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Open Face Herb roasted Turkey Sandwiches (11/9/2012)

Open Face Herb Roasted Turkey Sandwiches

5-6 lb. whole turkey breast, thawed, rinsed, and patted dry
4 strips bacon
1 ½ tablespoons minced garlic
1 ½ tsp. dried sage
1 tsp. dried rosemary
1 tsp. dried oregano
1 tsp. dried thyme
3 tablespoons softened unsalted butter
2 tsp. salt, divided
1 tsp. ground black pepper, divided

Cremer's Turkey Gravy
Mashed Potatoes
Cremer's Homemade Stuffing (cooked)

Preheat oven to 375-degrees F. Line a shallow roasting pan with aluminum foil.

Cook the bacon in a medium skillet until crisp. Remove to paper towels to drain, reserving 1 tablespoon of the bacon fat separately. After the bacon cools, chop it finely and toss in a small bowl. Add the garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon salt, and ½ teaspoon pepper. Using a small spoon, mix thoroughly to combine and form a paste.

Gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide the herb paste in half and gently spread half between the skin and flesh on each side of the breast. Season the outside of turkey breast with the remaining teaspoon salt and ½ teaspoon pepper. Brush the turkey all over with the reserved bacon fat. Place turkey breast in the prepared pan and roast, uncovered, until an instant-read thermometer inserted into the deep portion of the breast registers 165-degrees F, about 1 ½ hours. Remove from oven and allow to rest 20 minutes before slicing.

When you are ready to make the sandwiches, heat large skillet over medium heat and add some gravy, and slices of leftover turkey. Warm up slightly your leftover mashed potatoes, and the stuffing.

On a plate, place a piece of bread. Top with some mashed potatoes, stuffing, a few slices of turkey and smother with turkey gravy. Serve and enjoy.


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