Barbecue Turkey Sandwich

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Makes 1 Servings

Use leftover biscuits and any bottled barbecue sauce for this creation.

November 2013


  • 1 split warm biscuit

  • Barbecue sauce

  • Sliced turkey

  • Bread-and-butter pickles

Recipe Preparation

  • Build a sandwich with biscuit, sauce, turkey, and pickles.

Recipe by Jacob Romoser


Photos by Christopher Testani

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Recipe Summary

  • 2 ½ pounds ground turkey
  • ½ cup chopped onion
  • ½ cup chopped green bell pepper
  • ½ cup chopped tomato
  • 1 cup no-salt-added ketchup
  • 7 tablespoons barbeque sauce
  • 2 tablespoons prepared yellow mustard
  • 1 tablespoon vinegar
  • ½ teaspoon celery seed
  • ½ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes, or to taste
  • 8 hamburger bun, split and toasted

Heat a nonstick skillet over medium heat cook and stir turkey, onion, bell pepper, and tomato until turkey is crumbly and no longer pink, about 5 minutes. Stir in ketchup, barbeque sauce, mustard, vinegar, celery seed, black pepper, and red pepper flakes. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Serve turkey mixture on toasted hamburger buns.


7 oz. salt
1 lb. brown sugar
3&frasl4 cup bourbon
1&frasl2 gal. ice water
1&frasl4 cup cloves
1&frasl4 cup black peppercorns
2 lb. turkey breast, cut into thin strips
1 1&frasl2 cups white vinegar
1&frasl2 cup sugar
1 1&frasl2 cups ketchup
4 1&frasl2 oz. bourbon
1 1&frasl2 tbsp. Worcestershire sauce
1 tbsp. hot pepper sauce
3&frasl4 tbsp. black pepper
1&frasl2 tbsp. salt
2 1&frasl4 oz. lemon juice
8 buns, halved

Recipe Summary

  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 2 medium white onions, halved, sliced 1/4 inch thick lengthwise
  • 3 red or orange bell peppers (ribs and seeds removed), sliced 1/4 inch thick
  • Coarse salt and ground pepper
  • 4 spicy or sweet Italian turkey sausages (about 1 pound total)
  • 4 hoagie rolls or 1 loaf French bread (cut into 4 pieces), split and toasted
  • Grainy mustard (optional)

In a large skillet, heat 1 tablespoon oil over medium-high. Add onions and peppers cook, stirring occasionally, until beginning to brown, about 7 minutes. Season with salt and pepper and add 3/4 cup water cover and simmer 3 minutes. Uncover and cook, stirring occasionally, until vegetables are soft and liquid has evaporated, 2 minutes. Cover and refrigerate 1 cup onion-pepper mixture for later use.

Meanwhile, heat 1 teaspoon oil in a small skillet over medium. Add sausages and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Place sausages and vegetables on bread and top with mustard if desired.


7 oz. salt
1 lb. brown sugar
3&frasl4 cup bourbon
1&frasl2 gal. ice water
1&frasl4 cup cloves
1&frasl4 cup black peppercorns
2 lb. turkey breast, cut into thin strips
1 1&frasl2 cups white vinegar
1&frasl2 cup sugar
1 1&frasl2 cups ketchup
4 1&frasl2 oz. bourbon
1 1&frasl2 tbsp. Worcestershire sauce
1 tbsp. hot pepper sauce
3&frasl4 tbsp. black pepper
1&frasl2 tbsp. salt
2 1&frasl4 oz. lemon juice
8 buns, halved

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Simple sandwich that features deli sliced turkey, sargento® sliced reduced fat pepper jack cheese in an artisan bread roll with barbecue sauce for added tang. Left to cook long enough, it becomes. Cover and simmer about 30 minutes. Recipe pairing guides » turkey recipes » barbecue turkey sandwiches with celery salad.


Add the remaining ingredients except the turkey and buns to the pan.


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300 tb instant minced onion 025 c (plus.

11 Unique Pulled Pork Recipes That Aren’t Sandwiches

Pulled pork is a staple barbecue food. Sure, it makes for a great pulled pork sandwich, but it’s also one of the best slow cooker meals out there. Since pulled pork is so tasty and versatile, it’d be a shame to waste it on the same old barbecue sandwich recipe you’ve been using for generations.

Since the sky is essentially the limit, make it into a chili or a soup, add some spices for a Mexican-style meal, or throw it into your favorite comfort food. We’ve rounded up some fun recipes to spice (or sweeten) up your pulled pork. Scroll down to check them out.

Pulled Pork Nachos

Who doesn’t love nachos? They’re easy and fun to make, and even more fun to eat! The next time you have a party, try these spicy pulled pork nachos. They are guaranteed to be a crowd favorite. Get our Pulled Pork Nachos recipe.

Pulled Pork Poutine

Add an American favorite to this Canadian staple. This dish has all the meat, potatoes, and cheese your heart could desire. And, as an added bonus, Chowhound’s pulled pork poutine recipe even includes a recipe for the gravy you drizzle on top. Now that’s comfort. Get our Pulled Pork Poutine recipe.

Pulled Pork Chili

You can never go wrong with chili. It’s hearty, comforting, and always delicious. So, why not add pulled pork to the mix? This slow-cooker chili is spicy, cheesy, and super easy to make. Throw some sour cream on top for an extra depth of flavor. Get the Pulled Pork Chili recipe.

Dr. Pepper Pulled Pork

Yes, you did read that right. The big ingredient in this recipe for slow-cooked pulled pork is Dr. Pepper (and all 23 of its flavors). And don’t worry if you’re watching your sugar intake—diet soda works just as well! Get the Dr. Pepper Pulled Pork recipe.

Pulled Pork Enchiladas

The flavors in these pulled pork enchiladas take a long time (I’m talking days) to blend together, so give yourself extra prep time. But, patience is truly a virtue, because there’s no way you could go wrong with an enchilada stuffed with the tender and juicy meat. Get our Pulled Pork Enchiladas recipe.

Pulled Pork Mac and Cheese

Let’s not knock anything until we try it. Mac and cheese is the comfort food of all comfort foods, and pulled pork is right up there with it. This recipe for pulled pork mac and cheese seriously sounds almost too good to be true and something added to my list of things to make ASAP. Get the Pulled Pork Mac and Cheese recipe.

Cornbread Waffles with Pulled Pork

Renee’s Kitchen Adventures

Is this breakfast? Is it dinner? Yes to both. This recipe goes above and beyond your typical pulled pork entree—and proves that chicken and waffles is not the only contender when you want something savory with your waffles. You have complete creative control, too make any style of waffles you like, and top them with whatever kind of pulled pork you’re craving (think our Savory Cheddar Waffles recipe with our Spicy Slow Cooker Pulled Pork, or try this recipe’s cornbread waffles with Cuban pulled pork for a delicious cultural mash-up). Put your thinking cap on and go crazy. Get the Cornbread Waffles with Pulled Pork recipe.

Pulled Pork Gyros

Gyros are everyone’s favorite impossible-to-pronounce sandwich. Why not throw some pulled pork into all that confusion? The best part about this slow-cooker gyro recipe is that it’s a twofer there’s also a recipe here for your own homemade tzatziki sauce. Get the Pulled Pork Gyros recipe.

Peachy Pulled Pork Pizza

Before I get into the pork part of this (which is delicious), we need to talk about how amazing grilled peaches are. The heat and char caramelizes the seasonal fruit’s juicy flesh, resulting in summertime bliss. When I found this recipe for grilled pulled pork and peach pizza, my soul left my body. Put me down for 14 slices of this. Get the Peachy Pulled Pork Pizza recipe.

Bourbon Pulled Pork Apple Slaw Sandwich

Okay, I’m cheating and throwing in a sandwich, but only because this recipe’s focus is entirely on the apple. Aside from the crunchy slaw (balanced by fennel), the pork in these easy-to-make sandwiches is soaked in an apple bourbon sauce. The recipe also suggests serving this on a pretzel bun, and I 100% recommend taking that advice. (If you want to make the sauce from scratch, try this Apple Bourbon BBQ Sauce recipe, or check out one with apple butter.) Get the Bourbon Pulled Pork Apple Slaw Sandwich recipe.

Thai-Style Pulled Pork Over Rice

Thai food is SO underrated. There is so much flavor packed into this tiny pulled pork recipe. You could eat the pork by itself, but throw it over your favorite rice for a true Thai vibe. Get the Thai-Style Pulled Pork Over Rice recipe.

Are ground turkey burgers healthier than beef?

Ground Turkey burgers are much leaner than ground beef hamburgers. However, just like the bison because they are leaner they can be dry unless you &ldquodress them up&rdquo with some good ingredients. One of the ways to keep moisture in the burger while it cooks is to add ingredients like onions or garlic, both of this ingredients &ldquosweat&rdquo when they are cooked and keep the burger moist. Another trick is to add in breadcrumbs or almond flour if you&rsquore gluten free, it keeps the juices in the burger while it cooks on the grill instead of dripping off.

Cajun Turkey Club Recipe

When I think of a club sandwich, I think of layers of meat – triple stacked on good, toasted bread with a great sauce to tie it all together. Of course, you you have to have a little vegetables in there (lettuce and tomato do the trick) but it’s really all about the meat. For this sandwich I’m smoking a boneless turkey breast and some spicy brown sugar bacon plus I kick up some mayo to create what I call the Cajun Turkey Club. First you’ll need a turkey breast. I bought a Butterball boneless turkey breast roast from the grocery store. These are typically sold frozen and the breast is surrounded by netting to hold its shape while cooking. Let it slow thaw in the refrigerator for a couple days before you plan to smoke it. To get the Cajun flavor going I first made a butter injection using chicken broth, melted butter, hot sauce, and my King Craw Cajun seasoning. Combine these ingredients and shoot it into the breast. Spray the outside with cooking spray and season with a good dose of the King Craw (or your favorite Cajun seasoning). To cook the breast I fired up my Memphis Wood Fire Grill running on a blend of Hickory, Maple, and Cherry pellets for smoke flavor. You can use any grill or combination of wood for cooking this recipe just keep your cooking temperature at 325 degrees. Place the turkey breast on the pit and let it roll until it reaches an internal temperature of 165 degrees. I placed my Thermoworks DOT internal thermometer into the breast to keep an eye on the internal temperature as it cooked. For the bacon element of this sandwich I created a spicy brown sugar seasoning to coat the outside of each slice of bacon. Take 1 cup of light brown sugar and mix with 1 tablespoon of King Craw. Coat the outside of each piece of bacon with the sugar mixture. To cook the bacon I first sprayed a couple of my Chicken Racks with PAM vegetable cooking spray. Then I placed each piece of bacon on the rack and into the Memphis Pellet Grill along side the turkey breast. After 7 minutes I flipped each piece for even cooking and in 15 minutes it’s done. The sugar caramelizes giving the bacon a beautiful color on the outside and it’s sweet and spicy at the same time. (Really this bacon would be good on anything!) I also whipped up a Cajun Mayo to slather on the bread. I combined 1 cup of Blue Plate mayo with a little Dijon mustard, horseradish, hot sauce, and King Craw. To give it a little texture I finely chopped some of my Sweet Fire Pickles and stirred it all together. Taste for seasoning and add just a pinch of salt and black pepper and you have a tasty Cajun Mayo. When the turkey is done let it rest on the counter for 15 minutes then slice. Toast up some bread and get ready to build the sandwich. You’ll need 6 slices of toast for 2 club sandwiches. Slather Cajun Mayo on one side of a piece of toast. Layer on a couple slices of the turkey followed by lettuce and a couple thin slices of tomato. Add 2 strips of spicy brown sugar bacon and another slice of toast (slather that with Cajun Mayo too). Repeat this process one more time because it has to be a Triple-Decker! Top it all off with a couple skewered dill pickles and slice in half to serve. This is an easy recipe – and with all the Turkey Breasts in the grocery stores right now, you don’t have any excuse not to give it a try. Or you can use your leftover Thanksgiving Turkey, make some spicy candy bacon and creole mayo and get down on a leftover Cajun Turkey Club. Print

Eastern North Carolina Chopped Turkey Barbecue Recipe

While I grew up in the foothills of southwestern Virginia, I've become an eastern North Carolina girl through and through. I realized about a year ago that I had now lived in coastal NC, longer than I had lived in Virginia growing up (how time flies).

One of the first foods I ever tried when I moved to eastern NC was chopped pork barbecue. It's one of the most popular foods at locally owned restaurants all around the North Carolina region. In eastern NC, the sauce is primarily a vinegar-based sauce, while if you head to western NC (or states west of NC) the main sauce seems to be a sweeter tomato-based sauce.

I personally prefer the savory tartness of the vinegar sauces. The vinegary sauce, combined with the slightly sweet (and very simply made) coleslaw makes for an incredible taste combination that I often crave.

The picture above is actually what you'll get if you head to Ayden, North Carolina for some barbecue at The Skylight Inn. You have 4 menu choices. chopped barbecue, cornbread, and coleslaw -OR- you can get that barbecue on a sandwich if you're not a fan of cornbread (but oh you should be!) That's it folks. It's simple straight forward food. Michael and I are huge fans of Skylight Inn and while you won't find much else in Ayden, NC. that wood-smoked barbecue is completely worth the drive. (And guess what? Their cornbread? It's gluten-free! The owner told me it was only made with cornmeal, salt, and water. I tell ya. it's good stuff!) And just a tip. BRING CASH. they don't accept debit cards!!

After our last trip there I decided I was going to try to make barbecue at home, but I wanted to try it with turkey legs. Turkey legs are a great source of cheap protein. You can get 3-4 pounds of turkey legs for about $1 a pound. I only had to make one batch of this chopped turkey barbecue to declare it a winner. It's the most ridiculously easy recipe you'll ever make and if you're a fan of the hearty chopped pork barbecue, (while I don't know the exact numbers) I'm pretty sure this version is a bit healthier and definitely just as delicious!

Eastern North Carolina Chopped Turkey Barbecue
Free of gluten, soy, dairy/casein
Created by Carrie of
Makes: a whole lot!
Printer-friendly recipe.

3-5 pounds of turkey legs (about 3-4 large turkey legs)

Eastern NC BBQ Sauce:
1 cup white vinegar
1 cup apple cider vinegar
3 tablespoons brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (like Tobasco)
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon red pepper flakes

Cook & Prepare the Turkey Barbecue:
Place turkey legs in a 4-6 quart slow cooker. Cook on low for 8-10 hours until meat is "falling off the bone" tender. Carefully remove turkey legs from the slow cooker and place on a large platter. Remove fat surrounding turkey meat. Remove bones & tendons from the turkey meat (this can be a bit tedious depending on the turkey leg). Chop meat as fine as you prefer. In eastern NC, the meat is often chopped quite fine. Place in a large bowl for storage.

**Carrie's Notes: Make sure to strain and save all the broth leftover in the slow cooker from the turkey! That's instant bone broth you can use in recipes through the rest of your week!

Make the Eastern NC BBQ Sauce:
To make the sauce, simply place all sauce ingredients into a large mason jar. Place the lid on the jar and shake vigorously to combine. Pour desired amount of sauce over the prepared turkey barbecue and stir to combine. Use as little or as much as you desire. we LOVE a lotta sauce!! Store any remaining sauce in an airtight jar or container in the refrigerator for up to two weeks.

Serve the barbecue with homemade coleslaw and cornbread or use as a sandwich filling!

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