Turkey Bbq Sandwiches Recipes

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.

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.

Steps:

• 1. Roast the turkey until done. Cool turkey and take all the meat of the carcass. Throw the skin away.
• 2. Shred turkey and place in slow cooker, Nesco or roaster.
• 3. To pan that turkey was roasted in add chicken broth and bring to a boil. You want to get all the dripping and the glazing for flavor. Pour this over turkey. Add soups, seasoning mix, salt & pepper.
• 4. Let turkey cook on slow heat for at least 2 hours. You want it to cook slow and get nice and tender, bubbly. I salt and pepper to taste.
• 5. Serve on potato rolls or rolls of your choice.
• 6. Note: You do not want this dry. Depending on the dripping you have from your turkey you may need to add more liquid. I keep on hand a jar of Heinz turkey gravy. I like to add that to doctor up the turkey! Mom always called it that. LOL Also if you want to cut fat. Refrigerate your dripping/gravy from turkey and skim off fat. I strain my gravy! You should not need to thicken this, but sometimes you add too much and a little flour and water can be used to thicken it. I like lots of gravy with the turkey and at a thin gravy consistency.

Steps:

• Spray the inside of a slow cooker with nonstick cooking spray, and place the turkey legs into the cooker. In a bowl, mix together the brown sugar, yellow mustard, smoke flavoring, ketchup, cider vinegar, hot pepper sauce, salt, black pepper, and red pepper flakes until the sugar has dissolved. Pour the mixture over the turkey legs.
• Cover the cooker, set to Low, and cook 8 to 10 hours. Remove the turkey legs from the cooker, separate meat from bones and tendons, and shred the meat; return the meat to the sauce for serving.

Steps:

• Combine first 3 ingredients in medium bowl. Let stand at room temperature until onion softens, tossing occasionally, about 2 hours; or cover and chill up to 1 day.
• Combine turkey, barbecue sauce, and broth in medium nonstick skillet. Bring to simmer over medium heat. Reduce heat to low; simmer until heated through, stirring often, about 5 minutes.
• Arrange bottoms of buns on plates. Spoon turkey mixture onto buns. Using tongs, pile pickled-onion mixture atop turkey. Cover with top halves of buns.

Steps:

• Heat a medium saucepan over medium-high heat. Melt the butter, then add the onions and saute until softened.
• Add the remaining ingredients except the turkey and buns to the pan. Reduce heat to low; cover and simmer about 30 minutes. Taste for seasoning.
• Place the turkey in a large skillet over medium-low heat. Add enough of the sauce to generously moisten the meat, but not enough to make it soupy. (Extra sauce may be refrigerated for several days or frozen for later use.) Cover and cook until the turkey is hot, about 10 minutes.
• Serve hot on hamburger buns.

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.

Steps:

• In 3 1/2- to 4-quart slow cooker, place turkey. Sprinkle with chili powder and salt. In medium bowl, mix remaining ingredients except rolls; pour over turkey.
• Cover and cook on Low heat setting 7 to 8 hours.
• Remove turkey from slow cooker to cutting board. Cut turkey into thin slices; discard bones. Stir turkey back into sauce. Fill rolls with turkey and sauce.