WKRP Turkey Away Sandwich

Today’s lunch special is what can only be described as a triumph of American cuisine: the turkey sandwich with gravy and broccoli rabe. The turkey, carved into generous slices, is nestled between a cheesy sub roll that valiantly absorb a river of warm, rich gravy without collapsing - an engineering marvel in itself.

And then there’s the broccoli rabe, a dark leafy green which, while bitter in flavor, adds what I would call a certain journalistic integrity to the meal - standing firm against the otherwise decadent excesses of tart and sweet cranberries. In conclusion, ladies and gentlemen, this is not just a sandwich - it is a balanced report on poultry, produce, and breadstuffs, brought together in one handheld broadcast. Oh the humanity.

Ingredients

for 4 sandwiches

1 Turkey breast
2 tbs stuffing seasoning
2 cups turkey stock
1 stick unsalted butter
1/2 cup all purpose flour
1/2 tsp hot sauce
1 tsp Worcestershire sauce
1 tbs olive oil (plus 1 tsp)
1 tsp red pepper flakes
3 cloves garlic
1 cup dried cranberries
3 cups of broccoli rabe chopped
1 oz lemon juice
2 tsp poppy seeds
4 sub rolls
1/2 cup Vincent Vega’s Mayonnaise
16 slices of sharp cheddar cheese

Directions

Pat the turkey breast dry and remove the skin, coat both the breast and skin with stuffing seasoning
Place season coated turkey breast and skin on a rack and place in the fridge for 4 hours to overnight to dry brine
Pre-heat oven to 325 degrees. Take turkey breast out of the oven and place in a small raosting pan. Add 1 cup of turkey stock to the roasting pan and cover with foil.
Place the turkey skin on a cookie sheet coated with olive oil
Bake turkey covered until it reaches an internal temperature of 165 degree. In the same oven, roast the turkey skin until golden brown. About 20-25 minutes, flipping occasionally for even crispiness.
When turkey reaches it’s internal temperature, remove from oven and allow to cool. Reserve the cooking liquid in the roasting pan
In a small sauce pan, melt the butter and add flour, cook to a light brown roux. Add the liquid from the roasting pan and additional cup of turkey stock. bring mixture to a simmer to thicken. Add hot sauce, Worcestershire sauce and salt and pepper to taste.
In a large sauté pan, heat the olive oil over medium heat. Mince the garlic and add to the hot oil with the red pepper flakes. Saute 1-2 minutes
Add the dried cranberries and broccoli rabe to the sauté pan and cook until the broccoli rabe is al dente, tossing to combine with other ingredients.
Deglaze the pan with lemon juice and add the poppy seeds. Toss to combine and remove from heat.
Preheat broiler if needed, slice sub rolls down the middle and coat inside of rolls with mayonnaise
Broil the rolls until golden brown 3-4 minutes.
Remove the rolls from the broiler and add 4 slices of sharp cheddar cheese to cover the roll.
Slice your cooled turkey breast and place on top of the cheese. Evenly distribute the broccoli rabe mixture on top of turkey.
Top broccoli rabe with turkey gravy and chopped crispy turkey skin
Serve