Tipsy Turkey Recipe

Cook the cranberries

In a medium saucepan combine the cranberries, water, and granulated sugar. Bring to a gentle boil over medium-high heat, stirring occasionally so the sugar dissolves.

Once boiling, reduce heat to medium and simmer. The cranberries will begin to pop after 6–8 minutes. Continue cooking until most berries have burst and the mixture has thickened slightly, about 8–10 minutes total.

Remove saucepan from heat and stir in the orange juice, orange zest, vodka, red pepper flakes (if using), and kosher salt. Stir thoroughly to combine so the alcohol and citrus incorporate into the warm sauce.

Taste and adjust seasoning: add up to 1–2 teaspoons more sugar if you prefer sweeter, or a pinch more salt if it tastes flat. Let cool for at least 10 minutes — the sauce will thicken as it cools. If making ahead, cover and refrigerate; bring to room temperature before assembling sandwiches so it spreads easily.

If toasting rolls: heat a large skillet over medium. Spread butter lightly on the cut sides of each roll. Toast cut sides in the skillet until golden and crisp, 1–2 minutes. Remove from heat.

Season the sliced turkey lightly with the 1/2 teaspoon salt and 1/4 teaspoon black pepper, tossing gently to distribute.

Place a provolone slice on the bottom half of each warm roll. If you prefer the cheese melted, place the roll bottoms with cheese under a broiler for 30–60 seconds or return to the warm skillet for 20–30 seconds until cheese softens but does not fully run.

Arrange about 2 ounces (by weight) or a generous handful of the seasoned sliced turkey on top of the provolone on each sandwich (totaling the 8 oz listed).

Top the turkey with 1/4 of the sliced tomato (about 3–4 slices per sandwich depending on tomato size) and 1 cup of lettuce per sandwich (divide the 4 cups among the 4 sandwiches).

Spoon 1.5 tablespoons of the vodka cranberry sauce onto the tomato or over the lettuce for each sandwich (divide the sauce evenly). For a wetter sandwich, add up to 2 tablespoons per sandwich.

Close sandwiches with the top roll, press gently, slice in half if desired, and serve immediately. If preparing ahead, keep components separate (turkey and sauce refrigerated) and assemble just before serving.