1 loaf (12-ounces) French bread, halved lengthwise and cut into 4 pieces
Slow Cooker Shredded Boneless Turkey Breast
1 (3-pound) BUTTERBALL® Frozen Boneless Turkey Breast Roast, thawed
3 peppercorns
5 sprigs fresh parsley
1 tablespoon kosher salt
Directions
Preheat oven to 350°F.
For pickled vegetables: In a small saucepan, bring vinegar, ½ cup water, sugar, and salt to a boil over medium heat, stirring until sugar dissolves. Let cool for 5 minutes.
In bowl place carrots, radish, and cucumber. Pour vinegar mixture over vegetables and let cool completely. Cover and refrigerate for at least 1 hour.
For sauce: In a small bowl, stir together mayonnaise, Sriracha, and lemon juice until well combined.
Make Slow Cooker Shredded Turkey.
Remove wrapper and outer netting from roast. Drain juices.
In a 6-quart slow cooker, place Boneless Roast, peppercorns, parsley, and salt. Cover with water by 2 inches.
Set slow cooker to high. Cook until tender, cooked through, and a thermometer inserted into the center registers 170°F, about 4 hours.
Remove turkey from cooker and discard liquid. Using two forks, shred turkey.
Use immediately or cool completely. Cover shredded boneless turkey breast and store in the refrigerator for up to 5 days.
For turkey: In a two-quart baking dish, combine turkey, garlic, lemon peel and juice, salt, and pepper. Add 2 tablespoons water to baking dish. Cover with foil.
Bake until hot, 15 to 20 minutes.
Divide turkey, pickled vegetables, cilantro, and sauce among French bread pieces.
Tip: For an another way to use the turkey mixture, spoon it onto a pre-baked pizza crust and bake for 5 to 6 minutes. Serve with picked vegetables, sauce, and garnish if desired.
