Friday Feast: Wild Turkey Kentucky Hot Brown

Ingredients
One half of a boned-out wild turkey breast, about 4-6 pounds, roasted
4 thick slices of sourdough bread
12 slices of bacon, cooked
Tomato, sliced
1 tablespoon of poultry seasoning

Cheese Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 ½ cups whole milk
1 cup of grated sharp white cheddar
1/2 cup grated Parmesan cheese
Salt and pepper

Directions
Brine the turkey breast overnight in ½ cup of salt, ½ cup of brown sugar mixed into one gallon of water. Remove turkey from the brine and dry well. Next, rub the entire breast with softened butter, sprinkle poultry seasoning all over, and add salt and pepper liberally. Place in to baking sheet and cover tightly with foil. Roast for 1-1 ½ hours in 350-degree oven, basting often with melted butter, until the turkey reaches an internal temperature of 155-degrees. Pull turkey and rest, covered, for 20-minutes. Slice breast across the grain into one-half-inch-thick slices.

While the turkey is resting, prepare the cheese sauce. Melt butter in a medium saucepan. Whisk in flour and cook for one to two minutes. Whisk in milk, bring to a boil and cook, stirring constantly, until thickened. Whisk in ¾ cup cheddar cheese and ¼ cup Parmesan cheese until melted, then season with salt and pepper to taste.

Assemble the hot brown by placing a slice of warmed sourdough bread on a plate. Top with 2-3 slices of roasted turkey. Ladle cheese sauce over the turkey and top with a sprinkle of remaining grated cheddar and Parmesan cheeses, and don’t forget about that crispy bacon! Add a slice of tomato (optional).

Recipe By Michael Pendley; Photo By Bill Konway