1lb of Smoked Sliced Turkey Joe's Kansa City BBQ

Cracked pepper turkey, thick cut bacon, romaine, and tomato club, on

Place the breasts skin-side up on the cutting board and cut across the breast meat into 1/2-inch-thick slices for serving. For the neatest slices, try to use long cutting strokes instead of short.

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Season both sides of the turkey cutlet with Italian seasoning, salt, and pepper. In a medium-sized skillet melt 1 tablespoon of the butter over medium heat. Add the cutlet to the pan and cook until no longer pink, 2-3 minutes per side. Remove from the pan and place on a plate. Cover to keep warm.

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Oscar Mayer Deli Fresh Oven Roasted Turkey Breast. You don't get a vehicle that looks like a hot dog by being bad at making processed meat products, so it's no surprise that Oscar Mayer Deli Fresh Oven Roasted Turkey is one of the best sliced turkeys on the market. Speaking of packaging, these deli slices are extremely efficiently stored.

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Pour the olive oil mixture over the turkey cutlets. Toss with tongs to coat both sides of the cutlets. Heat a large nonstick or ceramic skillet over medium-high heat. Be sure that the skillet is good and hot. Lightly coat with olive oil spray. (Regular cooking spray at high heat turns dark, which affects the sauce.)

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1. In a large skillet over medium heat, brown the ground turkey. 2. Add the onion, celery, carrot, green bell pepper, and red bell pepper and cook until softened. 3. Add the salt, pepper, oregano, thyme, garlic powder, onion powder, and paprika and cook for 1 minute more. 4. Stir in the ketchup, brown sugar, and water.

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Step 4: Slice Across the Grain. Once the breast is separated from the bone, you will notice the muscle fibers running diagonally across the breast. To achieve tender and juicy slices, cut against the grain. Make perpendicular slices, about 1/4 inch thick, starting from the thickest part of the breast.

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Toast the bread and place one slice on a cutting board or large plate, spread mayonnaise on the side that is face up. Place two slices of McKenzie Artisan Deli Turkey Breast on top of the mayo, followed by a slice of Swiss cheese and 3 slices of bacon. The top with 3 leaves of butter lettuce and two slices of tomato.

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Place the bacon lattice in the freezer for 15 minutes. Step. 2 Place the turkey breast-side up on a rack in a roasting pan; tuck back the wing tips. If there is a pop-up thermometer, remove it. Pat dry. Step. 3 Mix together the butter and garlic in a bowl; brush it over the turkey. Step.

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Top the 4 sandwiches with 1 prepared bread slice each, mayonnaise-side down. Press gently to secure. Repeat layering 2 lettuce leaf halves, 2 tomato slices, 2 cooked bacon slices, and 2 turkey slices on top of the bread slices of each prepared sandwich. Top with the remaining 4 bread slices, mayonnaise side down.

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Product Details. 12 oz, Serves 2. Whether you're planning a quick and easy dinner or packing lunches for the week, our fully cooked Thick Cut Roasted Turkey is ready to go whenever you are. Brined turkey stays juicy as it's slow-roasted to perfection, just right for snacking on straight out of the container or layering into sandwiches.

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Spread apart the cut edges of the turkey and then flip it over, breast side up. Next, place one hand close to the breastbone and press down until you hear a crack. Then do it again on the other side of the breastbone. Spread the legs of the turkey to get it really flat.

1lb of Smoked Sliced Turkey Joe's Kansa City BBQ

5. Carve the Turkey Breasts. Starting at the tapered end of the breast, use your sharpest knife and angle it slightly so you are cutting on a bias. Make a series of 1/2-inch thick slices. Transfer to the platter and slightly shingle the meat; repeat with the other breast. 6. Carve the Turkey Legs.

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Sprinkle it with some kosher salt and black pepper. Finish with tomato and lettuce. Arrange two slices of tomato over the turkey and top with lettuce. Top with bread and slice. Place the second slice of bread, mayonnaise-side down, on top of the lettuce. Use a serrated knife to cut the sandwich in half before serving.

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Arrange 3 bread slices in a row. Spread mayonnaise over each bread slice. Place lettuce on top, followed by tomato slices and red onion slices. • Place second bread slice on top, mayo side down. Top with half of bacon and 1-2 slices of turkey (without letting any hang over the sides). Top with additional lettuce.

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Place the turkey in a roasting rack, then create a bacon blanket by weaving 10 slices of bacon together on a piece of parchment paper. Use the parchment to transfer the woven bacon to the breast of the turkey. Then wrap the turkey legs and wings with the remaining bacon. Tuck in any lose ends.

Turkey Free Stock Photo Public Domain Pictures

Preheat oven to 400 degrees F with the rack in the middle position. Line a rimmed baking sheet with foil or a double layer of parchment. Lay the bacon in a single layer on the baking sheet without overlapping. Bake for 10-20 minutes, rotating the pan halfway through, until the bacon is golden brown and crisp.