Hot!Turkey Devonshire/Pittsburgh

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buffetbuster
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Re:Turkey Devonshire/Pittsburgh 2013/11/16 13:23:58 (permalink)
Ha! If I was staying in the Presidential Suite, that is what I would order.
#61
buffetbuster
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Re:Turkey Devonshire/Pittsburgh 2014/11/23 21:16:47 (permalink)
Hard to believe this thread hasn't been updated in over a year.....
 
We recently spent a day in the Oakland neighborhood of Pittsburgh touring the nationality rooms inside the Cathedral of Learning.  For lunch, the ladies ate at Lulu's Noodles, while I walked across the street to get one of my favorite dishes in the city, Union Grill's turkey devonshire. 

Just as solid as ever, this is still my favorite in town.  Two new developments, though.  They now dice the tomato, instead of the thick slices, which is no big deal.  But, the waitress informed that they briefly switched to chicken, since the chef felt that the turkey is too dry.  Now that is heresy!  After receiving multiple complaints, they made things right and switched back to turkey, which I have never found to be dry here.
 
Also, a coworker recently told me that turkey Devonshire is one of the monthly specials at Atria's, a small Pittsburgh only chain.  There food is typically good, so I will be stopping in for lunch one day this week to try their version.
post edited by buffetbuster - 2014/11/23 21:20:02
#62
ScreamingChicken
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RE: Turkey Devonshire/Pittsburgh 2014/11/23 21:47:35 (permalink)
What turkey cut(s) are traditionally used for a devonshire?
#63
buffetbuster
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RE: Turkey Devonshire/Pittsburgh 2014/11/23 21:49:01 (permalink)
SC-
I believe it is typically roast turkey breast, but there are so many versions of this dish, who knows.....
#64
Michael Hoffman
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RE: Turkey Devonshire/Pittsburgh 2014/11/24 10:28:16 (permalink)
I would really like to try that dish. I love the Hot Brown -- my favorites were at the Brown Hotel and the Executive Inn -- both, of course, in Louisville.
#65
lleechef
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RE: Turkey Devonshire/Pittsburgh 2014/11/24 10:39:32 (permalink)
With a 12-pound turkey going into the oven on Thursday, I'm sure there will be lots of left-overs.  I'm going to make Turkey Devonshire at home.  It's just turkey on toast with sliced tomato, bacon and cheese sauce.  I'm a yinzer......I think I can handle it!  Maybe I'll add a little Raclette cheese into the sauce. 
#66
Michael Hoffman
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RE: Turkey Devonshire/Pittsburgh 2014/11/24 10:43:34 (permalink)
So, OK. I'm going to get to have Turkey Devonshire sooner than I'd thought.
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ScreamingChicken
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RE: Turkey Devonshire/Pittsburgh 2014/11/24 11:03:15 (permalink)
buffetbuster
SC-
I believe it is typically roast turkey breast, but there are so many versions of this dish, who knows.....
Thanks.  Personally I'd prefer it without the tomato and with dark meat, and I'll bet it'd be good with smoked turkey and smoked cheese...
#68
buffetbuster
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RE: Turkey Devonshire/Pittsburgh 2014/11/24 11:21:28 (permalink)
Michael Hoffman
So, OK. I'm going to get to have Turkey Devonshire sooner than I'd thought.


You are a lucky man Michael!
#69
Michael Hoffman
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RE: Turkey Devonshire/Pittsburgh 2014/11/24 11:32:22 (permalink)
buffetbuster
Michael Hoffman
So, OK. I'm going to get to have Turkey Devonshire sooner than I'd thought.


You are a lucky man Michael!


Oh, yeah!
#70
lleechef
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RE: Turkey Devonshire/Pittsburgh 2014/11/24 11:39:04 (permalink)
bb
What's the difference between Turkey Devonshire and a Hot Brown???
#71
Michael Hoffman
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RE: Turkey Devonshire/Pittsburgh 2014/11/24 11:44:32 (permalink)
Pittsburgh
#72
buffetbuster
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RE: Turkey Devonshire/Pittsburgh 2014/11/24 12:10:21 (permalink)
lleechef-
Because there are so many variations of both the Hot Brown and the Turkey Devonshire, I'd say there really is no difference anymore.  Maybe someone else can chime in with a different opinion.
#73
lleechef
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RE: Turkey Devonshire/Pittsburgh 2014/11/24 12:17:27 (permalink)
bb
Thanks.  That's what I thought.  The basic ingredients seem to be identical.  I remember that you once had a Filet Mignon Devonshire.
#74
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