TURKEY BARBECUE
Cayenne and lemon pepper add zip to this tantalizing shredded turkey that will have guests lining up for seconds. The well-seasoned meat takes some time to prepare, but it's well worth the effort. -Tammy Schill, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 3h50m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 672 calories, Fat 23g fat (11g saturated fat), Cholesterol 192mg cholesterol, Sodium 898mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 74g protein.
BARBECUED TURKEY SANDWICHES
I have an excellent source for turkey recipes, since many of our neighbors are poultry farmers! These satisfying sandwiches, with their mildly tangy sauce, are a great way to use up leftover turkey from the holidays.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, saute the celery, onion and green pepper in 1/3 cup butter until tender. Add the next seven ingredients. , Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add turkey; heat through. Spread the cut side of each hamburger bun with 1 teaspoon remaining butter. Serve turkey mixture on buns.
Nutrition Facts :
MAMMY'S CHICKEN OR TURKEY BARBECUE
This is a Pennsylvania Dutch-type recipe from my Mammy and my mother. I think I may have to tweak this a little bit but I hope this works for you! Note: This Barbecue does not have any "sauce" but has more of a broth surrounding tender chicken.
Provided by Heather Sullivan
Categories Lunch/Snacks
Time 1h5m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Place your chicken (or turkey) in a pot and just cover with water.
- If you wish to add chicken bullion, do so at this point, otherwise, save any salt until the end or less your chicken may not be as tender.
- Bring to the boil over high heat, lower heat and simmer until the chicken is fully cooked, tender and falling apart, much like a pulled pork sandwich.
- Pull chicken apart into"strings", using two forks and return to broth.
- Add salt to taste.
- Serve, using a slotted spoon, on white rolls, as a hot sandwich.
- I believe this could be made with leftover turkey, white and dark meat chicken or turkey or any other number of ways.
- This is traditionally a very very plain dish/sandwich so I guess it's good for children if you leave out a lot of the salt.
Nutrition Facts : Calories 129.8, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 76.7, Protein 27.2
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Cuisine AmericanTotal Time 25 minsCategory DinnerCalories 386 per serving
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- In a large bowl, whisk together the oil, garlic, salt, brown sugar, smoked paprika, cumin, chili powder, and cayenne. Place the chicken in the bowl and, using tongs, toss until the chicken is evenly coated with the marinade. Cover the bowl and place in the refrigerator to marinate for at least 6 hours or up to 24 hours.
- Preheat the grill to high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes. Flip the chicken, and then brush with some of the barbecue sauce. Cook for 2 to 3 minutes more. (Note that tenderloins will cook faster than breasts.)
- Transfer the chicken to a serving platter and serve with the remaining barbecue sauce alongside.
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