The Ultimate Hot Brown Recipe

Ingredients

• 2 pounds boneless turkey breast with skin on
• 1 tablespoon kosher salt
• 1 teaspoon herbes de Provence
• 1 teaspoon oil
• 8 slices bacon
• 2 tablespoons salted butter
• 2 tablespoons all-purpose flour
• 2 cups heavy cream
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 0.5 cup grated Pecorino Romano cheese
• 1 pinch freshly grated nutmeg
• 8 slices white bread, toasted
• 12 slices tomato
• 8 tablespoons grated Pecorino Romano cheese, or to taste
• 1 pinch paprika, or to taste
• 4 teaspoons chopped Italian parsley, or to taste

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Season the skinless side of the turkey breast with half of the kosher salt and herbes de Provence. Season the skin side with the remaining kosher salt. Place the turkey skin-side up in an oiled baking dish.
3. Roast in the preheated oven until a meat thermometer inserted into the turkey reaches 148 degrees F (64 degrees C), approximately 45 to 60 minutes.
4. Arrange bacon slices on a baking sheet lined with aluminum foil. Remove the turkey from the oven and allow it to cool.
5. Bake the bacon in the preheated oven until partially cooked, around 10 to 15 minutes.
6. Melt butter in a saucepan over medium heat. Stir in flour until well combined. Cook, stirring occasionally, until the roux develops a cooked pie crust aroma, about 3 minutes. Whisk in cream all at once. Cook until the Mornay sauce thickens and begins to simmer, approximately 5 minutes. Immediately remove from heat.
7. Season the Mornay sauce with salt, black pepper, and cayenne pepper. Stir in 1/2 cup of Pecorino Romano cheese until fully incorporated. Add nutmeg and stir briefly.
8. Cut the turkey into thick slices. Remove and discard the skin.
9. Layer 2 bread slices on top of each other and trim off the crusts. Cut 1 slice into 2 triangles. Place the bread in a small baking dish on a sheet pan. Top the bread with 3 slices of turkey. Arrange 3 tomato slices in between. Ladle 1/4 of the Mornay sauce over the top and sprinkle with 2 tablespoons of Pecorino Romano cheese. Dust with paprika and arrange the partially cooked bacon across the top. Repeat these steps to create 3 more servings.
10. Position an oven rack about 6 inches from the heat source and preheat the oven's broiler.
11. Broil until the bacon is crisp and the tops are nicely browned, about 5 minutes. Transfer to napkin-lined plates and garnish with parsley.

Nutrition

• Calories: 1280 kcal
• Fat Content: 85 g
• Fiber Content: 3 g
• Sugar Content: 5 g
• Sodium Content: 2841 mg
• Protein Content: 89 g
• Cholesterol Content: 400 mg
• Carbohydrate Content: 37 g
• Saturated Fat Content: 44 g
• Unsaturated Fat Content: 0 g