Pre-Thanksgiving Turkey

Besides coming up with new, interesting and easy dinners, I also need to make lunch. I do not like the offerings in the cafeteria or neighborhood where I work. This is actually ok, since I do not want to even think about how much I’ve spent on lunch over the years working in the city. One good alternative to a traditional deli-sliced turkey breast sandwich is a turkey tenderloin sandwich.

I made some Knorr gravy (which is kind of annoying since you have to stir it constantly, so you may want to try the Campbell’s gravy in a jar) and added it to two turkey tenderloin breasts. Then, I placed it in a Tupperware to let it marinate a bit. Since I didn’t get to make it when I originally thought I would, I ended up freezing it raw, in the gravy, for about a week. I wasn’t sure if this was a good idea, but I know a lot of frozen dinners contain gravy so I thought, how bad could it be? When I finally baked it—in the toaster oven I might add, for about 30-40 minutes at 350 degrees—it turned out to be a very flavorful sandwich. I think it cooks a bit faster than chicken breast too. You could bring some of the extra gravy on the side, or just pour it over the top of the turkey breast.

Using a meat thermometer that stays in the oven while you cook things really helps not overcook anything too. But also, I think freezing the meat raw in gravy really made the flavor POP. If anyone else tries this please let me know!