Turkey Roast Dip

By tulawdog

Ingredients

• Sandwich:
• 3 Tbs butter softened
• 1 Tbs fresh thyme leaves, chopped
• 1 Tbs chopped fresh rosemary
• Kosher salt and freshly cracked black pepper
• 1 large onion, roughly chopped
• 1/2 cup chicken broth
• 3 Tbs Worcestershire sauce
• 1 (3-pound) bone in turkey breast
• 6 demi French Baguettes, sliced in half
• 3 Tbs butter softened
• 12 slices Gruyere or Swiss cheese

Preparation

Step 1

Season with salt and pepper and set aside.

Spread the chopped onions over the bottom of a slow cooker. Pour the chicken stock and Worcestershire saucer into the slow cooker. Sprinkle the turkey with salt and pepper. Slather the turkey breast with herb butter, spreading half under the turkey skin. Place the turkey on top of the onions, breast side up. Cover and cook on high for 4 to 6 hours, unless you need to leave it cooking for longer, you can cook it on low for 8 to 10 hours. I have only done the high method before. Once the turkey reaches 170 degrees F, remove it from the slow cooker, transfer to a cutting board, tent with aluminum foil and allow to rest 10 minutes before slicing. Reserve any juices from the slow cooker, and add salt and pepper to taste. After the breast has rested, remove the skin and slice very thinly using a sharp knife. Then add back into the juices of the slow cooker.

For the sandwich: Preheat the broiler. Brush each side of the sliced bread with the softened butter and place on a baking sheet, buttered side up. Top each buttered baguette with sliced cheese. Place under the broiler until the cheese melts and begins to turn golden brown.

Carefully remove from the oven. Pile the turkey on the bottom half of each sandwich before topping it with the cheesy top. Serve the turkey au jus left over in the slow cooker for dipping.