Turkey BLT


Two turkeys, ready to be roasted and turned into Thanksgiving dinner and leftovers for the foreseeable future.

For our readers in the United States, it’s the week after Thanksgiving. And for many, Thanksgiving would not be Thankgiving unless they cooked a gigantic, mutant turkey so big that even their entire assembled family could not finish it one sitting. And so, the few days (or even the week) after Thanksgiving is a time for leftovers.

This week on Beer and Wine Journal, in addition to the usual stuff, we’ll be presenting some great leftover recipes. And, to go along with that theme, I’ll present a series on making a second beer from your grain bed, using parti-gyle-like techniques.

Today’s recipe is for turkey BLTs. These are super easy to make, but ridiculously delicious. Enjoy!

Other recipes in Leftover Week were turkey stock and pan gravy, Pilgrim oysters (chicken-fried stuffing balls), carbonated cranboozy relish and turkey noodle soup


Turkey BLT



The name Turkey BLT leaves nothing to the imagination.


2 slices of sourdough bread (toasted)

2 or 3 leaves of lettuce

2 slices of tomato

3 slices of bacon

leftover turkey breast slices (enough to cover a slice of bread)


1 Tbsp. cranberry relish or sauce (optional)

1 fried egg (optional)



Wash the lettuce and tomato. Slice tomato. Tear off 2 or 3 bread-sized leaves of lettuce. Put slices of bread in toaster and fry the bacon. Heat leftover turkey in microwave until warm. When toast is ready, spread mayo on one slice, add turkey, bacon, lettuce, and tomato. If you’re going with the fried egg option, put the egg between the turkey and bacon. If you’re going with the cranberry option, spread it on the other slice of bread. Cut sandwich diagonally. Feel sad for others who are not enjoying a sandwich as awesome as yours.


Club Sandwich Option:

Toast three slices of bread and make a “double decker” sandwich. Hold sandwich halves together with toothpicks.

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