Gourmet Turkey Confit Club Sandwich
Indulge in a flavorful twist on the classic club sandwich with our Gourmet Turkey Confit Club Sandwich. This delightful lunch or snack option combines tender, slow-cooked turkey breast and confit turkey legs and thighs, all nestled between toasted Pullman bread slices. Topped with crispy bacon, fresh lettuce, vibrant tomatoes, and a smooth layer of mayonnaise, this sandwich is perfect for sharing or enjoying as a satisfying meal any day of the week. Gourmet yet approachable, it's a recipe that will impress family and friends alike!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Boneless turkey breast
1 (12- to 15-pound, seasoned with salt, pepper, brown sugar, and thyme)
Kosher salt
to taste (for seasoning)
Freshly ground black pepper
to taste (for seasoning)
Brown sugar
2 cups (for seasoning)
Fresh thyme
1 bunch (chopped, for seasoning)
Duck fat
1 gallon (for confit and frying)
Turkey legs and thighs
4 legs and 4 thighs (or 8 boneless turkey thighs)
Bay leaves
2 (for confit)
Pullman bread
18 slices (for the sandwiches)
Mayonnaise
to taste (for spreading on bread)
Leaf lettuce
1 (for sandwich assembly)
Vine-ripe tomatoes
to taste (sliced for sandwich assembly)
Cooked bacon
24 slices (crispy, for sandwich assembly)
Instructions
1
Preheat your oven to 300 degrees F (150 degrees C). Season the boneless turkey breast generously with kosher salt and freshly ground black pepper. Rub in the brown sugar and chopped thyme to infuse flavor.
2
Wrap the seasoned turkey breast tightly in aluminum foil and place it in the oven. Roast for 4 to 5 hours until the internal temperature reaches 160 degrees F. Remove from the oven and allow it to cool completely before unwrapping and slicing thinly across the grain.
3
Once the turkey breast is done, reduce the oven temperature to 200 degrees F (93 degrees C). In a large, deep pan, warm the duck fat over low heat. Rub the turkey legs and thighs with kosher salt, then submerge them completely in the warmed duck fat.
4
Add a sachet with the fresh thyme and bay leaves to the duck fat, cover the pan tightly with aluminum foil, and roast for 6 to 8 hours until the meat is tender and easily pulls apart with a fork. Let the confit cool in the fat overnight to enhance the flavors.
5
The next day, carefully warm the confit just enough to remove the turkey from the fat. Shred the confit turkey meat into bite-sized pieces and toss with a small amount of reserved duck fat to keep it moist. Set aside some fat for later use in assembly.
6
To prepare the confit for sandwiches, press the shredded confit into a baking dish in an even 1/2-inch layer. Cover with plastic wrap, pressing it directly against the meat. Place another tray on top, weighted with cans or similar weights, and let it set in the refrigerator overnight.
7
When ready to assemble the sandwiches, unwrap the confit and cut it into squares that match the size of your bread slices. Toast 18 slices of Pullman bread until golden-brown and crispy. Slice the cooled turkey breast thinly.
8
Heat 2 tablespoons of duck fat in a non-stick pan over medium heat. Fry the squares of confit until they are golden-brown and crisp on both sides.
9
For each sandwich, spread mayonnaise on the toasted bread slices. Start with a square of confit, add 4 slices of crispy bacon, top with fresh tomato slices, turkey breast, and a layer of lettuce. Finish with a slice of toasted bread on top and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Gourmet Turkey Confit Club Sandwich?
It is a luxurious version of a classic club sandwich featuring slow-roasted turkey breast and shredded turkey confit, layered with bacon, lettuce, tomato, and mayonnaise on toasted Pullman bread.
What cuts of turkey are required for this recipe?
The recipe calls for a 12- to 15-pound boneless turkey breast and 4 turkey legs and 4 thighs (or 8 boneless thighs).
What temperature should I roast the turkey breast?
The turkey breast should be roasted at 300 degrees F (150 degrees C).
How long does the turkey breast need to cook?
It typically takes 4 to 5 hours for the turkey breast to reach the proper internal temperature.
What is the target internal temperature for the roasted turkey breast?
The turkey breast is done when it reaches an internal temperature of 160 degrees F.
How is the turkey breast seasoned?
It is rubbed with kosher salt, freshly ground black pepper, 2 cups of brown sugar, and a bunch of chopped fresh thyme.
What temperature is used for the turkey confit?
The confit is prepared in the oven at a low temperature of 200 degrees F (93 degrees C).
How long should the turkey legs and thighs cook in the duck fat?
They should roast for 6 to 8 hours until the meat is tender and easily pulls apart with a fork.
What kind of fat is best for the turkey confit?
The recipe specifically uses one gallon of duck fat for submerging and roasting the turkey meat.
What aromatics are added to the confit fat?
A sachet containing fresh thyme and 2 bay leaves is added to the duck fat to infuse the turkey with flavor.
How do I prepare the confit meat for the sandwich layers?
Shred the cooked confit meat, toss it with a bit of duck fat, and press it into an even 1/2-inch layer in a baking dish to chill overnight.
Why is it important to press the confit meat overnight?
Pressing the meat with weights in the refrigerator helps it set into a solid layer that can be easily cut into squares for assembly.
How do I ensure the confit is crispy in the sandwich?
Cut the pressed confit into squares and fry them in a non-stick pan with 2 tablespoons of duck fat until golden-brown and crisp on both sides.
What type of bread is used for this club sandwich?
The recipe uses 18 slices of Pullman bread, which should be toasted until golden-brown.
How should the turkey breast be sliced?
The cooled turkey breast should be sliced thinly across the grain to ensure a tender bite.
What are the primary toppings used in the sandwich?
The toppings include crispy cooked bacon, vine-ripe tomato slices, leaf lettuce, and mayonnaise.
How much bacon is used in this recipe?
The recipe calls for 24 slices of crispy, cooked bacon for the full batch of sandwiches.
What is the recommended assembly order?
Spread mayonnaise on toasted bread, then layer a square of crispy confit, 4 slices of bacon, tomato slices, sliced turkey breast, and lettuce.
Can I use boneless thighs instead of whole legs and thighs?
Yes, you can substitute 8 boneless turkey thighs for the legs and thighs mentioned in the recipe.
Is this a quick recipe to make?
No, this is a multi-day gourmet process that involves several hours of roasting and an overnight cooling and pressing period.
How much brown sugar is used for the turkey breast rub?
The recipe calls for 2 cups of brown sugar to be rubbed onto the boneless turkey breast.
Do I need to leave the confit in the fat overnight?
Yes, letting the confit cool in the duck fat overnight enhances the flavor and ensures the meat stays moist.
What should I do with the duck fat after roasting the confit?
Reserve some of the duck fat to toss with the shredded meat and to use for frying the confit squares before assembly.
What makes this sandwich 'gourmet'?
The use of duck fat confit, slow-roasted turkey breast with a specialty rub, and high-quality ingredients like Pullman bread elevates it beyond a standard deli sandwich.
How many tomatoes are needed?
The recipe suggests vine-ripe tomatoes to taste, sliced specifically for the sandwich assembly.
Can I prepare the turkey breast in advance?
Yes, the turkey breast must be cooled completely before slicing, and it is best handled after chilling.
How much duck fat is used in the frying pan?
Use 2 tablespoons of the reserved duck fat in a non-stick pan to fry the confit squares.
Should the sandwich be served hot or cold?
The sandwich should be served immediately while the toasted bread and fried confit squares are still warm.
What is the purpose of the aluminum foil in the turkey breast roasting?
Wrapping the breast tightly in foil locks in the moisture and seasonings during the long 4-5 hour roasting period.
Is this recipe suitable for a large group?
Yes, with 18 slices of bread and large quantities of turkey and bacon, it is designed to satisfy family and friends.