Maple roasted turkey and bacon club

Drain the turkey, pat it dry, remove the wings and carve the breasts from the breastbone; freeze the legs for braising and use the bones for stock.

Season the breasts with brown sugar, salt, maple syrup and chopped thyme, rosemary and sage, spreading the maple glaze evenly over the skin; finish with black pepper, dried oregano and fennel seed or pollen.

Roast at 350F for one hour or until the breasts reach 155F inside (150F is his target for sandwich meat; 155 to 160F if worried).

Rest skin side down so the juices run through the meat; once cool, wrap in plastic or vacuum seal (with extra maple syrup in the bag) and refrigerate.

Shingle the bacon overlapping on a tray and broil until very crispy, flipping about halfway; rest on paper towels.

Winter herb aioli: mix chopped thyme, sage and rosemary with Dijon mustard, mayonnaise, black pepper and white wine vinegar in a small bowl.

Slice the cold turkey breast thinly at an angle.

Toast the sourdough lightly with a little butter on a hot flat top; a heavy toast dries out the sandwich.

Assemble: aioli, turkey, bacon, a couple slices of cheddar, romaine, sliced tomato and black pepper; repeat for a second layer.