With a forecast of temps in the upper 90s for the next couple of days, I thought I should take advantage of mere upper 80s to provision the fridge a bit. This is a sort of Thanksgiving in July approach, with cold roast turkey providing a base for some meals ahead. So many of the post-Thanksgiving turkey salad recipes I find really are more appealing for summer anyway.

For instance, Nigella Lawson has a Mexican Turkey Salad recipe that calls for tomatoes and avocados. Think of how much better it’ll taste now, with tomatoes in season. And she has two Asian inspired salads that call for turkey in the Thanksgiving & Christmas chapter of her book Feast. The spicy flavors she favors seem just right for hot weather.

You might be wondering why the turkey breast pictured looks sort of odd. The grocery store had no pre-split turkey breasts, and I had quite a wrestle to split a whole fresh one in two. I wanted to freeze half of it for another time. Be very careful if you try this at home. I have a great 14-inch chef’s knife, but it’s still not that easy to do. Probably better to ask the butcher to do it.  If it’s a frozen breast it’s either that or cook the whole thing.

Tonight, it’s turkey sandwiches on cibiatta.