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1
For the brine: Combine the honey, salt, bay leaves, garlic, rosemary, thyme, red pepper flakes and 1 cup water in a large saucepot.
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2
Bring to a boil over medium-high heat.
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3
Turn off the heat and add the ice cubes.
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4
Place the turkey and brine into a 1-gallon resealable plastic bag.
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5
Refrigerate for 1 hour.
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6
Remove from the brine and pat dry with paper towels.
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7
For the herb-roasted turkey breast: Preheat the oven to 425 degrees F.
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8
Combine the garlic, parsley, rosemary, thyme, lemon zest, olive oil, salt and black pepper in a small mixing bowl and mix well.
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9
Rub the turkey all over with the herb-olive oil mixture to completely cover.
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10
Place the turkey in a large cast-iron skillet and roast for 15 minutes.
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11
Reduce the heat to 300 degrees F and cook until the internal temperature reaches 160 degrees F, 75 minutes to 90 minutes.
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12
Cover with foil if the turkey starts to get too dark.
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13
Let the turkey rest for 10 minutes.
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14
Reserve all the juices from the bottom of the skillet.
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15
Shred the turkey when cool enough to handle and reserve.
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16
For the grilled cremini mushrooms: Preheat a grill to high.
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17
Add the creminis, olive oil, thyme, salt and pepper to a medium mixing bowl and toss well to coat.
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18
Place the creminis on the grill and char on all sides, 4 to 5 minutes.
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19
Reserve the mushrooms.
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20
For the garlic butter: In a medium saucepan, combine the butter and garlic over medium heat and cook until the garlic becomes fragrant, 5 to 6 minutes.
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21
Add the parsley and mix well.
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22
Transfer to a small bowl and reserve.
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23
For the sandwiches: Increase the oven to 425 degrees F. In the same pan the turkey was roasted in, heat the flour and 2 tablespoons of the butter over medium heat, whisking together to make a roux.
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24
Cook, whisking often, for 5 minutes.
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25
Stir in the wine, then add the cremini mushrooms and chicken broth.
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26
Bring to a boil, reduce to a simmer and cook until the gravy is reduced by half, 12 to 15 minutes.
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27
Heat the remaining 2 tablespoons butter and shredded turkey in a large cast-iron pan over medium-high heat.
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28
Let the turkey crisp in the pan, 2 to 3 minutes.
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29
Lightly brush the rolls with the garlic butter and toast in the oven until golden brown, 6 to 8 minutes.
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30
Spoon 1 tablespoon black truffle paste on a roll.
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31
Top with 2 ounces of the sliced truffle gouda laid from end to end, a quarter of the crisped turkey and some arugula.
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32
Spoon 2 tablespoons of the gravy over the roasted turkey.
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33
Make 3 more sandwiches with the remaining ingredients.
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34
Serve immediately with extra gravy on the side.
