recipes
Barbecue Shredded Turkey Sandwiches
Turkey Breast Roast prepared in a slow cooker with barbecue sauce and used as a filling for sandwiches.
- Servings
- cook method
- prep
- cook
- ready
- 8
- Slow Cooker
- 10 minutes
- 2+ hours
- 3+ hours
Ingredients
- 1 (3 pound) Butterball® Boneless Turkey Breast Roast
- 1 bottle (18 ounces) barbecue sauce, divided
- 1/2 cup chopped onion
- 8 Kaiser rolls, horizontally split
- Directions
- Nutrition Info
- Serving Suggestions
-
Remove roast from package. Pat dry with paper towels. Discard gravy packet or refrigerate for another use. Lift string netting and shift position on roast for easier removal after cooking. Place roast in slow cooker. Top with 1/2 cup of the barbecue sauce and onion. Cover with lid.
Cook on LOW 8 to 10 hours OR on HIGH 4 to 6 hours, or until roast is tender when pierced with a fork.
Remove roast from slow cooker. Pour the remaining barbecue sauce into slow cooker and turn to HIGH.
Remove string netting and skin from roast. Using two forks, shred roast.
Return to slow cooker. Stir to coat turkey with barbecue sauce. Heat 20 minutes, or until hot.
Place about 1/2 cup shredded turkey in each Kaiser roll.