New York’s Best Beyond-Thanksgiving Turkey Dishes
Sweet potatoes, mashed potatoes, brussels sprouts and gravy play an active role on restaurant menus well beyond Thanksgiving; yet the holiday centerpiece, turkey, tends to disappear without fanfare shortly after the meal. Happily, there are a handful of NYC establishments (and we’re not talking Boars Head-sticking delis) that have given the under-utilized bird a respectable year-round home! From Hometown Barbecue, which dishes up slices of slow-and-low smoked poultry, to Brodo, which relies on the cartilage and bones for their trending cups of broth and even Black Tap’s turkey burger…
Brodo
The best part of the turkey might just be the bones — which is why Marco Canora relies on slow-simmered poultry carcasses for his full-bodied “Hearth” broth at Brodo, which can be further augmented with good-for-you add-ins like ginger juice, dulse, rosemary, and Moroccan spiced butter.
Read MorePrune
Gabrielle Hamilton’s seminal Prune remains a top NYC brunch destination; wooing ample crowds with sweet and savory mid-day eats, like Monte Cristos; battered and deep-fried triple deckers of turkey, ham and swiss cheese, sided with fried eggs and red currant jelly.
Read MoreHometown
Brooklyn’s beloved Hometown Barbecue is well known for classic proteins like pulled pork, ribs and brisket, but you’ll also find whole turkeys crowding the smoker; available sliced and by the pound, or incorporated in the H.T.B.C sandwich, along with pastrami bacon, lettuce, tomato, mayo and Dijon mustard, piled between brioche Texas toast.
Read MoreBlack Tap Burger
Black Tap may have garnered major buzz for their indulgent shakes, but they’re still a burger joint above all else, proffering patties fashioned from beef, lamb, bison and yes, organic turkey — found in the “Californian” garnished with avocado, swiss cheese and lashings of truffle mayo.
Read MoreInday
Like an Indian Chipotle, this fast-casual eatery in Flatiron offers virtuous, mix-and-match dosa wraps and grain bowls a la the “Bombay Baller;” featuring turkey-glazed turkey meatballs served over kale, fennel, sweet potatoes and pickled onions, topped with a smattering of puffed rice.
Read MoreEl Vez
Turkey gets the south-of-the-border treatment at Stephen Starr’s flashy Battery Park City cantina, El Vez; incorporated into a Turkey Mole Poblano made with confit meat, and served over white rice with pickled cherries and scarlet runner beans.
Read MoreHeroes and Villains
This Smorgasburg newcomer specializes in seriously stuffed sandwiches, like the duly named “Over The Top;” a quirky play on turducken comprised of turkey meatloaf, a fried duck egg and chicken skin cracklings, and smothered in sausage gravy with cranberry mustard and mashed yams.
Read MoreBarBacon
Pork is king at this bacon-celebrating Hell’s Kitchen establishment, but they’re not above supplying turkey rashers as substitute in almost any of their dishes; from BLT’s to grilled cheese to sliders to nachos, furnished with olives, jalapenos, pico, sour cream and guac.
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