Post-Thanksgiving Turkey Sandwich

Ingredients

• Brine: 1 whole turkey
• 1½ cups salt
• ¼ cup brown sugar
• 1 gallon water
• 1 orange, halved
• 1 grapefruit, quartered
• 1 cinnamon stick, toasted
• 2 bay leaves
• 4 sprigs thyme
• 4 cloves garlic, halved
• 2 tbsp whole black peppercorns, toasted
• 1 tbsp coriander, toasted
• ½ cup apple cider vinegar
• Sandwich: Leftover turkey, sliced
• Bread (rolls, sandwich bread, or whatever you have)
• Apricot jam
• Goat cheese, softened
• Roasted delicata squash
• 2 parts olive oil, 1 part apple cider vinegar
• Whole-grain mustard
• Arugula, sliced apples, pomegranate seeds
• Salt and pepper

Recipe

1. Toast spices (peppercorns, cinnamon, coriander) in a 12-quart pot. Add vinegar and half the water; stir in salt and sugar. Squeeze citrus into the pot and drop in the rinds. Bring to a boil, remove from heat, and add remaining cold water. Brine turkey in the refrigerator 4–7 days (at least 6 for best results). Pull turkey from brine the night before to air-dry on a rack.
2. Preheat oven to 330°F. Pull turkey out 1 hour before cooking to come to room temperature. Roast until the thickest part of the breast reads 155°F. Rest at least 20 minutes before carving — it will carry over to 165°F.
3. Make the sandwich: spread one side of bread with apricot jam and the other with goat cheese. Pile sliced turkey on one slice, then layer with roasted delicata squash.
4. Whisk 2 parts olive oil with 1 part apple cider vinegar and a bit of whole-grain mustard. Toss arugula, sliced apples, and pomegranate seeds in the dressing with a pinch of salt.
5. Pile the arugula mix on top of the turkey, add the top slice of bread, and slice. Enjoy immediately.