I love, love, love hot turkey sandwiches. Soft white bread, thick turkey gravy, a good mixture of dark and white meat, with frozen peas! The peas are what make the sandwich special. There’s something textural about them; without peas, this sandwich would be too soft on soft. And no one wants that. With this recipe we braise the turkey necks. Adding the braised neck meat between the roasted breast is just too good not to do. We aren’t going to brine our turkey breast; we are going to cook it nicely and let it come to temperature. Resting it makes the breast juicy. This takes a day to prep, though. We have to roast the breast and braise the necks, then the following day we can make this sandwich for all the people we love. At the Blue Goose Restaurant, Grampy always had plenty of roasted turkey breast for hot turkey sandwiches. These are best eaten in cold weather with French fries or creamy coleslaw.
Recipe excerpted from ‘Matty Matheson A Cookbook’