Image of a Turkey Confit Hot Brown Sandwich


courtesy of Chef Derek Dollar of Milton’s Cuisine & Cocktails

4 turkey legs
1 cup Kosher salt
¾ cup light brown sugar
2 tablespoons cracked black pepper
6 sprigs fresh thyme
1 tablespoon dried basil leaf
½ gallon vegetable oil

Combine all dry ingredients in a food processor and blend until well incorporated. Season the turkey legs liberally and allow them to sit refrigerated overnight. Next, preheat the oven to 225 degrees Fahrenheit. Place the turkey in an oven-safe pan and cover with oil, then cover the top of the pan with aluminum foil and place in the oven for approximately 4 hours. Remove from the oven and allow to rest for an additional hour. When the turkey is cool enough to touch, pick the meat by hand.

Smoked Cheddar Mornay Sauce

1 quart heavy cream
½ pound shredded smoked cheddar cheese
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce

In a heavy-bottomed pot, heat the heavy cream until it scalds. Then, whisk in the shredded cheddar, Dijon mustard and Worcestershire sauce until well blended. Next, season with salt and ground white pepper and blend with a stick blender.

Assembling the Canapé

Picked turkey confit
4 slices 1-inch thick honey wheat bread
8 slices yellow vine-ripe tomatoes
Smoked cheddar Mornay
Pork rinds
¼ cup sliced chive

Lightly brush some olive oil onto the bread and grill for approximately one minute per side. Next, place two pieces of yellow tomato on each piece of grilled bread. Then, top with the confit turkey and ladle about two ounces of Mornay sauce over the turkey. Top with crushed pork rinds and chive.