Okay, I’ll buy this. An alert and faithful reader sent me the following link from "Spruce Eats" (a nice site by the way), with a recipe for both a Reuben and if turkey, a “Rachel” sandwich. She claimed that Rachel, if done well, is “divine” (no “y” word for her, bless her heart). I can believe that it's probably a good sandwich. In this case, I don’t object to a name that is specific to the item, not a “Turkey Reuben" but "Rachel" instead. Still there are other things that don’t have a special name. Like “Turkey” Bacon, Sausage, Chili (that’s kind of borderline), Burgers, and so on. While descriptive for the customer, it's not accurate. Bacon is smoked ham. It’s NOT turkey. I’m not sure what you would call it, “Smoked Turkey strips”?
On another note, I have purchased a “Meater” meat thermometer. It’s basically a probe that is inserted into and remains in the item while being cooked. It "bluetooths" the internal temperature of the dish as well as the ambient (oven, grill, Ninja) temp. You set a target temperature like for medium rare steak at 135, and it will tell you when to pull it and monitors carryover internal temp while “resting” till it meats (ha ha) your target temp. Have not used it yet.. will report.
DF(ah, the hell with it for now)