Turkey Breast Roast Sandwich

Turkey Breast Roast Sandwich

with Apple Cranberry Sauce



  1. Preheat over to 325°F.
  2. Cut off outer packaging leaving gold foil on.
  3. Discard liquid and place roast in large baking pan with gold foil seam on the bottom and add 3 cups of water. Add additional water if necessary.
  4. Cook from thawed 3 hours 45 minutes.
  5. When temperature reaches approximately 120°F cut gold foil open in an "x" on top and carefully peel back to brown AND cook until internal temperature is 165°F as measured by a meat thermometer.
  6. All product to rest for 10-20 minutes before carving.

To make the sauce:

  1. In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar.
  2. Bring to a boiland let cook for 5 minutes.
  3. Add the apples and lemon zest and cook, stirring occasionally, until the cranberries have softened and the apples are tender, about 5 minutes.
  4. Remove 1/4 of the liquid to a small bowl and whisk in the cornstarch.
  5. Slowly add the cornstarch-juice mixture (slurry) to the cranberry  mixture, stirring constantly.
  6. Cook for an additional 5 minutes.
  7. Remove from heat and pour into a serving bowl.
  8. Refrigerate until thickened, about 30 minutes.
  9. Remove the cinnamon sticks, and then blen with hand blender until chunks are pureed.
  10. Serve warm.

Serve on Brickfire Bakery Ciabatta Rolls.

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