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Ultimate Turkey Sandwich
A slow‑cooked, brined turkey leg confit served on crisp homemade focaccia with a spicy peperoncini aioli, roasted peppers, pickled onions and fresh microgreens. Perfect for a holiday feast or a gourmet lunch.
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Cost Breakdown
Critical Success Points
- • Brining the turkey for 24 hours
- • Low‑temperature confit cooking (250°F for 3½ hours)
- • Crisping the turkey skin at high heat
- • High‑heat bake of focaccia (500°F)
- • Emulsifying the aioli without breaking
Safety Warnings
- • Duck fat is extremely hot; use oven mitts and handle with tongs.
- • Raw turkey must reach an internal temperature of 165°F (74°C) before serving.
- • Aioli contains raw egg; use pasteurized eggs if concerned about salmonella.
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