Hot Turkey Sandwiches
User Reviews
5
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Prep Time
5 mins
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Cook Time
8 hrs 15 mins
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Total Time
8 hrs 20 mins
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Servings
10 servings
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Calories
674 kcal
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Course
Main Course
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Cuisine
American
Hot Turkey Sandwiches
Description
This Hot Turkey Sandwiches recipe features bone-in, skin-on turkey breast cooked low and slow in a mix of light beer, onion soup mix, chicken base, parsley, and white pepper in a slow cooker. The long cooking tenderizes the turkey and infuses it with savory flavors from the broth. After cooking, the turkey is shredded and skin and bones discarded.
Butter is melted into the slow cooker broth, and optionally thickened with cornstarch to create a rich gravy that coats the shredded meat. This mixture is heated before serving to meld flavors. The sandwiches are assembled on split bread rolls, allowing the juicy turkey and savory broth to soak in the bread.
This dish suits gatherings or family dinners, with bun size chosen based on portion needs. Leftovers keep for several days refrigerated. Notes provide substitution options for beer, onion soup mix, and chicken base, as well as guidance on turkey quantity and bun sizes for serving.
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 parsley dried
- salt
- ground white pepper
- 10 pounds turkey breast see note 4, bone-in; skin-on
- 1/2 cup butter cubed (1 stick)
- 2 tablespoons cornstarch optional (see note 5)
- bread 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.
Notes
- Use any light or non-alcoholic beer as preferred for the broth.
- Store-bought or homemade onion soup mix can be used; recipe includes a homemade version for reference.
- Chicken base or bouillon paste adds concentrated flavor; adjust quantity to taste.
- Bone-in, skin-on turkey breast produces best flavor and moistness; substitute boneless skinless if unavailable.
- Cornstarch can thicken broth into a gravy but is optional based on preference.
- Choose bun sizes according to serving context: larger for family meals, smaller for buffet spreads.
- Plan about 1 pound of bone-in turkey per person uncooked (or 3/4 pound if boneless).
- Leftovers store covered in refrigerator up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 674 kcal
% 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.
User Reviews
Overall Rating
5
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