Kentucky Hot Brown

Started by The Brown Hotel in the 1920's, this hot brown recipe is great comfort food or a good way to use leftover turkey from Thanksgiving.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings

Calories 852kcal

Preheat oven to 450°F. Pat the turkey dry with paper towel. Rub the turkey breast all over with butter and loosen the skin and rub some butter into the meat under the skin. Sprinkle with salt and pepper. Place on rack in a roasting pan.
Place the turkey in the oven and immediately lower to 350°F. Roast for 1 hour and then begin checking temperature. (All depends on how thick turkey is). The turkey is done once the temperature reaches 165°F. Check every 15 minutes until it's done. Remove from oven and let rest for 15 minutes with loosely covered aluminum foil.

In a medium saucepan, melt butter over medium heat and slowly whisky in flour until combined to form a roux. Cook roux for 2 minutes, stirring frequently. Whisk in the half-and-half and cook until it begins to simmer, about 2-3 minutes. Remove from heat and whisk in cheese until the sauce is smooth. Add pinch of nutmeg, salt and pepper to taste. Set aside.
For each hot brown, use a mini iron skillet and place one piece of bread on the bottom. Place about ½ lb sliced turkey on top of the bread and then a slice of tomato. Pour about ¾ cup of the sauce over the turkey, covering everything. Sprinkle with some additional cheese. Place under broiler for about 2 minutes or until cheese begins to brown and bubble.
Remove from the oven and cross two pieces of bacon over top. Sprinkle with some paprika and fresh parsley.

Don’t use pre-shredded cheese. It doesn’t taste as good and also has additional ingredients that you don’t need.
When making the Mornay sauce, you must stir constantly as it heats up and becomes thick. Otherwise you’ll have burnt half-and-half on the bottom.
You know the turkey is done when you insert a thermometer in the breast and it reaches 165°F. The key is finding the right part of the breast and making sure the thermometer doesn’t touch the bone.