Go Back
one thick whole-grain toast slice topped with broad cooked dark-turkey pieces and smooth tan cider gravy on a plain plate, with some bread edge visible and no cheese, cranberry sauce, bones or garnish
Rachel Kim

Hot Turkey Sandwich

Braise the turkey thighs until the meat comes away from the bone easily, then use the cooking liquid for a smooth cider gravy. Dark meat holds up well on a hot sandwich plate, and the cider brings a little sweetness without a layer of cranberry sauce or sliced fruit. This is an open-faced dinner, so the whole-grain toast should be firm enough to move with a spatula but not so dry that you need to saw through it. Spoon the gravy over the turkey after arranging it on the bread. Leaving some toast edge visible gives you a useful crisp bite before the middle softens.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 bone-in turkey thighs about 2 1/2 lb total, skin removed
  • 1 tbsp neutral oil
  • 3/4 tsp fine salt
  • 1/2 tsp black pepper
  • 1 large yellow onion sliced
  • 1 cup apple cider
  • 3 cups low-sodium turkey stock divided
  • 1 tsp dried sage
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 4 thick slices whole-grain bread

Method
 

  1. Heat oven to 325°F. Season turkey with salt and pepper and brown in oil in a Dutch oven over medium-high heat for about 3 minutes per side.
  2. Lift turkey out, soften onion in the pot for 5 minutes, then add cider, 2 cups stock and sage. Return turkey, cover and braise in the oven for 1 3/4 to 2 1/4 hours until at least 175°F and tender enough to pull from the bone.
  3. Rest turkey for 10 minutes. Remove all bones and firm connective tissue and pull the meat into broad pieces.
  4. Strain the braising liquid, discard spent onion and skim the fat. Measure 2 cups, adding from the reserved stock only if needed to reach that amount.
  5. Melt butter in a saucepan and stir in flour for 1 minute. Whisk in the measured liquid and simmer for 5 minutes until the gravy lightly coats a spoon.
  6. Fold turkey into the gravy and heat gently to 165°F. Toast the bread on both sides under the broiler for 1 to 2 minutes total.
  7. Set one toast slice on each plate, divide turkey over it and spoon gravy over the meat. Serve the four open-faced sandwiches immediately with a knife and fork.