I know I’m not exactly unique in this respect, but probably the second best part about Thanksgiving (the first, of course, is spending time with loved ones, making memories… all that crap) is the leftovers. Every year on the day after Turkey Day, I make myself a big friggin sandwich with turkey, lettuce, tomato, bacon, stuffing, and cranberry sauce – all on a quality artisan bread. Nom!
The problem I always run into is the dark meat. My family, in general, does not partake in the drumstick and wing portions of the bird. So what do I do with those? I’ve usually just recreated a smaller version of Thanksgiving dinner. Good, but honestly, by Sunday, it gets a little played.
This year, I wanted to mix it up and think about how I could Game-Dayify my leftover turkey meat. My brilliant idea? Smoked Turkey Sliders!
Starting with a Slight Advantage
The bird was smoked on my Weber Smokey Mountain, so I already had flavorful meat as my foundation. I’d really have to mess this up big time if I couldn’t serve up a tasty football snack to my family.
The legs, thighs, and wings were in my fridge for a few days, so to create tender, moist sliders, I new I had to give them a special treatment.
I placed them on a rack in a foil pan and poured about a cup of chicken broth in the bottom, then covered the whole pan in aluminum foil.
The pan went on to my Char-Griller 980 at 250 degrees for about 40 minutes.
While the turkey was moistening, I sliced up two small onions and sauteed them in a pan, adding salt and Worcestershire sauce, until they were caramelized.
When the turkey was done, I took the meat off the bone and smashed it up in a mixing bowl. Then, I constructed my sliders.
On each roll, I put on about a half a handful of turkey and topped with slices of cheddar cheese and the sauteed onions. Then, I spread melted butter on the top of the bun, and sprinkled Everything Bagel seasoning.
The sliders went back on the smoker for about 15 minutes. When they were done, they were golden in color and tasty AF. The smokey, tender turkey, along with the sharpness of the cheddar and sweetness of the onions were a fantastic combination. And frankly, while I LOVE me some turkey breast, there’s something about the fattiness of the dark meat that adds a little extra jolt of flavor to a dish.
The Wine: 2022 Gundlach Bundschu Dry Gewurztraminer
For this wine selection, I kinda cheated. I bought a few bottles of the 2022 Gundlach Bundschu Dry Gewurztraminer for my main Thanksgiving feast, and it was a great match. I had a bottle leftover, so I thought, “why not?”.
While Gewurztraminer wines are usually made sweet, GB makes this one to be dry so that the fruit flavors don’t overpower whatever you’re having with it. The dry method also keeps the wine from being too acidic.
This one had many of the flavors that Gewertz is known for – lychee, rose petals, honeysuckle, a little pear, pineapple and spices. Again, the dryness provided a good balance and, once again, made it a perfect pairing partner with my turkey-based football snack.
About the Region
Gundlach Bundschu is based in Sonoma County, California. The region’s climate and soil can influence the flavors and aromas of the wine produced there. Sonoma County is known for its diverse terroir, and the cool climate in certain areas can contribute to the preservation of acidity in the grapes, enhancing the overall balance of the wine.
Winery Information
Gundlach Bundschu is one of California’s oldest family-owned wineries, with a history dating back to 1858. The winery is located in the Sonoma Valley and is recognized for its commitment to sustainable and organic farming practices. Gundlach Bundschu produces a variety of wines, including Gewurztraminer, and is known for its dedication to quality winemaking.
Food Pairings
As I mentioned earlier, this wine was a great pairing partner with Thanksgiving dinner, and went well with the diversity of flavors. But since Gewurztraminers typically aren’t made to be dry, let’s talk about the wine in general.
Gewurztraminer typically pairs well with a variety of foods. Given its slightly sweet and aromatic profile, it complements spicy dishes, such as Thai or Indian cuisine. Additionally, it can be a good match for dishes featuring pork, poultry, or rich cheeses. The wine’s acidity can also cut through the richness of creamy dishes.
Have you ever tried a GB Gewurztraminer? Do you prefer sweet versions of this wine? Tell me your thoughts in the comments.
Cheers!