There are thousands of ways to cook a turkey and so much to think about: brining, basting, roasting, resting. It can be an intimidating feat. This recipe is unique, hassle free and will completely knock your socks off. Turkey legs are braised slow and low in a bath of milk. The rich, flavourful meat falls off the bone and takes on a subtle sweetness from the milk. We build monster sandwiches with nothing but some mustard and a pickle… the turkey does all the leg work here!
Season turkey legs with salt and pepper.
Heat butter and oil in a large heavy bottom pot over high heat. Place one turkey leg in pot and brown on all sides, about 5 minutes. Transfer leg from pot to a plate and repeat with other leg. Transfer other leg to plate.
Place shallots and cider vinegar in pot. Using a wooden spoon scrape the bottom of the pan to lift any brown bits.
Reduce heat to medium and cook shallots until fragrant, about 2 minutes.
Return turkey legs to pot and pour in milk with thyme sprigs. Increase heat to medium-high to bring milk to boil. Quickly reduce heat to medium-low and cover pot. Let cook, rotating leg every 30 min until turkey is cooked through and falling off the bone, about 2 hours.
Transfer turkey legs to a bowl and pull the meat off the bones using a fork. Discard tendons and bones. Shred meat using two forks.
Pour 1 cup of cooking liquid over pulled turkey meat and stir to combine.
Spread Dijon mustard over two pieces of toasted sourdough bread. Place desired amount of meat on one piece of bread and top with pickle and cranberry sauce.
Close sandwich and serve immediately.