This turkey sandwich is perfect for the day after thanksgiving--or simply make to create the wonderful flavors of the holidays!
1 Turkey breast (2-3 lbs)
¼ cup Round Pond Italian Varietal Extra Virgin Olive Oil
1 cup Round Pond Blood Orange Citrus Syrup
1 shallot, minced
1 tsp thyme
4 sprigs fresh rosemary
16 oz. cream cheese (room temperature)
1 cup whole berry cranberry sauce
12 Foccacia or Ciabatta rolls
Salt & Pepper
For the Turkey
Clean Turkey breast, then pat dry. Loosen skin. Salt & Pepper Turkey breast and place 3-4 rosemary sprigs under skin. Place in roasting pan. In a bowl, mix ¼ cup Round Pond Italian Varietal Olive Oil, ½ cup Round Pond Blood Orange Syrup, shallots and thyme; mix together. Pour ½ of the marinade over the turkey in the roasting pan, then refrigerate 2-4 hours or even overnight. Bake turkey at 350 degrees for 1.5 – 2 hours (pour remaining marinade over the Turkey while it cooks). Check meat with thermometer to make sure it is cooked through. Once cooked to a golden brown, take out of oven and let cool. Slice the turkey as thin as possible.
For the Spread
Mix the cream cheese until smooth, then add the whole berry cranberry sauce and ½ cup Round Pond Blood Orange Citrus Syrup.
Slice rolls in half. Spread cranberry mixture on both bottom & top of rolls. Layer arugula on bottom, then sliced turkey to create the perfect turkey sandwich!
Recipe by Jerri Slack, Round Pond Estate Employee