TURKEY CLUB
The key ingredient in this perfect turkey club? Fresh turkey breast rubbed with herbs, slow roasted at home, and thinly sliced.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 turkey club sandwich
Number Of Ingredients 0
Steps:
- Bread: Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal). Be sure to toast it!
- Lettuce: Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly.
- Tomatoes: Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich.
- Turkey: Fresh roasted turkey is key. Rub a 2 1/4-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚ F, then reduce to 350˚ F and roast until the internal temperature is 160˚ F, 15 to 20 minutes. Let cool, then slice.
- Mayonnaise: Spread a thick layer of mayo on each slice of toasted bread.
- Bacon: You'll want 3 slices per sandwich (1 1/2 slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.
AVOCADO TURKEY SALAD
Grape tomatoes and avocado chunks add pretty color and fresh flavor to this main-dish salad. In a pinch, substitute half-and half or milk for the whipping cream, adding a teaspoon at a time until you get the desired consistency. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the first 5 ingredients until smooth. Add the greens, turkey, avocado and tomatoes; toss to coat. Top with coarse ground pepper. Serve immediately.
Nutrition Facts : Calories 225 calories, Fat 17g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 141mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 16g protein.
TURKEY-AVOCADO CLUBS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the turkey bacon as the label directs until crisp.
- Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper.
- Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and place spread-side down on top of the sandwiches. Cut each sandwich in half to serve.
Nutrition Facts : Calories 418, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 67 milligrams, Sodium 1,349 milligrams, Carbohydrate 39 grams, Fiber 14 grams, Protein 31 grams
TURKEY CLUB SALAD WITH AVOCADO AND MAYO
Provided by Gina Marie Miraglia Eriquez
Categories Salad Blender turkey Kid-Friendly Cinco de Mayo Lunch Bacon Avocado Grill Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cook bacon in a 12-inch heavy skillet over medium heat until crisp, then transfer to paper towels to drain.
- Meanwhile, purée avocado, mayonnaise, 1/3 cup water, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender until smooth, thinning with water if necessary.
- Heat grill pan over medium-high heat until hot.
- Brush cut sides of bread with some of oil. Grill bread, cut sides down, until grill marks appear, about 3 minutes, then cut into 1-inch pieces.
- Toss turkey with remaining oil and 1/4 teaspoon each of salt and pepper. Grill turkey, turning once, until just cooked through, about 3 minutes total, then cut into 1-inch strips.
- Toss romaine, cabbage, tomatoes, and croutons in a large bowl, then top with turkey, crumbled bacon, and a dollop of dressing.
- Toss just before serving and serve remaining dressing on the side.
TURKEY CLUB SALAD WITH AVOCADO DRESSING
Yield 4 servings
Number Of Ingredients 14
Steps:
- Crisp the bacon in the microwave according to package directions. Remove it from the microwave and chop it. Of course, any bacon or turkey bacon that you have on hand may be substituted. These prerendered bacon products simply allow you to keep more heat out of the kitchen by giving you the option of a low-maintenance microwave preparation.
- Chop the romaine lettuce and arrange on a large platter. Arrange a bed of pea shoots or sprouts on top of the lettuce, then arrange the tomatoes and red onion on top of that. Season the salad vegetables with salt and pepper, to your taste. Scatter the chopped bacon onto the salad.
- Remove the rotisserie turkey from the bone with a sharp carving knife. Slice the rotisserie breast meat on an angle into strips. For thick-cut turkey from the deli, julienne the meat into 1/2-inch strips. Arrange the sliced turkey down the center of the salad platter.
- Cut all around the ripe avocados down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh with a spoon into the bowl of a food processor. Add the lemon zest and juice to the food processor. Chop the garlic on a cutting board and mash with 1 teaspoon salt to make a paste. Add the garlic paste to the food processor. Add the red wine vinegar. Place a lid on the food processor and turn it on. While the blade is spinning, stream in EVOO and add hot sauce. Stop the processor, taste the dressing, and adjust the seasonings. Pour the dressing back and forth over the platter evenly when you are ready to serve this simple and so-cool salad meal.
TURKEY CLUB SALAD WITH TURKEY WING VINAIGRETTE
Steps:
- Pound the turkey slices between 2 sheets of waxed paper until thin. Beat the egg lightly with 1 tablespoon water. Combine the breadcrumbs with the parsley, flour and salt. Dip the turkey in the egg, and then coat with breadcrumbs. Chill for 1 hour.
- Saute the turkey scaloppini in the olive oil until golden brown and cooked through, about 3 minutes on each side. Arrange on 4 individual plates.
- In a large skillet over medium-high heat, cook the turkey bacon until crisp, 3 to 4 minutes. Remove the turkey bacon from the skillet and place 2 pieces on top of each turkey scaloppini. Alternate the tomato, avocado and garden greens on top of the turkey bacon and scaloppini. Drizzle the salad with Turkey Wing Vinaigrette.
- In a large skillet over medium heat, add the olive oil and turkey wings. Cook the wings until caramelized, stirring occasionally, about 12 minutes. Add the garlic, shallots, thyme and bay leaf. Cook until the shallots are translucent about 5 minutes. Deglaze with 3 tablespoons vinegar and cook down until almost evaporated. Add the chicken stock and reduce to 1/4 cup, about 20 minutes.
- Strain the liquid through a fine sieve into a small mixing bowl. Whisk in the hazelnut oil and remaining 1 tablespoon vinegar. Add the parsley and season with salt and pepper. Set aside, keeping warm.
TURKEY, STRAWBERRY & AVOCADO SALAD
Enjoy this vibrant summer salad for a quick midweek meal. With turkey, strawberry, avocado and spinach, it's healthy and full of nutrients
Provided by Nadine Brown
Categories Lunch
Time 25m
Number Of Ingredients 10
Steps:
- Put the turkey fillets between two sheets of baking parchment and bash to a 1cm thickness using a rolling pin. Tip the turkey, lemon slices, garlic and 1 tsp salt into a large, deep pan. Cover with water so the turkey is submerged, then bring to the boil over a medium heat. Reduce the heat to low-medium, cover and cook for 10 mins, or until the turkey is cooked through and the juices run clear. Transfer to a plate using a slotted spoon, cover loosely with foil and leave to cool slightly.
- Whisk the lemon zest and juice with the maple syrup. Slowly whisk in the oil, then the poppy seeds. Season.
- Shred the turkey using two forks. Divide the spinach, avocado, strawberries and basil between plates and top with the turkey. Drizzle with the dressing to taste, then serve.
Nutrition Facts : Calories 306 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.4 milligram of sodium
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