Best 7 Cranberry Bbq Turkey Sandwiches Recipes

CRANBERRY BBQ SAUCE TURKEY SLIDERS

Steps:

• For the sauce: Whisk together the vinegar, mustard, oil, celery, apples, salt and pepper in a large bowl. Set aside while you make the sliders.
• For the sliders: Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the cranberry sauce, ketchup, vinegar, Dijon, Worcestershire, salt and pepper. Bring to a boil, then reduce the heat to low and simmer until the sauce has thickened, about 5 minutes. Turn off the heat and carefully pour the sauce into a food processor or blender and process until smooth.
• Place the turkey into a large bowl and pour the sauce over the turkey, stirring to coat evenly with the sauce. To serve, spoon a 1/4 cup of the turkey onto the bottom half of the rolls, garnish with 2 tablespoons of the slaw and top with the top half of the roll.
• Combine the cranberries, maple syrup cinnamon, orange zest and orange juice in a medium saucepan. Bring the mixture to a boil. Lower the heat and simmer for 10 minutes, stirring occasionally with a wooden spoon. Turn the burner off. Using the back of your spoon, lightly mash the cranberries to desired consistency. Chill until ready to serve.

GRILLED TURKEY WITH CRANBERRY BBQ SAUCE

Steps:

• For the turkey: One to two days before cooking, combine the sugar, 1/4 cup kosher salt and 1/2 teaspoon ground black pepper in a small bowl. Rub this mixture all over the turkey, including under the breast and thigh skin and inside the cavity. Refrigerate uncovered or lightly covered with plastic wrap.
• For the cranberry bbq sauce: Heat the oil in a medium saucepan over medium heat. Add the onion and a pinch of salt. Cook until the onion is very soft and translucent, about 8 minutes. Add the garlic and paprika and cook, stirring frequently, 2 minutes. Stir in the cranberries, apple juice, ketchup, light brown sugar, molasses, vinegar, Worcestershire sauce, dry mustard, chipotle pepper, 3/4 teaspoon salt and a few grinds of pepper. Simmer until the cranberries start to burst, about 12 minutes. Transfer to a food processor and blend until very smooth. Reserve half for serving with the turkey. (You can make this sauce the day before and keep it refrigerated.)
• Half an hour before cooking, remove the turkey from the refrigerator. Preheat a grill for indirect cooking over medium heat (about 350 degrees F). For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Pat the turkey very dry with paper towels. Brush the turkey all over with oil and sprinkle lightly with salt and pepper.
• Place the turkey breast-side up on the indirect side of the grill with the legs facing the hotter side. Cover the grill and roast until almost done (an instant-read thermometer inserted in the thickest part of the thigh should register around 150 degrees F), 1 hour 30 minutes to 2 hours. Brush the turkey all over with the cranberry sauce. Cover the grill and continue cooking the turkey until a thermometer registers at least 165 degrees F in the thigh and 155 degrees F in the breast, 15 to 25 minutes more.
• Let the turkey rest 30 minutes before carving. Serve with the reserved cranberry sauce on the side.

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.

TURKEY CRANBERRY SANDWICH

Steps:

• 1. Lightly toast both slices of bread. Spread cream cheese on both halves while bread is still hot, so the cream cheese melts justly slightly. Add mayonnaise, if you wish.
• 2. Spread cranberry sauce on both slices of toasted bread with cranberry sauce (or cranberry relish).
• 3. Top one toasted slice with cooked turkey meat and season with salt and pepper. Then top with Romaine lettuce leaf. Place the other slice of bread over the Romaine lettuce. Cut the sandwich in half diagonally.
• 4. Serve with re-heated leftover Thanksgiving stuffing or re-heated mashed potatoes and gravy.

TURKEY CRANBERRY SANDWICH

Steps:

• Chop red onion very fine and mix with whole cranberry sauce.
• Smear mayonnaise on one side of sliced bread. Smear cranberry-onion mixture on the other slice of bread.
• Layer turkey slices, bacon and provolone on one side of bread and top with other slice of bread.
• Using a skillet or grill pan, grill sandwich with butter and remove from heat when cheese has melted. Cut sandwich into 2 halves and serve.

BAKED TURKEY AND CRANBERRY SLIDERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
• Whisk melted butter with Dijon mustard, dried onion, and Worcestershire in a small bowl.
• Place the bottom halves of the rolls into the prepared pan. Spread mayonnaise and additional Dijon mustard to taste along the rolls. Spread cranberry sauce. Add turkey and 1/2 slice of cheese to each. Top with arugula and top halves of the rolls. Spread melted butter mixture evenly over tops. Cover the pan tightly with aluminum foil.
• Bake in the preheated oven for 15 minutes. Remove from the oven, uncover, and continue to bake until cheese is melted, 10 to 15 minutes.

CRANBERRY THANKSGIVING TURKEY SANDWICH

Steps:

• Spread each slice of bread with mayonnaise.
• Top with lettuce, turkey and cranberry sauce and remaining slice of bread.