5.0 from 381 votes
Hot Turkey Sandwiches
These slow cooker Hot Turkey Sandwiches start with a can of beer and end with a stick of butter. So great for your next party! Or serve the shredded turkey for a fuss-free, delicious holiday meal any time of year.
Prep Time
5 mins
Cook Time
8 hrs 5 mins
Total Time
8 hrs 20 mins
Servings: 10 servings
Calories: 674 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 (12 ounce) can light beer (see note 1)
- 1 (1 ounce) packet onion soup mix or homemade (see note 2)
- 1 teaspoon chicken base (see note 3)
- 1 tablespoon dried parsley
- salt and ground white pepper
- 10 pounds bone-in skin-on turkey breast (see note 4)
- 1/2 cup butter cubed (1 stick)
- 2 tablespoons cornstarch optional (see note 5)
- rolls split, for serving (see note 6)
Instructions
- In the bottom of a slow cooker, add beer, onion soup mix, chicken base, dried parsley, and 1 teaspoon white pepper. Add turkey breast. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until turkey reaches an internal temperature of 175 degrees.
- Remove turkey breast from slow cooker and transfer to a rimmed baking sheet. Take off skin and separate meat from bones, discarding bones and skin. Shred turkey.
- While the meat is still out of the slow cooker, stir in butter until melted. For a thicker broth, remove 1/2 cup broth and whisk with cornstarch. Add back to slow cooker.
- Add shredded turkey back to slow cooker and heat until broth is thickened, about 10 minutes. Season to taste with salt and white pepper. Serve with rolls.
Cup of Yum
Notes
- Beer: Any light beer will do. You can also substitute a non-alcoholic beer.
- Onion soup mix: A 1-ounce store-bought packet is fine or you can make homemade onion soup mix. To make it from scratch, in a small bowl whisk together 1/4 cup dried minced onion, 2 tablespoons beef bouillon granules, 1 1/2 teaspoons onion powder, 1/8 teaspoon celery salt, and 1/8 teaspoon granulated sugar. Use the entire amount in this Hot Turkey Sandwich recipe.
- Chicken base: Similar to bullion cubes, chicken base is highly concentrated chicken stock. You can find it in powder or paste forms. I love the "Better than Bouillon" brand, a paste that is widely available and tastes delicious. Add more in Step 3, if desired.
- Bone-in turkey breast: Look for bone-in, skin-on turkey breast. You may have to ask your butcher at the grocery store. If you can't find it, you can substitute an equal amount of boneless skinless turkey breasts.
- Cornstarch: An optional thickening agent that turns the buttery turkey juice into more of a gravy.
- Bun size: For family suppers, serve larger, burger-sized buns, but search out smaller rolls for parties with a large buffet spread.
- Yield: Plan for 1 pound bone-in turkey breast per person (uncooked weight). So, a 10-pound breast will feed about 10 people. If you are cooking boneless turkey breast, plan on 3/4 pound per person (a 6-pound boneless turkey breast would feed about 8 people).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Serving
1 cup
Calories
674kcal
(34%)
Carbohydrates
10g
(3%)
Protein
90g
(180%)
Fat
32g
(49%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.4g
Cholesterol
266mg
(89%)
Sodium
1400mg
(58%)
Potassium
53mg
(2%)
Fiber
0.4g
(2%)
Sugar
0.3g
(1%)
Vitamin A
285IU
(6%)
Vitamin C
0.2mg
(0%)
Calcium
13mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 674
% Daily Value*
| Serving | 1 cup | |
| Calories | 674kcal | 34% |
| Carbohydrates | 10g | 3% |
| Protein | 90g | 180% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 266mg | 89% |
| Sodium | 1400mg | 58% |
| Potassium | 53mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 0.3g | 1% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.