Best 8 Barbecued Turkey Slices Recipes

TURKEY BARBECUE

Steps:

• Place turkey, breast side up, on a rack in a roasting pan. Combine the butter, Worcestershire sauce, steak sauce and seasonings; rub 3 tablespoons over turkey. Cover and refrigerate remaining butter mixture. Bake turkey, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 180°, basting occasionally with pan drippings., Remove turkey; pour drippings into a saucepan. When turkey is cool enough to handle, remove meat from the bones. Shred turkey and return to the roasting pan. Add broth and remaining butter mixture to the drippings; bring to a rolling boil. Pour over shredded turkey., Cover and bake at 325° for 25-30 minutes or until heated through. Serve on rolls with lettuce and tomato if desired.

BBQ TURKEY SANDWICHES

Steps:

• Arrange bread on baking sheet.
• Combine Hellmann's® or Best Foods® Real Mayonnaise with barbecue sauce. Spread 1/2 of the mayonnaise mixture on bread. Toss turkey with remaining mixture. Arrange turkey on bread, then top with bacon and cheese.
• Broil 1 minute or until cheese is melted.
• Tip: To add sauteed mushrooms, melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet and cook 1 package (10 oz.) sliced mushrooms, stirring occasionally, 6 minutes or until golden. Season with salt and pepper to taste, then add to sandwiches before adding bacon and cheese.

BARBECUE TURKEY SLIDERS

Steps:

• Combine turkey, oats, barbecue sauce, hickory seasoning, and granulated onion in a small bowl. Mix well and form into 1 1/2-ounce meatballs.
• Preheat the oven to 350 degrees F (175 degrees C).
• Pour water, Worcestershire, and tamari sauce into a 9x9-inch casserole dish. Place meatballs in the dish.
• Bake in the preheated oven until no longer pink in the centers, about 45 minutes. Toast brioche buns until golden, if desired.
• Serve meatballs on top of buns. Place a slice of cheese over each; top with crispy onions and barbecue sauce.

SLOW-COOKER BARBECUE PULLED TURKEY WITH SLAW

Steps:

• Combine the onion, garlic, barbecue sauce and 1/2 cup water in a 5- to 6-quart slow cooker; stir well. Season the turkey breast generously with salt and pepper. Combine the paprika and garlic powder in a small bowl; rub all over the turkey. Place the turkey on top of the onion mixture in the slow cooker. Cover and cook on low until the turkey is cooked through and tender, 7 to 8 hours.
• In the last 30 minutes of cooking, whisk the mayonnaise, vinegar and sugar in a small bowl. Pour over the coleslaw mix in a large bowl and toss to coat. Season with salt and pepper.
• Remove the lid from the slow cooker and use two forks to pull the turkey into pieces. Increase the slow cooker to high and let sit, uncovered, until the sauce thickens, about 10 minutes. Season with salt and pepper; add vinegar and sugar to taste.
• Divide the turkey and coleslaw among plates. Serve with cornbread and pickles.

BBQ TURKEY SLIDERS

Steps:

• Add the turkey to a large bowl along with 1/4 cup water. Season with salt and pepper, to taste, and mix to combine. Mold the turkey into 16 even-size slider patties. Heat 1 tablespoon of oil in a large griddle pan over medium heat. Add the patties and cook for 4 to 5 minutes per side. Be sure to not move them until they are ready to flip when brown on the first side.
• Heat remaining 2 tablespoons of oil in a large saute pan. Add the onions and caramelize over medium heat, adding water as needed, to deglaze the pan. Add the BBQ sauce to the onions when they are mostly caramelized and cook for another 3 to 4 minutes.
• Top each potato roll bottom with a turkey patty and spoon some of the BBQ caramelized onions over the top. Cover with the roll tops and enjoy!
• Cook' Note: Don't buy extra-lean turkey.

GRILLED TURKEY CLUB QUESADILLAS

Steps:

• Heat grill to medium heat.
• Spread tortillas with dressing; sprinkle with chili powder.
• Layer half each of the remaining ingredients on half of each tortilla; fold in half.
• Grill 2 to 3 min. on each side or until quesadillas are golden brown on both sides and Singles are melted.

BARBECUED TURKEY

Steps:

• Rinse cavity of turkey with cool running water, and pat dry with paper towel. Place turkey, breast-side down, in a deep bowl or roasting pan. In a medium bowl, combine barbecue sauce, vinegar, red-pepper flakes, and sugar; pour over turkey. Let marinate, refrigerated, at least 8 hours or overnight.
• Light a charcoal fire, and let it burn until the coals have become white ash. Alternatively, heat one side of a gas grill set on medium-high.
• Brush the entire turkey with the marinade. Place turkey on the grill, breast-side up, near but not directly over the coals, or on the side of the gas grill that is not turned on. Cook turkey with the grill lid closed until the internal temperature in the thickest part of the leg and breast is 180 degrees, about 4 to 4 1/2 hours. Baste with the marinade every 30 to 45 minutes, rotating turkey a quarter turn each time. Add coals heated in a firestarter chimney as needed to maintain an even temperature.
• When the turkey is fully cooked, remove from the grill, and let sit for 15 minutes before carving. Serve with tomato-herb gravy, if desired, or additional barbecue sauce.

TURKEY BARBECUE SANDWICHES WITH PICKLES AND SLAW

Steps:

• In a small pot, combine 1/4 cup vinegar, the sugar and the salt. Cover pot and heat just until sugar dissolves, 1 to 2 minutes.
• Meanwhile, in a medium bowl, toss together cabbage, shallot, carrot and jalapeño. Pour hot vinegar mixture over vegetables and toss to combine. Cover and let sit, tossing occasionally, while you prepare the sandwiches.
• Pour barbecue sauce into a medium bowl and taste it. If it's too sweet, add a little more vinegar and hot sauce, if you like. Toss in turkey and stir until evenly coated.
• To assemble the sandwiches, spread mayonnaise inside the buns, if you like, then fill the buns with slaw, pickles and turkey. Serve with more hot sauce on the side, if you like.