Albuquerque Turkey

It’s difficult to pinpoint the inventor of the Albuquerque Turkey Sandwich. A number of sources credit a small restaurant in Albuquerque in the early 1980s, but whatever the origin, we would bet money that you won’t find a version made with as much love, the quality ingredients and the pride as the one we serve here at Three Rivers. Let’s follow the process.  

Breaking down the Turkey 23 Breaking down the Bird (3)

01 Whole TurkeyThe first stop on our culinary journey is breaking down whole turkeys into quarters and reserving the carcass, giblets and necks for later use. We use the whole bird 

Three Rivers Brewery Turkey in BrineTurkey brines for 24 hours 01 Turkey Drippings Pan Ingredients
Next, we take our turkey legs, thighs, breast and wings and brine them in our house Southwest Brine for a minimum of 24 hours. 

01 Turkey Stock IngredientsMaking the stock  06 Turkey Stock & Turkey Stock reduced to Gelatin

While the turkey is brining we put the bones in an 80-quart stockpot, add celery, carrots, onions, herbs and spices along with about 40 quarts of water, and bring it to a low boil. We simmer overnight until the liquid is reduced by at least half. Stock is strained — fat skimmed — and lightly seasoned with kosher salt and ground white pepper, set aside, and reserved for later use.

 Three Rivers Brewer Turkey Drippings After removed from SmokerPreparing the drip pan09 Strained Turkey Drippings
 The drip pan is placed under the turkeys in the smoker to collect the drippings to make our homemade Turkey Au Jus. In this pan we will use the giblets, neck and tails, along with our Papa Bear’s Golden Honey ale and a bevy of herbs, spices, vegetables. The jalapeños, mirepoix, garlic, cilantro, bay leaves, juniper berries, peppercorns and red chile flakes are added to the pan and placed under the turkey. 

01 Whole TurkeySmoking the birds
Now the bird goes in the smoker at 165 to 170 degrees for 3 to 4 hours. Once out of the oven, the turkey is stripped and the pan continues to cook in the smoker for two to three hours. We then strain the drip pan skim fat from collected drippings, and set aside for future use.  

hand pulling smoked turkey 06

Hand pulling the turkeys
Our staff shreds the turkey meat keeping white and dark meat separate, and carefully remove the skin, tendons, bones and cartilage.

Three Rivers BreweryWhere the turkey goes
The breast meat is used for our sandwiches, salads, and pizzas while the dark meat goes into our Green Chili Turkey Stew.

Green Chili Turkey06 Finished Turkey Jus
Au Jus In a 4-gallon saucepot we add sautéed onion, jalapenos and garlic into our house olive oil along with the turkey stock, turkey drippings, our Golden Honey Ale, diced green chile, and fresh cilantro. We bring this to a low boil and then simmer. It is then thickened with a roux and seasoned with salt and pepper to complete our turkey au jus.

Building your sandwich
Our smoked turkey and our Green Chili Turkey au jus is put into a sauté pan to heat up while we toast our Telera roll. Once the roll is toasted and the turkey is hot we place turkey and au jus on bottom of roll and melt a slice of pepper-jack cheese on top.

We then place the bottom roll on the plate and top with some diced green chile, daikon radish sprouts, avocado slices, then add the top roll. We have now reached our final destination and you can now experience and enjoy one of our house favorites

–Three Rivers’
Albuquerque Turkey–

Name the 7 ingredients in the 3rB albuquerque Turkey Sandwich
& pay 1/2 price for the sandwich on TUESDAYS IN APRIL!