At a glance
You're looking at the ultimate summer shortcut: slow-roast turkey thighs overnight at a low temperature, then pile the impossibly tender shredded meat onto crispy toasted baguettes with roasted tomato mayo, melted cheese, and fresh greens. Most of the work happens while you sleep, so the actual assembly on serving day takes just minutes.
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Roast the meat the day before
Roast the meat a day ahead. Feel free to cook two or three thighs at once. This time, roast them with garlic and cherry tomatoes, seasoned to taste. Roast for about 6–8 hours at 90–100°C.
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Tip:
How long you need to roast the meat depends on the size of the thighs you got. The meat needs to be completely falling apart. I always shred it with a fork right into the roasting juices, which soak into the meat beautifully. Yum!
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Crispy baguettes
Cut the baguettes in half lengthwise and then crosswise. Pop them into an oven preheated to 200°C, just for a couple of minutes, so they turn lightly crispy. For these recipes I use French baguettes, which can be a day or two old — I toast them until crispy anyway…
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