Thanksgiving Turkey Biscuit Sandwiches
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Unsalted Butter2 tbsps
Olive Oil4 cloves
Garlic2 stalks
Celery (chopped)4 sprigs
Rosemary (fresh)4 sprigs
Thyme (fresh)2 sprigs
Sage (fresh)2 tbsps
Poultry Seasoning1 cup
Chicken Stock1 tsp
Dried Sage1 tsp
Lemon Zest1 pinch
Ground Cinnamon8 large
EggDirections:
1
Special equipment: an instant-read thermometer and a fat separator For the turkey breast: Prepare the turkey breasts for brining 1 day in advance
2
Bring 1 gallon of water to a boil in a large pot and whisk in the full jar of turkey brine mix
3
Cook, stirring, until the brine mix is dissolved then remove from the heat
4
Add 2 gallons of ice and stir until dissolved and the liquid is cool to the touch
5
Put the turkey breasts in the brine, cover and refrigerate for 12 to 24 hours
6
Remove the turkey breasts from the brine and place in a colander
7
Rinse thoroughly, then transfer to a paper-towel-lined baking sheet
8
Dry both turkey breasts with paper towels and use your fingers to create a pocket between the breast meat and skin
9
Coat each breast with the softened butter, being sure to push the butter into the pocket underneath the skin
10
Preheat the oven to 350 degrees F
11
Drizzle 3 tablespoons of the oil onto a baking sheet
12
Put the carrots, garlic, celery, lemon and onion on the baking sheet
13
Sprinkle generously with salt and pepper
14
Toss the vegetables to coat with the oil and spread in an even layer
15
Put the rosemary, thyme and sage on top of the vegetables and season with 1 tablespoon of the poultry seasoning
16
Put both turkey breasts on top skin-side up and season with the remaining poultry seasoning
17
Drizzle the remaining 1 tablespoon oil over the turkey breasts and roast until the skin is crisp and an instant-read thermometer inserted in the thickest part of the breasts reads 165 degrees F, about 1 hour
18
Allow the roasted turkey to rest on the baking sheet for 15 to 20 minutes
19
Transfer to a cutting board
20
Pour the juices remaining in the baking sheet into a fat separator for use in the turkey gravy
21
For the biscuits: Separate the dough into biscuits and arrange them on a parchment-lined baking sheet
22
Brush the top of each biscuit with melted butter and sprinkle each with 1 tablespoon grated Cheddar
23
Bake according to the package directions until golden brown
24
Set aside and keep warm
25
For the home fries: Put the frozen potato chunks on a baking sheet
26
Drizzle with the oil and sprinkle with salt and pepper
27
Toss to coat the potatoes and roast according to the package directions until golden brown and crispy
28
Set aside and keep warm
29
For the turkey gravy: Put the turkey gravy in a small saucepan over medium heat
30
Whisk in the chicken stock and the defatted liquid from the baking sheet
31
Cook about 3 minutes
32
Add the Cheddar and cook, stirring, until melted and smooth, about 2 minutes more
33
Stir in the dried sage and a pinch of black pepper
34
Set aside and keep warm
35
For the cranberry relish: Stir together the cranberry sauce, lemon zest, cinnamon, a pinch of salt and 1/4 teaspoon pepper in a medium bowl
36
To assemble the sandwiches: Slice the turkey breasts into 1/4- to 3/8-inch-thick slices and halve each biscuit
37
Melt the butter in a large nonstick skillet over medium-low heat
38
Working in batches, fry the eggs until the whites are set and the yolks are runny, about 3 minutes each
39
Sprinkle each egg with a pinch of salt and black pepper
40
Place a heaping tablespoon of cranberry sauce on the bottom half of each biscuit
41
Top the cranberry sauce with 1/3 cup home fries
42
Top the home fries with 3 slices of roasted turkey breast
43
Drizzle each sandwich with 2 tablespoons of warm gravy and top with more cranberry sauce
44
Gently place a fried egg on top of each and sprinkle with the parsley
45
Top each sandwich with the top half of the biscuits and serve immediately