What do the Minnesota State Fair and Thanksgiving have in common? More than you might think! I’ve been attending the state fair for most of my life and thought I’d tried every delicious offering there. Enter Turkey-To-Go.
Two years ago, at the recommendation of my nephew, I tried this amazing sandwich. Loose meat turkey served with cranberry jam and brie. Mind. Blown. I could not believe how good this thing was. So much so that I purchased another to bring home. But that still wasn’t enough. I couldn’t stop thinking about it! I thought about it all the way up to Thanksgiving of that year. That’s when I knew I had to come up with a copycat Minnesota State Fair Turkey To Go Sandwich! It’s that good, you guys!
First, I would need to master the cranberry jam. I made one batch, and it was good. But for those sensitive to texture like myself, I knew I’d have to get the seeds out. I tried again, and came up with this amazing cross between cranberry jam and cranberry sauce (featured on my personal blog). People were going crazy for that alone, so I knew I was onto something.
Next, I had to get the turkey just right. I used my favorite turkey brine recipe to prepare the bird for our holiday meal, and set aside leftovers to experiment with. I tried a few different methods and ingredients in the hopes of coming close to the Turkey-To-Go recipe. On about my third try, I hit the jackpot! I knew I’d come as close as I could. Now it was time to test out the entire sandwich on people.
I brought the makings for these delicious sandwiches to work with me one day. People lost their minds! They were literally fighting over them! Two years have passed, and I still receive requests for these! Want the recipe to these life changing sandwiches? Here goes.
What You Need:
- 3 lbs Roasted White & Dark Turkey (Try the brine recipe above!)
- 1 Carton Turkey or Chicken Broth
- 2 tbsp Lawry’s Seasoned Salt
- 1 tbsp Garlic Powder
- 1/2 tsp Black Ground Pepper
- Cranberry Jam/Sauce (Recipe above)
- Quality Buns
What to Do:
- After picking the meat from your bird, place it into the crockpot.
- Pour broth into crock pot, making sure the meat is completely covered.
- Add your seasonings and give the entire mixture a stir.
- Cook on low for 5 hours.
- Strain off the liquid and place the meat onto a good quality bun. Top with cranberry sauce and a couple of slices of brie.
There you have it- the very best way to use Thanksgiving leftovers! There is just something about this flavor combination that is unbelievably delicious! You have to try it to believe it. I’d love to hear your thoughts if you try this one. Hope your family loves it as much as mine does! Happy Holidays!