ROASTED TURKEY WITH AVOCADO, BACON, BALSAMIC ONION MARMALADE, AND MAYONNAISE

Roasted Turkey with Avocado, Bacon, Balsamic Onion Marmalade, and Mayonnaise image

Yield makes 4 sandwiches

Number Of Ingredients 9

6 fresh sage leaves
1 (3- to 4-pound) boneless turkey breast
2 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper
12 slices bacon
4 ciabatta rolls
1/2 cup Balsamic Onion Marmalade (page 193)
1 ripe avocado, halved, pitted, peeled, and sliced
4 tablespoons Mayonnaise (page 176)

Steps:

Preheat the oven to 350°F.
Slide the sage leaves under the skin of the turkey breast and place the turkey on a sheet pan. Rub the skin with the butter and season generously with salt and pepper. Roast the turkey for 1 to 1 1/2 hours, until it reaches an internal temperature of 165°F. Baste the meat with its juices throughout. (Keep in mind that the meat will continue to cook even after it's removed from the oven, so be careful not to cook it too long.) Allow the meat to rest before slicing, or cool completely.
In a heavy skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain.
Slice the ciabatta rolls in half. Place the turkey slices on the bottom halves and top with the marmalade. Place the bottom and top halves of the rolls in the 350°F oven and remove once the marmalade is heated through and the bread is toasted. Top the marmalade with the bacon, followed by the avocado. Evenly spread the mayonnaise on the top halves of the rolls. Close the sandwiches, cut into halves, and serve.
Note
Don't cook the bacon over too high heat or the fat will burn. When you're done, save the fat you've rendered and store it in the freezer. The next time you're roasting some vegetables, toss some bacon fat in with them!