Kentucky Hot Browns in a Skillet

Ingredients:

• 1 turkey breast half with skin and bone (about 1.8 kg)
• 4 tsp vegetable oil
• 120 g bacon, chopped
• 2 cups grape tomatoes, halved
• 4 tbsp (60 g) butter
• 2.5 cups whole milk
• 3 tbsp. flour
• 1 cup grated sharp cheddar (about 120 g)
• 1/4 cup chopped baked red peppers
• 2 slices stale sourdough bread, cut into 2cm cubes (2 heaping cups)
• 0.5 cup grated Parmesan (about 30 g)

Preparation:

1. Preheat oven to 350°F (175°C). Rub the turkey with 2 teaspoons of vegetable oil; season both sides with salt and pepper. Place on a baking sheet and roast until a thermometer inserted into the thickest part of the breast registers 160°F (71°C), 45 to 55 minutes. Remove the turkey from the oven and let it rest for 15 minutes before carving; the internal temperature will reach 165°F (74°C).
2. Meanwhile, place the bacon on a baking sheet and bake until crispy, about 20 minutes. Transfer to a paper towel-lined plate to drain.
3. Reduce the oven temperature to 120°C (250°F). Drizzle the tomatoes with the remaining 2 teaspoons of vegetable oil and season with salt and pepper. Place the tomatoes, cut side up, on a separate baking sheet lined with parchment paper and bake until they begin to dry out and wrinkle, about 45 minutes.
4. While the tomatoes are roasting, start preparing the Mornay sauce..
   
   In a medium saucepan, melt the butter over medium heat. In a smaller saucepan, heat the milk over medium heat. Once the butter has melted, add the flour and stir continuously to avoid burning the roux, about 2 minutes. When the milk begins to simmer, slowly pour it into the roux, stirring constantly to prevent lumps from forming.
5. Increase the heat and bring the sauce to a boil, then reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 6-8 minutes. Add the cheddar and roasted peppers and stir. Remove from heat and season with salt and pepper.
6. Preheat oven to grill mode.
7. Evenly distribute the bread cubes among four 6-inch cast-iron skillets (or use disposable pie pans or other small pans). Cut the turkey into 1-inch pieces, discarding the skin and bones. Divide the meat evenly among the skillets. Drizzle with Mornay sauce, then top with the tomatoes. Sprinkle with Parmesan cheese, add the bacon, and broil until golden brown and the cheese is bubbling, about 5 minutes. Serve immediately.