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Turkey Confit Club Sandwich: A Culinary Masterpiece

There’s a certain magic to a perfectly constructed club sandwich. As a kid, my grandfather would always make them after Thanksgiving, using up the leftover turkey in the most extraordinary way. He’d always have a twinkle in his eye as he carefully layered each component – the crisp bacon, the juicy tomatoes, the cool lettuce, all held together with toasted bread and a generous spread of mayonnaise. This Turkey Confit Club Sandwich takes that comforting memory and elevates it to something truly special, a celebration of flavors and textures that’s guaranteed to impress.

Recipe Overview:

Prep Time: 38 hours 35 minutes
Cook Time: 14 hours
Total Time: 52 hours 35 minutes
Servings: 6
Yield: 6 sandwiches
Dietary Type: Not specified

Ingredients:

Turkey

One 12- to 15-pound boneless turkey breast
Kosher salt & freshly ground black pepper
2 cups brown sugar
1 bunch fresh thyme, chopped

Confit

1 gallon duck fat
4 turkey legs, and 4 thighs or 8 boneless turkey thighs
Kosher salt
8 ounces fresh thyme, chopped
2 bay leaves

Sandwich

18 slices pullman bread
Mayonnaise
1 leaf lettuce
Vine-ripe tomatoes, sliced
24 slices cooked bacon

Equipment Needed:

Large roasting pan
Aluminum foil
Large pan (big enough to hold the legs and thighs)
Baking dish or small baking tray
Plastic wrap
Another tray
Weights or cans
Toaster
Nonstick pan

Instructions:

Preheat the oven to 300 degrees F.
Sprinkle the turkey breast liberally with salt and pepper.
Rub with the brown sugar and chopped thyme. Be generous, ensuring the entire surface is coated.
Wrap in aluminum foil tightly. This helps to retain moisture during the long roasting process.
Roast in the oven until the meat has reached an internal temperature of 160 degrees F, about 4 to 5 hours. Use a meat thermometer to ensure accuracy. Don’t overcook, or the breast will be dry.
Remove from the oven and let cool completely before opening and slicing. This resting period allows the juices to redistribute, resulting in a more tender and flavorful turkey breast.
Lower the oven temperature to 200 degrees F.
Warm the duck fat in a large pan big enough to hold the legs and thighs. The duck fat should be melted, but not sizzling.
Rub the legs and thighs with salt.
Submerge in the duck fat. Ensure the turkey pieces are completely covered in the fat. This is crucial for the confit process.
Add a sachet of the thyme and the bay leaves to the fat. You can tie the thyme and bay leaves together in cheesecloth to make a sachet, making it easier to remove later.
Cover with aluminum foil tightly.
Roast until the meat is tender and pulls away effortlessly with a fork, about 6 to 8 hours. Check the turkey periodically to ensure it is still submerged in the duck fat.
Remove and let cool in the duck fat overnight. This extended cooling period is essential for the confit flavor to fully develop.
Gently warm the turkey confit, just enough to remove the turkey from the fat. Be careful not to overheat the fat, or the turkey will become greasy.
Shred the meat into pieces and toss with a little bit of the reserved fat. The duck fat adds richness and moisture to the shredded turkey.
Reserve some more of the fat for assembling the sandwiches.
Press the confit into a baking dish or small baking tray in a single 1/2-inch layer. Use a baking dish that will allow for a relatively uniform layer.
Lay plastic wrap over the tray directly touching the confit, and place another tray on top. This will help to press the confit evenly.
Add a few cans or weights to press it down and let it sit overnight. This step is crucial for the confit to firm up and hold its shape.
Unwrap the confit and cut 1 square per sandwich about the same size as the bread slices.
Toast the bread, and then slice the turkey breast very thinly across the grain. Slicing against the grain will make the turkey more tender.
Heat 2 tablespoons of duck fat in a nonstick pan over medium heat until hot. The duck fat adds a delicious flavor and helps to crisp the confit.
Place the squares of confit in the pan and fry until brown and crisp on both sides. Keep a close eye on the confit as it fries, as it can burn easily.
Spread mayonnaise evenly over the bread slices.
For each sandwich, place the confit on one slice and top with another piece of bread.
Add 4 slices bacon, some tomato, turkey breast and lettuce.
Top with last piece of bread and serve.

Expert Tips & Tricks:

For an even crispier confit, try dredging the squares in a little flour or cornstarch before frying.
If you don’t have duck fat readily available, you can use olive oil as a substitute for the confit, but the flavor will be different.
Make the confit ahead of time. It can be stored in the refrigerator for up to a week.
Use high-quality bacon for the best flavor.
Consider adding a smear of Dijon mustard to the mayonnaise for an extra zing.
If you don’t have Pullman bread, use your favorite sandwich bread.

Serving & Storage Suggestions:

Serve the Turkey Confit Club Sandwich immediately after assembling to ensure the bread remains crisp and the ingredients are fresh. For a visually appealing presentation, cut the sandwich in half or into quarters diagonally.

Leftover turkey breast can be stored in an airtight container in the refrigerator for up to 3 days. The turkey confit can be stored in the refrigerator, submerged in the duck fat, for up to a week. To reheat the confit, gently warm it in a pan until heated through.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	6303.4 kcal	N/A
Calories from Fat	5396 g	86%
Total Fat	599.6 g	922%
Saturated Fat	198.1 g	990%
Cholesterol	969.1 mg	323%
Sodium	1549.2 mg	64%
Total Carbohydrate	119.7 g	39%
Dietary Fiber	7.2 g	28%
Sugars	74.4 g	297%
Protein	126.1 g	252%

Note: Daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions:

For a spicier kick, add a few dashes of hot sauce to the mayonnaise.
Substitute the Pullman bread with sourdough or rye for a different flavor profile.
Add avocado slices for extra creaminess and healthy fats.
Use roasted red peppers instead of tomatoes for a sweeter flavor.
For a vegetarian option, replace the turkey confit with grilled halloumi cheese.
If you’re short on time, you can skip the confit process and use store-bought duck confit.

FAQs (Frequently Asked Questions):

Q: Can I make the turkey confit in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Place the turkey legs and thighs in the slow cooker, cover with duck fat, and cook on low for 8-10 hours, or until the meat is very tender.

Q: Is it necessary to let the confit sit overnight?
A: Yes, letting the confit sit overnight allows the flavors to meld and the meat to become more tender. It also helps the confit to firm up, making it easier to slice.

Q: Can I use olive oil instead of duck fat for the confit?
A: While you can use olive oil as a substitute, the duck fat contributes significantly to the unique flavor and richness of the confit. The taste will be different with olive oil.

Q: What can I do with the leftover duck fat?
A: Leftover duck fat is a culinary treasure! You can use it to roast potatoes, sauté vegetables, or make flavorful croutons. Store it in an airtight container in the refrigerator for up to a week, or in the freezer for longer storage.

Q: How can I prevent the turkey breast from drying out during roasting?
A: Wrapping the turkey breast in aluminum foil helps to retain moisture. You can also baste the turkey breast with pan juices or melted butter during the roasting process. Be sure to use a meat thermometer to avoid overcooking.

Final Thoughts:

This Turkey Confit Club Sandwich is more than just a meal; it’s an experience. The rich, savory flavors of the turkey confit, combined with the crisp bacon, juicy tomatoes, and creamy mayonnaise, create a symphony of tastes that will tantalize your taste buds. I encourage you to try this recipe and share your creations with friends and family. Feel free to experiment with variations and make it your own. Pair it with a crisp green salad and a cold glass of iced tea for the perfect meal. Enjoy!

Turkey Confit Club Sandwich Recipe