Yields: 2-3 sandwiches
Prep Time: 20 minutes (plus time for confit, if making from scratch)
Cook Time: 10 minutes
Ingredients:
For the Confit Turkey (if making from scratch):
2-3 Turkey Legs or Thighs (about 2 pounds)
4 cups Duck Fat or Olive Oil (enough to submerge the turkey)
4 cloves Garlic, smashed
2 sprigs Thyme
2 sprigs Rosemary
1 Bay Leaf
Salt and Pepper, to taste
For the BLT Assembly:
2-3 Rolls or Buns (brioche, ciabatta, or your favorite)
Cooked Confit Turkey (shredded)
4-6 slices Cooked Bacon
2-3 slices Tomato
Lettuce Leaves (romaine, butter lettuce, or your preference)
Mayonnaise (or aioli)
Instructions:
1. Prepare the Confit Turkey (if making from scratch):
Season the Turkey: Season the turkey legs or thighs generously with salt and pepper.
Combine Ingredients: In a heavy-bottomed pot or Dutch oven, place the turkey, duck fat (or olive oil), garlic, thyme, rosemary, and bay leaf. Ensure the turkey is fully submerged in the fat.
Cook Slowly: Heat the pot over low heat until the fat is gently simmering. Reduce the heat to the lowest setting and cook for 2-3 hours, or until the turkey is very tender and falling off the bone.
Shred the Turkey: Remove the turkey from the fat and let it cool slightly. Shred the meat with two forks, discarding the skin and bones.
2. Assemble the Confit Turkey BLT:
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