— starvingchef.com

{herb rubbed organic turkey breast sandwich}

During the weekend I bought fresh organic turkey breast that I, after not coming up with what to do with it, decided to put into marinade to soak for a couple of days. In retrospect I have to say it was quite brilliant as I knew turkey meat takes time before the marinade really sinks into it. And tonight, when the summer heat was temporarily gone, it was the perfect night to finally make use of it.

Since we had fresh bread left from our local bakery I decided to make plain ol’ turkey sandwiches. With the moist marinated turkey sandwiches, our super cozy couch and Woody Allen’s “Take the Money and Run” our stormy summer evening was a success!


Dry Herb Rub:

1 ts mustard seeds

1 ts coriander

1 ts oregano

1 ts marjoram

2 ts salt

2 ts brown sugar

½ ts Hungarian paprika

7-8 pcs black pepper corn

2-3 crushed garlic cloves

In a mortar grind mustard seeds, coriander and black pepper. Add all other herbs and spices and mix it well.

2 lbs organic turkey breast

½ lbs fat (goose fat, duck fat or lard)

Freshly baked sourdough bread

Homemade dill pickle (recipe below)

Sliced red onion

Yellow mustard


Rub the herbs and spices around the turkey breast, put it into a zip lock bag and let it sit in the fridge for at least 24 hours. When it’s time to bake, preheat the oven to 400F. Take the meat out of the zip lock bag and lay it down on a baking pan or LeCreuset pan. Add fat and let it bake for 3-4 hours, covered. If you don’t like the fat cover the whole turkey breast with aluminum foil tightly and bake it for the same amount of time.

Sandwich variations:

  1. Slice fresh bread, add mustard, lots of baked turkey breast and serve it with dill pickle. (recipe below)
  2. Slice fresh bread; add some of the fat, turkey breast, red onion and other seasonal vegetables.
  3. If you have lots of fat left, just add chopped parsley to it, put it on your bread with leek or scallion.

Summer salty dill pickle


10-12 pcs pickling cucumbers

1 big bunch of fresh dill

4-6 garlic cloves

1 bun

34 oz warm water

1 oz salt


Bring water to boil with salt and let it cool down a bit. Make sure the water is on the very salty side because this will make your cucumbers crunchy. After washing them, cut both ends with a knife half way. In the bottom of the glass jar put half of the dill, garlic, cucumbers, the other half of the dill. Add the warm salty water, make sure all of them are covered. On top add the bun, cover it with an aluminum foil or if you can close the jar; and put it in the sunniest place you’ve got. (Balcony preferably or in the window) In about 3-5 days – remove the bun – and the pickles  are ready to eat.