This year, instead of roasting a whole turkey, flout tradition and go straight for everyone’s favourite next-day dishl the turkey sandwich. While we love the iconic moment of carving the bird, this hassle-free recipe delivers all the moist, tender flavour, minus the intimidation factor.
Turkey legs are braised low and slow in a bath of milk, and the result is fall-off-the-bone meat with a subtle sweetness from the milk. Pile it high and top with a slather of mustard, cranberry sauce and a pickle for a sandwich worth giving thanks for.
Prep: 10 minutes
Total: 2 hours 10 minutes
2 turkey legs
1 Tbsp salt
2 tsp pepper
1 Tbsp butter
1 Tbsp canola oil
3 shallots, quartered
2 Tbsp apple cider vinegar
3 cups milk
2 sprigs thyme
8 slices sourdough bread, toasted
1/4 cup bread and butter pickles
4 tsp Dijon mustard
1/2 cup cranberry sauce
1. Season turkey legs with salt and pepper.
2. Heat butter and oil in a large heavy bottom pot over high heat. Place 1 turkey leg in pot and brown on all sides, about 5 minutes. Transfer leg from pot to a plate and repeat with other leg. Transfer other leg to plate.
3. Place shallots and cider vinegar in pot. Using a wooden spoon scrape the bottom of the pan to lift any brown bits.
4. Reduce heat to medium and cook shallots until fragrant, about 2 minutes.
5. Return turkey legs to pot and pour in milk with thyme sprigs. Increase heat to medium-high to bring milk to boil. Quickly reduce heat to medium-low and cover pot. Let cook, rotating leg every 30 min until turkey is cooked through and falling off the bone, about 2 hours.
6. Transfer turkey legs to a bowl and pull the meat off the bones using a fork. Discard tendons and bones. Shred meat using two forks.
7. Pour 1 cup of cooking liquid over pulled turkey meat and stir to combine.
8. Spread dijon mustard over two pieces of toasted sourdough bread. Place desired amount of meat on one piece of bread and top with pickle and cranberry sauce.
9. Close sandwich and serve immediately.