BBQ Pulled Turkey Sliders





Courtesy of Bobby Hammock, MBA, CEC, Executive ChefCountry Music Hall of Fame® and Museum

Photograph courtesy of Butterball, LLC


Pulled Turkey Breast
3 8-10 Pound Turkey breasts
¼ Cup Salt
3 Tablespoons Pepper
2 Tablespoons Garlic powder
1 Teaspoon Smoked paprika
1 Teaspoon Cumin
Slider Rolls
Vinegar Hot Sauce
Yield: 1.5 Quarts
1 Quart Water
To Taste Salt
½ Pint Apple cider vinegar
¾ Cup Hot sauce
1 Teaspoon Oregano, leaf
1 Tablespoon Garlic, granulated
3 Ounces Brown sugar
1 Tablespoon Black pepper
¼ Cup Yellow mustard
Carolina Style BBQ Sauce:
Yield: 2 Quarts
½ Cup Butter
1 Pint Yellow onion, diced
1 Pint Green bell pepper, chopped
1 Cup White vinegar
1 Cup Apple cider vinegar
¼ Tablespoon Worcestershire sauce
¼ Cup Brown sugar
½ Pound (8 Oz) Honey
½ Tablespoon Mesquite seasoning
¼ Tablespoon Cayenne
¼ Tablespoon Crushed red pepper
½ Tablespoon Tabasco
To Taste Salt
To Taste White pepper
To Taste Black pepper
¼ Cup Yellow mustard
1 Quart Ketchup


Pulled Turkey Breast: Mix together salt, pepper, garlic powder and cumin to create seasoning rub*. Season the turkey breast.
Sear breast in a skillet (or put it on the grill) and then slow cook the breast until it is fully cooked. Shred the meat and mix with vinegar sauce (recipe below)*. Use the Carolina BBQ sauce (recipe below) as an accompaniment.
Serve with slider rolls.
*Notes: Seasoning rub is a base recipe, may be adjusted for taste. Turkey can be served immediately, or chilled and reheated at a later date. This can also be frozen.
Vinegar Hot Sauce: Mix all ingredients in sauce pan. Simmer for 2 hours over low heat. Serve warm or room temperature
Carolina Style BBQ Sauce: In a sauce pan, over medium heat, melt butter. Add onions and peppers and cook until soft. Add remaining ingredients and simmer for 2 hours. Blend sauce until smooth.