandwiches, especially in combination with a little Greek (or regular) yogurt
- Herbs: chives work well, as do parsley and fresh oregano
Leftover turkey freezes well, too: tuck it into several small freezer bags, and you'll have instant -- and delicious -- sandwiches on hand any time you want them.
Photograph by Annabelle Breakey
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