Confit Turkey BLT

Confit Turkey BLT

Hold onto your taste buds, because this Confit Turkey BLT is about to drop the flavor bomb of the century, making even the most serious foodies do the chicken dance of joy! I'm giving our turkey a spa day with smoked salt—because nothing says relaxation like seasoning your bird with sophistication. Then, the turkey takes a leisurely dip in a jacuzzi of olive oil, garlic and herbs that are fancier than a cat wearing a monocle. While the turkey's lounging at 250°F, our bacon is having a disco party with cranberry sauce at 385°F – they're basically the bacon version of Saturday Night Fever. Mayo is getting a makeover too, putting on a poultry seasoning tuxedo for the fancy occasion. And because we believe in multitasking, we're crisping up turkey skin on a skillet. Assemble the masterpiece like you're crafting a sandwich Picasso, layering confit turkey, lettuce, seasoned tomatoes, cranberry bacon and the crispy turkey skin grand finale. This is a ride to deliciousness you won't want to get off!
Prep Time 40 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 50 minutes
Course lunch
Cuisine American, French
Servings 4 sandwiches


  • 4 telera rolls
  • 2 turkey thighs
  • 2 turkey legs
  • 4 cups olive oil (or more)
  • 4-6 cloves of garlic
  • 4 bay leaves
  • 1/4 cup peppercorns
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • 2 sprigs of sage
  • 1 pound thick cut bacon
  • 1/2 cup cranberry sauce
  • 1 cup mayonnaise
  • 2 tablespoons poultry seasoning
  • 4 large seasoned tomatoes
  • Lettuce


  • Dry brine some turkey thighs and legs with some smoked salt. Combine a pot of olive oil with garlic, bay leaves and peppercorns. Place the turkey inside then add rosemary, thyme and sage. Cook at 250°F for 3 hours.
  • In the meantime, add cranberry sauce to bacon strips and cook at 385°F for 15 minutes.
  • To elevate the mayonnaise, combine with poultry seasoning, salt and pepper.
  • Once the turkey is done, let them cool and extract the skin. Place the skin on a skillet until they are crispy. Shred the turkey meat and toast some telera bread.
  • Build the sandwich by spreading mayonnaise on the bottom bun. Place a bunch of the confit turkey on top followed by lettuce, tomato, cranberry bacon and the crispy skin. Close out the sandwich and enjoy!


Keyword bacon, confit, sandwich, turkey

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