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1
Preheat the oven to a low broil.
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2
Butter the bread and place on a baking sheet.
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3
Broil until golden, 2 to 3 minutes, and remove from the oven.
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4
Spread Miss Dixie's Remoulade on both sides of the bread.
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5
Layer on the turkey, tomatoes, pepperoncini and romaine.
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6
Top with other half of bread and serve immediately.
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7
In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed.
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8
Scrape down sides as needed.
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9
Refrigerate until ready to use.
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10
Combine all the ingredients together in a large re-sealable plastic bag.
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11
Place in a bowl, to catch any leaks, and refrigerate 12 to 24 hours.
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12
Preheat the oven to 325 degrees F.
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13
Remove the turkey breast from the brine, drain well and pat dry with paper towels.
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14
Place the turkey breast, skin-side up, on a baking sheet fitted with a wire rack.
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15
Place in the oven and cook for 1 hour 15 minutes.
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16
Turn the oven up to 400 degrees F and cook for an additional 10 to 15 minutes, or until the internal temperature is 160 degrees F and the skin is nicely browned.
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17
Remove from the oven, cover with aluminum foil and let rest for 10 minutes.
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18
Meanwhile, preheat the grill to medium heat and oil the grates generously with vegetable oil.
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19
Once the turkey has rested, cut the meat off the bone and carve into 3/8-inch thick slices.
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20
Place the slices on the grill and cook 1 to 2 minutes on each side, just until grill marks develop.
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21
Remove from the grill.
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22
Yield: 1 (2 1/2 to 3-pound) bone-in turkey breast.
