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  • NEW BRUNSWICK
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  • PEI
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  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
578
Protein:
69g
Fat:
14g
Carbohydrates:
42g
Sodium:
653mg

Credit
Turkey Farmers of Canada

Serves: 6-8
Prep Time: 15 mins
Cook Time: 45 mins
TIP: Poached turkey pairs well with everything!  Feel free to get creative with all your favourite sandwich toppings.  Choose from a variety of cheeses and top with a selection of avocado, tomatoes, bacon, lettuce, olives, sliced cucumber, mayo or hummus. 
To poach turkey:
  1. Add turkey breast, skin side up to a large, wide pot.
  2. Add aromatics: lemons washed and halved, onions peeled and halved, thyme, parsley, rosemary, bay leaves, olive oil, broth, wine, salt and peppercorns.
  3. Add 2-4 cups water, enough to submerge the breast and cover the aromatics.
  4. With lid on, bring to a boil and then reduce heat to barely a simmer, for 45 mins - 1 hr until turkey is cooked through and a meat thermometer registers 165 °F (74°C) when inserted into the thickest part of the breast. Cooking times may vary according to turkey size.
  5. Once cooked, remove turkey breast from the liquid. Remove skin and discard. Let the turkey rest until fully cooled.
  6. Once cooled, slice thinly using a sharp knife.  Turkey can be stored in an airtight container in the fridge for up to 3 days.
NOTE: Cooking times are for planning purposes only – always use a digital meat thermometer to determine doneness.
For sandwiches:
  1. Heat oven to broil. Melt cheese on bottom half of the ciabatta buns.
  2. Spread mustard on the top half of the buns.
  3. Assemble sandwiches: generously layer onions, peppers, arugula and turkey to each cheesy bun. Finish with the top bun.
  4. Serve!

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