Barbecued Turkey On Buns Recipes

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BARBECUED TURKEY SANDWICHES



Barbecued Turkey Sandwiches image

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

2 celery ribs, chopped
1/2 cup chopped onion
1/4 cup chopped green pepper
2/3 cup butter, softened and divided
1/2 cup ketchup
1/4 cup packed brown sugar
3 tablespoons Worcestershire sauce
1-1/2 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
4 cups shredded cooked turkey
8 hamburger buns, split and toasted

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 :

NORTH CAROLINA-STYLE BBQ TURKEY



North Carolina-Style BBQ Turkey image

Provided by Food Network Kitchen

Categories     main-dish

Time 14h

Yield 8 to 10 servings

Number Of Ingredients 19

Kosher salt
3/4 cup light brown sugar
1/4 cup coriander seeds
1 (2-inch) piece fresh ginger, sliced (about 1 1/4 cups)
2 bay leaves
1 gallon ice
1 (16 to 18-pound) turkey, cleaned and gizzards removed
3 cups cider vinegar
3/4 cup granulated sugar
1/3 cup ketchup
1/4 cup honey
Kosher salt
2 tablespoons crushed red pepper
1 1/2 teaspoons freshly ground black pepper
Kosher salt
2 celery stalks, quartered
1 lemon, quartered
1 onion, quartered
4 sprigs fresh parsley

Steps:

  • 1. For the brine: In a large stockpot, bring 6 quarts water, 1 1/2 cups salt, brown sugar, coriander, ginger, and bay leaves to a boil. Lower the heat and simmer 10 minutes, stirring occasionally to make sure the salt and sugar are dissolved. While the brine is simmering, fill a bucket (or pot) big enough to hold a turkey with the ice. Pour the brine over the ice. When the brine has cooled, add the turkey. Place a heavy object like a plate or lid on top of the turkey to keep it submerged in the liquid. Brine in the refrigerator for up to 8 hours.
  • 2. For the sauce: Heat the vinegar and granulated sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, 1/4 cup salt, red pepper, and black pepper. Reserve 1 1/2 cups for passing at the table.
  • 3. For the turkey: Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling. Position a drip pan under the grate on the indirect side of the grill. Sprinkle the cavity of the turkey with salt and stuff with the celery, lemons, onions, and parsley, then tie the legs. Place the turkey breast-side up over the drip pan. Toss 1 cup of the soaked wood chips onto the coals. Cover the grill and rotate the lid so that the vent holes are directly over the meat. To maintain a medium-low smoky fire, add about a dozen pieces of charcoal and another cup of wood chips to the fire whenever the fire dies down. Rotate the turkey about every 45 minutes to prevent the side closest to the coals from overcooking.
  • 4. After 1 hour, begin basting the turkey every 20 to 30 minutes with the remaining 2 1/2 cups of sauce. (Keep the grill covered between basting.) Cook until an instant-read thermometer inserted in the thigh, not touching the bone, registers 165 degrees F, 2 1/2 to 3 hours. Transfer to a cutting board and let rest 15 minutes before carving.
  • Serves: 8-10 (analysis done for 10)
  • Nutrition Information (per serving):
  • *Sauce for passing included
  • Calories: 1109
  • Total Fat: 50 grams
  • Saturated Fat: 14 grams
  • Total Carbohydrates: 23 grams
  • Protein: 132 grams
  • Sodium: 2009 milligrams
  • Cholesterol: 503 milligrams
  • Fiber: 0.5 grams
  • Serves: 32
  • Nutrition Information (per 2 tablespoons):
  • Calories: 28
  • Total Fat: 0 grams
  • Saturated Fat: 0 grams
  • Total Carbohydrates: 7 grams
  • Protein: 0 grams
  • Sodium: 56 milligrams
  • Cholesterol: 0 milligrams
  • Fiber: 0 grams

CINNAMON BUN TURKEYS



Cinnamon Bun Turkeys image

Transform decadent cinnamon buns into cute little turkeys perfect for Thanksgiving breakfast. Crisp salty bacon and pecans offset the sweet gooey frosting.

Provided by Food Network Kitchen

Categories     dessert

Time 8h40m

Yield 12 buns

Number Of Ingredients 19

1/2 cup whole milk
2 1/4 teaspoons active dry yeast (from a 1/4-ounce package)
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted, plus more for the bowl
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
2 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
3/4 teaspoon fine salt
1/2 teaspoon grated nutmeg
1 1/2 sticks unsalted butter, very soft, plus more for coating the pan
1/3 cup granulated sugar
2 tablespoons ground cinnamon
12 pecan halves
24 dried currants
24 slices thick-cut cooked bacon
1 1/3 cups confectioners' sugar
1/3 cup sweetened condensed milk
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract

Steps:

  • For the dough: Combine the milk and 1/2 cup water in a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove from the heat and sprinkle the yeast over the surface. Sprinkle a pinch of the granulated sugar over the top and let sit without stirring, until foamy, about 5 minutes.
  • Whisk the butter, vanilla and egg yolk into the yeast mixture.
  • Whisk together the flour, salt, nutmeg and the remaining granulated sugar in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough. Turn the dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
  • Brush the inside of a large bowl with butter. Put the dough in the buttered bowl, turning to coat lightly. Cover the bowl with plastic wrap and trace a circle the size of the dough on the plastic. Let rise at room temperature until doubled in size, about 1 hour 30 minutes.
  • Turn the dough out of the bowl and knead briefly to release the excess air; reform into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire bowl tightly with the plastic and proof in the refrigerator for 4 hours or up to overnight.
  • For the filling: Butter a 13-by-9-inch baking pan. Whisk the granulated sugar and cinnamon together in a small bowl. Cut off a 3-inch, or 5-ounce, ball of dough and set aside to make turkey heads. Turn the remaining dough onto a floured work surface and press flat. Then roll into an 18-by-10-inch rectangle, with a long edge facing you. Spread the softened butter evenly over the surface of the dough, leaving about a 1-inch border on the side opposite you. Evenly scatter the cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a tight cylinder. Lightly brush the clean edge of the dough with water. Press this edge against the cylinder to seal.
  • Slip a long, taut piece of string or unflavored dental floss under the cylinder, about 1 1/2 inches from the end. Lift and cross the string ends over the cylinder, and then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them.
  • Cut the reserved piece of dough into 12 equal pieces. Roll each piece of dough into a 3/4-inch ball. Set each ball of dough aside in a separate baking dish. These will become the turkeys' heads.
  • Cover the rolls and dough heads loosely with plastic wrap. Set aside in a warm place to rise until both double in size, about 1 hour 30 minutes.
  • Position a rack in the center of the oven and preheat to 350 degrees F. Using kitchen shears pointing diagonally upward, make a horizontal snip halfway through the front of each ball of dough to form a pointy beak. Pull the beak down a bit to exaggerate the shape. Place a pecan half halfway inside each snip under the beak to form a "waddle." Place two currants above the beak for eyes; press lightly to secure. Place each dough head on top of the lower left hand corner of each cut roll to make turkeys.
  • Bake the buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes. (Leave the oven on.)
  • For the glaze: Meanwhile, sift the confectioners' sugar into a medium bowl. Whisk in the condensed milk, butter and vanilla to make a thick, smooth icing. When the buns come out, cool them in the pan for 10 minutes. Drizzle the glaze evenly over all of the bun bodies, but not the heads.
  • While the buns are cooling, warm the cooked bacon strips in the oven.
  • To serve, remove each bun turkey from the pan. Slice bacon strips in half. Insert four half-strips of bacon into the back-most cinnamon swirl, so that they form an upright fanned turkey tail.

TURKEY BARBECUE SANDWICH



Turkey Barbecue Sandwich image

Similar to pork barbecue, this recipe is particularly easy because it starts with leftover turkey. Think of this as a "turkey joe." This recipe was posted on the TOH bulletin board by homesweethome. I believe she found it on teriskitchen.com.

Provided by Lorraine of AZ

Categories     Lunch/Snacks

Time 1h

Yield 8 sandwiches

Number Of Ingredients 12

2 tablespoons butter
1/4 cup chopped onion
1 (8 ounce) can tomato sauce, unsalted preferred
1 cup ketchup
3 tablespoons Worcestershire sauce
3 tablespoons cider vinegar
1 tablespoon brown sugar
1/2 teaspoon prepared yellow mustard
1/2 cup water or 1/2 cup low sodium chicken broth
1/8 teaspoon ground cinnamon
4 cups cooked turkey, skin removed, cut into small cubes (white or dark meat or both)
8 soft hamburger 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.

Nutrition Facts : Calories 315.4, Fat 8.4, SaturatedFat 3.3, Cholesterol 60.8, Sodium 831.7, Carbohydrate 33.9, Fiber 1.5, Sugar 13.3, Protein 25.6

BARBECUE BEEF ON BUNS (A FANTASTIC RECIPE!)



Barbecue Beef on Buns (A Fantastic Recipe!) image

My husband gives this recipe thumbs up with a 10 star rating. I hope this gives you an indication of just how good this barbecue beef is. DON'T LET THE LENGTH OF THIS RECIPE SCARE YOU-IT'S REALLY A VERY, VERY EASY RECIPE! I clipped the recipe out of our local Sunday newspaper several years ago. The recipe received such rave reviews they decided to run the recipe a second time. The barbecued beef must be refrigerated at least 8 hours before serving in order for the sauce flavors to absorb into the meat. You will find that the prepared bbq beef freezes extremely well, without sacrificing any flavor (see Note). One 4.16-pound chuck roast will give you approximately 15 servings (1/2 cup each).

Provided by Lindas Kitch

Categories     Lunch/Snacks

Time 3h

Yield 14 serving(s)

Number Of Ingredients 9

4 lbs chuck roast, boneless (purchase a beef chuck roast)
2 1/2 cups hunt's brand ketchup
2 1/2 tablespoons Worcestershire sauce
3/4 teaspoon black pepper, freshly ground
1 tablespoon chili powder
1/4 cup cider vinegar
1/2 cup sugar
1 tablespoon onion, very finely diced (I used 2 tablespoons)
8 hamburger buns (we like hoagie buns best- 1 cup barbecue beef fits nicely on 1 large hoagie bun or 1/2 cup for half )

Steps:

  • Place the chuck roast in a very large pot and cover with water. The water level must be at least 2 inches above the top surface of the roast. If you don't have a large enough pan a large soup pot will work, but the water level fills the pan over three-fourths full, and you will have lots of splatters on your stovetop (to alleviate this problem, cover your entire stovetop, except for the heating element you have your pan sitting on, with aluminum foil). It's imperative that you always keep the water level at least 2 inches above the roast. If you use a soup pot, add more water about every 30 minutes! When I cook the roast I USE A LID to partially cover the pot.
  • Bring the water to a boil, and cook for about 3 hours until the meat is tender. (I keep the heat a little lower than medium-high, which is a fairly strong boil. Recently I cooked a chuck roast weighing 4.16 pounds and it took 3 hour and 15 minutes, I'm sure the cooking time will vary according to the weight of the meat and how hard the meat boils).
  • Meanwhile, make the barbecue sauce. BARBECUE SAUCE INSTRUCTIONS: Into a LARGE saucepan thoroughly combine the ketchup, Worcestershire sauce, pepper, chili powder, vinegar, sugar, and onion. Cover and refrigerate for later use. Don't use a medium saucepan because the sauce gets so hot that it can pop out of the pan and can burn your hand.
  • When the roast is done, remove it from the water with a sharp meat fork and place it on a platter to cool slightly.
  • When the roast is cool enough to handle, shred the meat by hand (I shred the beef with a dinner fork, and then pull the larger pieces of meat apart with my fingers).
  • Remove the barbecue sauce from the refrigerator, and over high heat, stirring constantly, bring the sauce to a boil. Remove from heat and cool.
  • Pour the sauce over the meat, and refrigerate for at least 8 hours before serving in order for the sauce flavors to absorb into the meat.
  • When ready to serve, reheat the meat on the stove, in the microwave, or in an electric slow cooker.
  • Serve on buns.
  • Note: I freeze any meat that I don't use up within 3 to 4 days. I use fold-top plastic sandwich bags, placing 1/2 cup barbecue beef in each bag. I then, place all the little bags within a large freezer bag and place them in the freezer. One 4.16 pound beef chuck roast will give you approximately 15 servings (1/2 cup each).

BBQ TURKEY



BBQ Turkey image

This is a great BBQ Turkey recipe. We almost never have any leftovers. This recipe can be used with almost any size bird.

Provided by Julie G

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 5h45m

Yield 12

Number Of Ingredients 7

2 cups butter, divided
1 (15 pound) whole turkey, neck and giblets removed
¼ cup chicken soup base
3 sweet onions, peeled and cut into wedges
5 apples, cored and cut into wedges
2 tablespoons minced garlic, or to taste
1 (750 milliliter) bottle dry white wine

Steps:

  • Preheat a gas grill for low heat.
  • Rub some of the butter all over the turkey, inside and out, then rub all over with chicken base. Cut remaining butter into cubes and toss with onions, apples, and garlic in a large bowl. Stuff the bird with this mixture and place in a disposable aluminum roasting pan. Fold the turkey skin around the neck area to cover the hole and then turn the turkey over and pour wine into the opening at the other end until the turkey is full or the bottle is empty. Set the turkey breast side up.
  • Place the roasting pan on the grill and cover loosely with aluminum foil. If you have a pop up timer or heat safe meat thermometer, insert it into the turkey breast. Close the lid.
  • Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and the temperature in the thickest part of the thigh reads 180 degrees C (80 degrees C), about 4 hours depending on the temperature of your grill. When the temperature is getting close, remove the aluminum foil covering the turkey and allow it to brown during the final minutes of cooking. If it starts to brown too much, just cover it back up. Allow the turkey to rest for at least 20 minutes before carving.

Nutrition Facts : Calories 1294.1 calories, Carbohydrate 16.2 g, Cholesterol 467.9 mg, Fat 76.7 g, Fiber 2.4 g, Protein 117.7 g, SaturatedFat 32.4 g, Sodium 1310.4 mg, Sugar 9.6 g

TURKEY BARBECUE SANDWICHES WITH PICKLES AND SLAW



Turkey Barbecue Sandwiches With Pickles and Slaw image

Most turkey sandwiches are best made with slices of white meat stacked neatly between two slices of bread. Not this one. With a saucy, spicy filling piled onto a hamburger bun, it's perfect for dark meat and any scraps you may have leftover from the carcass. The cabbage slaw adds crispness and tang to the soft turkey, and bread-and-butter pickles give the sandwich a touch of sweetness. If you don't have leftover turkey in your refrigerator, this recipe works just as well with the meat torn off a rotisserie chicken.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, sandwiches, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/4 cup apple cider vinegar, plus more as needed
2 teaspoons granulated sugar
1 teaspoon fine sea salt
4 cups sliced green cabbage (about 1/2 small head)
1 large shallot, thinly sliced
1 large carrot, coarsely grated
1 jalapeño, seeded and thinly sliced
1/2 cup barbecue sauce, homemade or store-bought, plus more for serving
Hot sauce (optional)
12 ounces cooked shredded turkey, warmed up (about 3 cups)
Mayonnaise (optional)
4 sandwich or hamburger buns
Bread-and-butter pickle slices, for serving

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.

BARBECUE TURKEY SANDWICHES



Barbecue Turkey Sandwiches image

Categories     Sandwich     Poultry     turkey     Vegetable     No-Cook     Thanksgiving     Quick & Easy     Simmer     Bon Appétit

Yield Makes 4

Number Of Ingredients 7

1 small red onion, thinly sliced
1 cup finely shredded red cabbage
1/4 cup red wine vinegar
1 pound thickly sliced cooked turkey meat, cut into matchstick-size strips
2/3 cup purchased barbecue sauce
1/4 cup homemade turkey broth or low-salt chicken broth
4 soft sandwich buns, halved, toasted

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.

BARBECUED TURKEY BAKE



Barbecued Turkey Bake image

Dinner is easy to make when you bake turkey on a tender crust in its own homemade barbecue sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 9

1 1/2 cups cut-up cooked turkey
1/3 cup chili sauce
2 tablespoons honey
1 teaspoon soy sauce
1/4 teaspoon red pepper sauce
1 small onion, sliced and separated into rings
1 1/2 cups Original Bisquick™ mix
1/3 cup cold water
1 cup shredded mozzarella cheese (4 ounces)

Steps:

  • Heat oven to 375°F. Stir together turkey, chili sauce, honey, soy sauce, pepper sauce and onion; set aside.
  • Stir Bisquick mix and cold water until dough forms; beat 20 strokes. Pat dough into rectangle, 12x6 inches, on ungreased cookie sheet with hands dusted with Bisquick mix; pinch edge, forming 1/2-inch rim. Spoon turkey mixture onto dough.
  • Bake 25 to 30 minutes or until edge of crust is light brown. Immediately sprinkle with cheese.

Nutrition Facts : Calories 275, Carbohydrate 30 g, Cholesterol 40 mg, Fiber 1 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 740 mg

BARBECUED BEEF ON BUNS



Barbecued Beef on Buns image

My mother-in-law gave this recipe to me, and my family loves it. I like to serve it at buffet meals when company comes over.

Provided by Taste of Home

Categories     Lunch

Time 3h55m

Yield 20 servings.

Number Of Ingredients 15

1 boneless beef chuck roast (3 pounds)
1 medium onion, chopped
1/2 cup chopped celery
Water
1-1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup vinegar
2 tablespoons ground mustard
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic salt
Few drops hot pepper sauce
Hamburger buns

Steps:

  • Place beef, onion and celery in a Dutch oven; add water to almost cover meat. Bring to a boil; reduce heat. Cover and simmer for 2-1/2 to 3 hours or until meat is tender. Remove meat; strain and reserve cooking liquid. Trim and shred meat; return to Dutch oven. Add 2 cups of strained cooking liquid (save remaining cooking liquid) and chill. Skim and discard fat. Add ketchup, brown sugar, vinegar and seasonings. Cover and simmer for 1 hour, stirring occasionally. If mixture becomes too thick, add additional reserved cooking liquid. Serve on hamburger buns.

Nutrition Facts :

JUICY BBQ TURKEY BURGERS RECIPE



Juicy BBQ Turkey Burgers Recipe image

Juicy and delicious, these Ground Turkey BBQ Burgers are a family favorite! They come together in a matter of minutes and can also be made in a skillet on your stove top if you don't have a grill.

Provided by Elyse Ellis

Categories     Main Course

Time 25m

Number Of Ingredients 11

¼ cup chopped onion
¼ cup barbeque sauce (divided)
2 Tablespoons dry breadcrumbs
2 teaspoons prepared mustard
¾ teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon salt
1 pound ground turkey
4 large lettuce leaves
1 tomato
4 hamburger buns

Steps:

  • In a mixing bowl, combine onion, 2 Tablespoons barbecue sauce, breadcrumbs, mustard, chili powder, garlic powder, salt and ground turkey.
  • Mix until well combined.
  • Divide turkey mixture into 4 equal portions and shape into patties.
  • Heat grill to medium-high heat and place patties on the grill. Cook 5-7 minutes on each side, or until they reach an internal temperature of 165 degrees F.
  • Serve patties on a bun with lettuce, tomato, and remaining barbecue sauce.

Nutrition Facts : Calories 315 kcal, Carbohydrate 36 g, Protein 33 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 62 mg, Sodium 677 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

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From theicn.org


BARBECUED TURKEY TENDERLOIN RECIPE - PILLSBURY.COM
Steps. 1. Place turkey slices in shallow dish or resealable plastic bag. In small bowl, combine barbecue sauce, bell pepper and onion; mix well. Pour over turkey slices; turn to coat well. Cover dish or seal bag; let stand at room temperature for 15 minutes to marinate. 2. Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking ...
From pillsbury.com


10 BEST BARBECUE GROUND TURKEY RECIPES | YUMMLY
2022-05-17 Ground Turkey Fajita Sheet Pan Nachos Honeysuckle White. bell pepper, pepper, garlic powder, chili powder, guacamole, corn tortilla chips and 13 more.
From yummly.com


BARBECUED TURKEY ON A ROLL USDA RECIPE FOR CHILD CARE CENTERS
Barbecued Turkey on a Roll - USDA Recipe for Child Care Centers. Our Barbecued Turkey on a Roll recipe is ground turkey simmered in a zesty barbecue sauce and served on a whole-grain bun. CACFP CREDITING INFORMATION 1 sandwich provides 2 oz equivalent meat, ¹⁄8 cup vegetable, and 1.75 oz equivalent grains. Added to your Cookbook.
From theicn.org


BBQ TURKEY SLOPPY JOES - TOGETHER AS FAMILY
2021-10-28 Step 1 : Ground Turkey - Cook and crumble the ground turkey in a skillet pan with onion, green pepper, and salt. Once the turkey is no longer pink, drain the excess grease/liquid. Step 2 : Sloppy Joes - Add tomato sauce, bbq sauce, dried seasonings, and Worcestershire sauce. Stir and let it simmer for at least 10 minutes.
From togetherasfamily.com


TURN THANKSGIVING LEFTOVERS INTO A MOUTHWATERING BARBECUE TURKEY …
2018-11-27 Barbecue sauce. In a medium-sized saucepan over medium heat, melt butter. Add garlic and cook, stirring, for 30 seconds. Add the remaining sauce ingredients, increase heat to medium-high and bring the sauce to a boil. Reduce the heat to …
From makeitgrateful.com


BARBECUE PULLED-TURKEY SANDWICHES RECIPE | BON APPéTIT
2009-09-08 Step 2. Sauté bacon in heavy small saucepan over medium heat until crisp and brown, about 5 minutes. Add tomato puree, apple cider vinegar, 1/4 cup water, dark brown sugar, chili powder, and ...
From bonappetit.com


BARBECUED TURKEY TIPS AND RECIPES AND ACCESSORIES
2014-10-06 Cook your turkey on the barbecue (or turkey fryer) this year. You'll thank yourself - and us - later. One of the benefits, other than a tastier bird, is that you free up the oven for other foods. Barbecued Turkey Cooking Methods: 1. Turkey Cannon. The Campchef Turkey Cannon allows you to infuse flavour and moisture into your holiday bird ...
From barbecuesgalore.ca


WHOLE BARBECUED TURKEY | THRIFTY FOODS RECIPES
Here's a delicious way to cook a small turkey outdoors. Customer Care 1-866-948-0196. Store Hours; Entertaining Trays; Sendial; Careers; FAQ; Select a store , , Change Store View Store Services; Opening Hours: Reserved Time Slot: Change Time Slot. Reserve a Time Slot ...
From thriftyfoods.com


GRILLED TURKEY BURGERS WITH TOMATO BUNS | SCRAPPY GEEK
In a bowl, gently knead together turkey, corn oil, soy sauce, and garlic powder. Form into 4 patties. Oil the open side of the tomatoes and the grill grates with the corn oil. Cook (lid closed) turkey burgers on the preheated grill until they reach an internal temperature of 165 degrees F (About 5 minutes per side).
From scrappygeek.com


BBQ TURKEY SANDWICH WITH LEFTOVER TURKEY - MIRLANDRA'S KITCHEN
2014-11-29 Ingredients. leftover rolls. Mayo or Butter. lettuce iceburg or romain. leftover turkey. Sweet Baby Rays BBQ Sauce. Sweet pickels on the zesty side. white cheddar cheese slices.
From mirlandraskitchen.com


BARBECUED TURKEY SANDWICHES RECIPE - SARGENTO® FOODS …
2 hamburger buns or hoagie rolls, split and lightly toasted. 2 slices Sargento ® Sliced Pepper Jack. ½ cup prepared deli coleslaw. Directions. Separate turkey slices; place on a microwave-safe plate. Brush with barbecue sauce. Cover with waxed paper; microwave at high power 1 minute or until heated through. Arrange turkey on bottoms of rolls ...
From sargento.com


BARBECUE TURKEY BURGERS | BUTTERBALL®
1. Combine turkey, onion, barbecue sauce, bread crumbs, salt and pepper until well blended. Shape into 4 patties about ½-inch thick. 2. Spray cold grid of outdoor grill cooking spray. Prepare grill for direct medium heat. 3. Grill patties 5 to 6 minutes on each side, or until they are no longer pink in the center and meat thermometer inserted ...
From butterball.com


BRINED AND BARBECUED TURKEY WITH PAN GRAVY | POULTRY RECIPES
In a medium, heavy-bottomed saucepan over medium heat on the stove, melt the butter. Whisk in the flour and cook until the mixture turns the colour of peanut butter, about 5 minutes, whisking frequently. Whisk in the reserved pan liquid and the wine. Bring the gravy to …
From weber.com


BARBECUE TURKEY BURGERS RECIPE | MYRECIPES
Heat a grill pan coated with cooking spray over medium-high heat. Place patties in pan; cook 7 minutes on each side or until done. Place 1 lettuce leaf, 1 tomato slice, and 1 patty on the bottom half of each bun. Spread each patty with 1 1/2 teaspoons …
From myrecipes.com


EASY BRIOCHE BUN RECIPE [STEP BY STEP VIDEO] - THE RECIPE REBEL
2021-06-21 Preheat oven to 375 degrees F. Make the egg wash: stir together the egg and water and brush gently over the tops of the buns. Bake for 15 minutes or until golden (bake on a higher rack away from the oven element for less browning on the bottom). Remove from baking sheet to cool on a wire rack.
From thereciperebel.com


BARBECUED TURKEY WITH STUFFING BALLS RECIPE | WOOLWORTHS
Roll into golf ball-sized balls. After turkey has cooked for 45 minutes, add stuffing balls to tray, spray with oil and cook with turkey for remaining time. Step 5. Remove turkey from the barbecue, cover loosely with foil and leave to rest for about 20 minutes. Place turkey and stuffing balls onto a platter and serve.
From woolworths.com.au


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