Thanksgiving Leftovers Texas-Inspired Kentucky Hot Brown

So dude I have got to tell you about this amazing sandwich I made! It’s a Texas inspired Kentucky hot brown openface sandwich’s mofo. If you’ve never had a Kentucky hot brown you need to remedy this immediately.

So this is perfect for a post Thanksgiving treat. You’re gonna need some leftover turkey, and you’ll want to make some thick turkey broth from the carcass or the neck and giblets.

You will also need some flour, butter, white cheddar, parmesan, pickled jalapeños, canned salsa, and salt-and-pepper for the gravy. I would also add some slices of tomato, a few pieces of bacon, and possibly parsley or cilantro for a garnish. Finally – garlic Texas toast! Texas toast is not hard to make but you can find it in the frozen food section of any grocery store and you can have it made in less than 10 minutes with little effort. (Any bread should work.)

So first the Mornay sauce or gravy. You just take a little bit of your thickened broth that you made from the turkey carcass, and add a little bit of hot water to kind of get it melted and stirred up. Add a pad of butter, some of the Parmesan cheese, and a few small chunks of the white cheddar. Stir that up real well with a little bit of salt and pepper and microwave it for a minute. Add flour to thicken it up, maybe a tablespoon at a time. Throw in some pickled jalapeños and a couple tablespoons of spicy canned salsa – you know the kind of salsa you can get for $.79 at Walmart in an 8 oz can. Stir well and microwave for another minute or minute and a half. If it’s too thick cut with a little hot water. Taste it and if it’s good you did it right – if it’s not good you didn’t do it right. That’s just the kind of f*ing precision my recipes entail.

Why you’ve been doing that hopefully you’ve been cooking bacon on the stove, have your Texas toast in the oven, and sliced up a tomato or two. Finally heat up some leftover turkey.

And here is how you get a homerun. Put the Texas toast on the damn plate. Top with turkey and bacon. Smother the shit out of that with your sauce. Lay the tomato slices on top, garnish with the green if you wish, and add a little freshly ground black pepper.

And thus you have a Texas inspired Kentucky hot brown.

I literally dictated this whole recipe using Siri.

Dictated, not read.

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Jive Turkey

Daniel Larkin 11/23/10
to me 

So I’m in charge of the turkey and stuffing for this year’s Knoxville Thanksgiving.  Believe it or not, with as much cooking as I’ve done, I’ve never roasted a bird.  But you have, during the turkey sandwich challenge.  Do you have anytips/suggestions?  The only twist I plan on implementing is rubbing chopped herbs between the skin and meat of the breast and thighs.  (that sounded dirty)

I don’t own a real roasting pan with a rack, so I’m planning on doing this in a disposable aluminum one.  How did you go about this?

Jamey W. Bennett 11/23/10
to Daniel 

Easy. Here’s what I did after consulting my friend Sarah.

Disposable aluminum.
Thawed the turkey in cold water (this takes like 8 hours)
Pulled out all the junk and set it aside
Separated, carefully, the skin from the breast
Rubbed a shitload of butter in there between the skin and breast
Rubbed thyme and rosemary in the same place
Lightly sprinkled the skin with salt and pepper

Dropped that beast into the oven at 475 for 20 minutes to sear the outside and lock the juices in (or at least that’s the theory)

Reduced to 250 (leaving the bird in), and calculated 20 minutes per pound

I didn’t have a thermometer, but I had one of those little pop-out indicators and I did fine. But EVERYBODY says you should use a meat thermometer. Either way, stab that beast when you think it’s ready, and it should be juicy, but clear

I did not do stuffing. I know lots of people do, but there are also a lot of critics about the stuffing in the bird. Dowhachalike.

My grandma uses a rack, and she flips the bird upside down so all of the fat and juices cook into the breast. My mom swears by it.

And for your enjoyment from Facebook:

Saying prayers for the 45 million turkeys whose lives will be taken in the US this year, and hoping for the truth about the origins of Thanksgiving to make it into the minds, hearts and bellies of humans everywhere!

May the truth set the birds free…….Say NO to genocide for all species!!!!