Classic turkey club sandwich

Whisk the water, salt and sugar until dissolved.

Submerge the turkey breast fully and brine in the fridge for as little as 12 but preferably 48 hours.

Preheat the oven to 275F and set the brined breast on a wire rack on a half sheet tray.

Roast gently at 275F for about two hours; the low heat makes the muscle fibers contract less violently and keeps the juices in.

Drop 12 eggs into boiling water and cook 12 minutes, keeping the water at a full simmer rather than a ripping boil so the shells do not break before the white sets.

Move the pot to the sink, cover the eggs with ice, cool five minutes, then peel them and pop out the yolks.

Combine the cooked yolks, white distilled vinegar, sugar, salt, mustard powder, sweet paprika and mayo.

Spin with an immersion blender until the yolks are smooth and everything is well combined.

Pull the turkey when lightly golden and check with an instant read for 147 to 150F; it carries over another five to 10 degrees while resting.

Rest the breast completely before slicing.

Bake the thin sliced bacon in a 375F oven for 30 minutes, until fully rendered, deeply reddish brown and stiff as a board.

Cut a few slices of ripe tomato and wash the green leaf lettuce.

Variation, the bread: combine dry and wet ingredients in a stand mixer and mix eight to 10 minutes on medium-high until the dough passes the tuck test.

Variation, the bread: round the dough off in a bowl and ferment two hours, then shape into a tube and proof in a loaf pan for 90 minutes until grown by about two and a half times.

Variation, the bread: score with a bread lame or serrated knife and bake at 400F for 25 to 30 minutes.

Slice the bread about half an inch thick.

Peel the skin off the roasted breast, cut the breast in half, then shave the meat as thin as possible with the sharpest knife; a thick slab also works.

Toast all three bread slices lightly, 45 to 60 seconds; over-toasted bread goes crusty and glassy.

Bottom slice: a full tablespoon of famous sauce, a few lettuce leaves, a thin slice of tomato with salt and pepper, two slices of bacon broken into four halves and shingled, about three ounces of turkey.

Spread plain mayonnaise on the underside of the middle slice, lay it on and press firmly.

Top half: famous sauce, lettuce, tomato, salt, pepper, shingled crispy bacon, about three ounces of turkey again, then slather the top slice generously with plain mayo.

Press firmly, secure the whole sandwich with sandwich picks and slice on a bias.

Serve with ruffled potato chips and a cold dill pickle.