Open-Faced Hot Turkey
Sliced roast turkey on bread, open-faced, covered in turkey gravy with mashed potatoes alongside. The diner special built from the holiday bird.
| Category | Plates & Classics |
|---|---|
| Origin / Region | Midwest Diner Belt |
| Classic base | White toast or a split-top roll |
| Prep time | About 15 minutes with cooked turkey |
| Storage | Store turkey and gravy separately, up to 3 to 4 days. |
| Shelf life | A serve-at-once assembly of leftovers |
| Best uses | Diner specials, leftover plates, supper |
| Substitutes | Giblet gravy for the old-style plate |
| Last checked | October 18, 2026 |
About it
The hot turkey plate is the diner's evergreen special — Thanksgiving rehearsed weekly. Its open face is structural: the top slice would hide the gravy, and hiding the gravy is not done.
Making it
Lay sliced roast turkey over toast or a griddled split-top roll, ladle hot turkey gravy across the whole plate, and crown the mashed potatoes with a second ladle.
Serving it
Open-faced, always; cranberry on the side in diners that honor the original. The day-after-Thanksgiving version uses the dressing base.
Swaps & pairings
On the dressing base it becomes the leftover plate entire. With chicken and chicken gravy it is the hot chicken sandwich of the same counters.
More from this region: Midwest Diner Belt