Turkey Club Cups Recipes

TURKEY CLUB

Steps:

• In a large saucepan filled with 1/2 gallon of water, bring water to a simmer. Add all Brine ingredients and stir. Allow to come to a boil, then cool broth. Add turkey and place in refrigerator for 2 to 4 hours.
• Place bacon strips onto cookie sheet. Place in oven for 12 to 14 minutes. Remove from the oven and drain on paper towels.
• Preheat the oven to 350 degrees F
• Remove turkey from brine and place into a roasting pan. Pat dry turkey. Combine mayonnaise, olive oil, garlic powder, onion powder, paprika, Italian seasoning, salt and black pepper. Rub this mixture all over the turkey breast and under the skin. Place in the oven and roast for about 1 1/2 hours or until the turkey reaches 165 degrees F on an instant-read thermometer. Make sure to let the turkey rest before slicing.
• Slice the turkey and assemble the sandwiches by topping 1 piece of bread with the Cilantro Mayonnaise Sauce, turkey, bacon, another piece of bread, Cilantro Mayonnaise Sauce, turkey, tomato, lettuce, avocado, and a final piece of bread spread with the Cilantro Mayonnaise Sauce. Repeat with remaining bread and ingredients.
• Combine all the ingredients and mix well.

TURKEY CLUB

Steps:

• Bread: Use 3 slices of a good white sandwich bread (pain au lait or Pullman loaves are ideal). Be sure to toast it!
• Lettuce: Bibb and Boston lettuce both have nice small, soft leaves that fit well on the sandwich; shredded iceberg can be unruly.
• Tomatoes: Add 2 slices of tomato to each layer of a club; season with salt and pepper before you continue building the sandwich.
• Turkey: Fresh roasted turkey is key. Rub a 2 1/4-pound skinless, boneless turkey breast with olive oil; sprinkle generously with Italian seasoning, salt and pepper. Roast 10 minutes at 425˚ F, then reduce to 350˚ F and roast until the internal temperature is 160˚ F, 15 to 20 minutes. Let cool, then slice.
• Mayonnaise: Spread a thick layer of mayo on each slice of toasted bread.
• Bacon: You'll want 3 slices per sandwich (1 1/2 slices in each layer). Halve the slices first, then cook in a skillet over medium heat until crisp.

JAMMIN' TURKEY CLUB

Steps:

• For the peach chutney: Combine the peaches, brown sugar, vinegar, pineapples, onions, bell peppers, garlic, cinnamon, red pepper flakes, salt, crystallized ginger and jalapenos in a large saucepan and cook over medium-high heat, stirring frequently, until thickened and "jammy," about 45 minutes.
• For the turkey club: Fold the crepe in half to form a half-moon shape and place on a hot griddle or large skillet over medium heat. Spread 3 tablespoons chutney evenly over the surface and sprinkle with the mozzarella (save the remaining chutney for another use). Top with the turkey and bacon and allow to rest on the hot griddle until the cheese is melty and the ingredients warmed. Top with the greens and drizzle with the aioli. Pull up one corner of the crepe and fold over to cover half of the sandwich, then roll over one more time in the same direction to enclose all the ingredients and form a cone-shaped sandwich. Press down lightly and allow to rest for another minute or so on the griddle until lightly crisped and warm. Flip and crisp the reverse side. Serve warm.
• Stir together the mayonnaise and horseradish in a bowl.

TURKEY CLUB CUPS

Steps:

• Preheat oven to 400° and lightly grease muffin tin with cooking spray.
• Place a slice of turkey into each muffin cup. Add a slice of cheddar, then bake until turkey is sturdy and cheese is melted, about 10 minutes. Let cool slightly.
• Meanwhile, in a small bowl, mix together mayo and Dijon. Add a dollop to the bottom of each turkey cup and spread around. Fill with lettuce, cherry tomatoes, avocado, and bacon.
• Repeat to fill cups.

TURKEY CLUB ON A TRISCUIT (WARM OR COLD)

Steps:

• Warm version:.
• Place all 24 crackers in a single layer on a microwavable dish -- you can do this in 2 batches, if you wish.
• Top with lettuce.
• Combine the chopped turkey, 1/2 cup of cheese, mustard, mayo; mix well.
• Spoon over lettuce; sprinkle with remaining cheese and diced tomatoes.
• Microwave on HIGH for 10-15 seconds or until the cheese is melted and mixture is warm; serve warm.
• Cold Version:.
• Mix together all ingredients on serve on Triscuits for a salad version.

EASY TURKEY CLUB BAKE

Steps:

• Heat oven to 450°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, 1/3 cup mayonnaise and the milk until soft dough forms. On cookie sheet, press dough into 12x8-inch rectangle.
• Bake 8 to 10 minutes or until crust is golden brown.
• In medium bowl, mix turkey, onions, bacon and 1/4 cup mayonnaise. Spoon over crust to within 1/4 inch of edges. Sprinkle with tomato and cheese.
• Bake about 5 minutes or until mixture is hot and cheese is melted.

TURKEY CUPS

Steps:

• 1. Spray three 6 cup muffin pans with cooking oil (or one 12 and one 6 cup pan). You'll make a total of 16 turkey cups.
• 2. Gently pull each biscuit to about double it's original size. Gently press each one into a cup being sure to completely fill the cup and the top edge is at or above the top of the cups.
• 3. Mix leftover turkey, gravy, and vegetables. Add seasoning if the gravy was not previously seasoned. A pinch of sage and marjoram can be used if you do not have poultry seasoning.
• 4. Put a heaping tablespoon of the mix into each cup until there is a small mound above the edge of the pastry.
• 5. Sprinkle a generous amount of cheese on top.
• 6. Bake in a 350-degree oven for 22 minutes or until the cups are golden brown.
• 7. If you prefer to make a small pot pie, split biscuit tops in half. Place one half in the muffin tin, add chicken mixture and top the muffin with the other half of the biscuit. Be sure to prick with a fork or toothpick.

TURKEY CLUB BAKE

Steps:

• Heat oven to 450°F. Grease cookie sheet. Stir Bisquick, 1/3 cup mayonnaise and the milk in medium bowl until soft dough forms. Press dough into 12x8-inch rectangle on cookie sheet.
• Bake 8 to 10 minutes or until golden brown.
• Mix turkey, onions, bacon and 1/4 cup mayonnaise. Spoon over crust to within 1/4 inch of edges. Sprinkle with tomato and cheese. Bake 5 to 6 minutes or until mixture is hot and cheese is melted.