Turkey Club with Herb Mayo

Ingredients:

Dry-Brined Turkey:
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon juniper berries
1 tablespoon kosher salt
1 teaspoon sugar
1 2½–3-pound boneless turkey breast, skin optional
1 tablespoon vegetable oil

Herb Mayonnaise And Assembly:

12 ounces bacon
2 jalapeños, seeds removed if desired, chopped
2 small garlic cloves
1 cup cilantro leaves with tender stems
1 cup parsley leaves with tender stems
½ cup mayonnaise
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Kosher salt, freshly ground pepper
12 slices white Pullman or pain de mie, lightly toasted
1 large beefsteak tomato, thinly sliced
4 cups torn green lettuce leaves

Special Equipment:
A spice mill or a mortar and pestle

Preparation:

Dry-Brined Turkey:

1.Coarsely grind peppercorns, coriander, and juniper in spice mill or with mortar and pestle. Mix in a small bowl with salt and sugar and rub all over turkey. Wrap turkey in plastic and chill at least 12 hours and up to 1 day.

2.Let turkey sit at room temperature 30 minutes before roasting.


3.Preheat oven to 250°. Pat turkey dry with paper towels. Heat oil in a large ovenproof skillet over medium-high. Cook turkey until golden brown on all sides, about 5 minutes total. Transfer skillet to oven and roast turkey, turning once, until an instant-read thermometer inserted in the center registers 155°, 55–80 minutes. Transfer turkey to a cutting board and let rest at least 30 minutes (internal temperature will climb to 165°); reserve any juices in skillet. Thinly slice turkey and drizzle pan juices over before serving.

Sandwich And Assembly:

1.Cook bacon in a large skillet over medium heat, turning as needed, until browned and crisp, 12–15 minutes. Transfer to paper towels to drain.

2.Blend jalapeños, garlic, cilantro, parsley, mayonnaise, lemon zest, and lemon juice in a blender until smooth; season herb mayonnaise with salt and pepper.
 

3.Spread herb mayonnaise on 1 side of each slice of bread. Top 4 slices with turkey, tomato, bacon, and lettuce. Top each with another slice of bread, mayo side up, and repeat layers (you’ll have some turkey left over); close sandwiches.


Do Ahead: Herb mayonnaise can be made and bacon can be cooked 1 day ahead. Cover and chill separately.