TURKEY RACHEL RECIPES
THE RACHEL SANDWICH RECIPE | MARTHA STEWART
This delicious sandwich recipe—which layers sliced roasted turkey bread, Russian dressing, Swiss cheese, and creamy coleslaw—is courtesy of Chris Schlesinger.
Provided by Martha Stewart
Categories Turkey Recipes
Yield Serves 1
Number Of Ingredients 6
Steps:
- Heat a griddle or large skillet over medium-high heat. Layer turkey slices on griddle and let cook for 1 minute.
- Butter one side of 1 slice of bread and spread opposite side with Russian dressing; place buttered-side down on griddle. Butter one side of remaining slice of bread and place buttered-side down on griddle; top with cheese. Turn turkey and top with coleslaw. Cook until turkey and bread are warmed through and cheese is melted, 2 to 3 minutes. Sandwich turkey and coleslaw between bread. Slice and serve immediately.
CLASSIC ROAST TURKEY | RACHAEL RAY IN SEASON
Steps:
- Let the turkey stand at room temperature 1 to 2 hours. Place a rack in the bottom third of the oven; preheat to 425 degrees .
- Under the skin: Carefully slide your fingers between the skin and the breast meat. Spread the butter evenly under the skin, onto the breast meat and the tops of the thighs. Tuck the wings behind the turkey. Place it, breast side up, on a rack in a large roasting pan.
- In the cavity: Season the cavity with salt and pepper, then stuff with the celery and onion. Using kitchen string, loosely tie the legs together. Season the turkey all over with salt and pepper.
- Pour the broth into the roasting pan. Roast the turkey for 1 hour. Rotate the pan, reduce the oven temperature to 375 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of the thigh (dont touch the bone) registers 155 degrees , 1 1/2 to 2 hours. (The temperature will rise about 10 degrees as the turkey rests.)
- On the roasted bird: Transfer the turkey to a serving platter. (Reserve the roasting pan and pan drippings for gravy.) Brush the EVOO all over the turkey; season. Tent the turkey with foil and let stand at least 20 minutes before carving.
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