The Hot Brown Recipe

Name: The Hot Brown
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Turkey (Enough for 4 portions):; 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; 1/2 cup grated Pecorino Romano cheese; 1 pinch freshly grated nutmeg; For 4 Hot Browns:; 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

Servings: persons

For the Turkey (Enough for 4 portions):
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
1/2 cup grated Pecorino Romano cheese
1 pinch freshly grated nutmeg
For 4 Hot Browns:
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

1
Preheat the oven to 350 degrees F (175 degrees C).
2
Season the skinless side of the turkey breast with 1/2 of the kosher salt and herbes de Provence. Season the skin side with the remaining kosher salt. Place turkey skin-side up into an oiled baking dish.
3
Roast in the preheated oven until an instant-read thermometer inserted into the turkey registers 148 degrees F (64 degrees C), 45 to 60 minutes.
4
Place bacon on a baking sheet lined with aluminum foil. Remove turkey from the oven and let cool.
5
Bake bacon in the hot oven until about halfway cooked, 10 to 15 minutes.
6
Melt butter in a pot over medium heat. Stir in flour until combined. Cook, stirring occasionally, until roux smells like cooked pie crust, about 3 minutes. Whisk in cream all at once. Cook until Mornay sauce is thickened and starting to boil, about 5 minutes. Immediately turn off the heat.
7
Season Mornay sauce with salt, black pepper, and cayenne pepper. Stir in 1/2 cup Pecorino Romano cheese until combined. Add nutmeg and stir briefly.
8
Cut turkey into thick slices. Pull off the skin.
9
Stack 2 bread slices on top of each other and trim off the crusts. Cut 1 slice into 2 triangles. Place bread in a small baking dish set on top of a sheet pan. Top bread with 3 slices of turkey. Place 3 tomato slices in between. Ladle 1/4 of the Mornay sauce all over and cover with 2 tablespoons Pecorino Romano cheese. Sprinkle with paprika; lay the partially cooked bacon across the top. Repeat with remaining ingredients to make 3 more servings.
10
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
11
Bake under the broiler until bacon is crispy and the tops are well browned, about 5 minutes. Place on napkin-lined plates and sprinkle parsley over each dish.

1526

kcal

Calories

109

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the Turkey (Enough for 4 portions):, 2 pounds boneless turkey breast with skin on, 1 tablespoon kosher salt, 1 teaspoon herbes de Provence, and more.

Yes, The Hot Brown falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The Hot Brown

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