7 Top-Notch Turkey Dishes Around Boston

By Scott Kearnan  |  November 5, 2013

Later this month, after the umpteenth dinner of leftovers, you'll probably be tired of turkey. But with our appetite whet with the promise of Thanksgiving ahead, we have to admit we're eager to sink our teeth into the bird. So consider these rehearsal feasts: some new top turkey plates around town that you don't have to wait to dig into. 

  • Turkey Consommé at Scampo

    Boston top-chef Lydia Shire has added a big winner to her high-end locale in the Liberty Hotel, a West End hot spot with a bit of an edge, given its former life as the Charles Street Jail (but not exactly prison food, this). Shire's turkey broth consommé is filled with a cornucopia of thigh meat, veggies (including turkey-shaped rutabaga), buttered chestnut agnolotti, marscapone, mini-brioche croutons and a splash of cream sherry. We'd consider doing time to steal another bite (617-536-2100).

  • Mayflower Sandwich at Forum

    Thanksgiving comes early thanks to this sloppy but scrumptious sandwich from new Forum chef Dan Schroeder. The lunch plate is a hearty combo of turkey breast, herb stuffing, cranberry compote and aged cheddar served on cranberry walnut bread with mashed potatoes and gravy. The pilgrims wouldn't know what hit 'em (857-991-1831).

  • All-Star Turkey Wedge Salad at MET Back Bay

    Not your average wedge, this "All-Star" entree is also available at the Metropolitan Club. It boasts a jumbo confit turkey leg atop a salad of tomato, red onion, hard-boiled egg and avocado dressed with blue cheese ranch (617-267-0451).

  • Turkey Griddler at Griddler's

    This small burger spot tucked into the back of Beacon Hill offers a thick turkey patty topped with a sweet, tangy orange cranberry relish. Get over there and gobble it up (617-973-0480).

  • Thanksgivukkah Meat Pie at Park Restaurant & Bar

    Just in time for the mash-up celebration of Thanksgivukkah, this Cambridge American is taking its typical meat-pie shell and filling it with cider-braised turkey thigh, local squash and caramelized apples. Then the top crust is replaced by a crispy sweet-potato latke and topped with a sweet-tart cranberry relish. If only Thanksgivukkah came more often (617-491-9851).

  • Turkey Tips at Tip Tap Room

    Chef Brian Poe's brew-filled Beacon Hill gastropub is known for its oft-changing menu of meat tips, which includes plenty of appearances by more exotic wild game. So while his turkey tips may seem relatively tame, they're no less tasty, served with a sage-peppercorn marinade, cranberry fennel slaw and creamed-corn mashed potatoes (857-350-3344).

  • Smoked Turkey Sandwich at City Feed & Supply

    You can get a turkey sandwich at any deli, so what makes this one stand out? A lot, frankly. Start with organic ingredients that come from local farms, a cornerstone of the Jamaica Plain Market's philosophy. Then fill a brioche roll with smoked turkey and smoked cheddar cheese, red pepper relish, pesto, mayo and marinated red onion. Outrageously fresh and flavorful, it makes every other turkey-sandwich attempt pale in comparison (617-524-1700).