Turkey Barbecue Recipe

5 1 4
Turkey Barbecue Recipe
Turkey Barbecue Recipe photo by Taste of Home
Publisher Photo

Turkey Barbecue Recipe

Read Reviews
5 1 4
Publisher Photo
Cayenne and lemon pepper add zip to this tantalizing shredded turkey that will have guests lining up for seconds. The well-seasoned meat takes some time to prepare, but it's well worth the effort. -Tammy Schill, Omaha, Nebraska
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 3 hours 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 3 hours 25 min.

Ingredients

  • 1 turkey (about 12 pounds)
  • 1/2 cup butter, melted
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons steak sauce
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon lemon-pepper seasoning
  • 1 tablespoon pepper
  • 2 to 3 teaspoons cayenne pepper
  • 1/4 teaspoon salt
  • 1 cup chicken broth
  • 12 sandwich rolls, split
  • Lettuce leaves and tomato slices, optional

Directions

Place turkey, breast side up, on a rack in a roasting pan. Combine the butter, Worcestershire sauce, steak sauce and seasonings; rub 3 tablespoons over turkey. Cover and refrigerate remaining butter mixture. Bake turkey, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 180°, basting occasionally with pan drippings.
Remove turkey; pour drippings into a saucepan. When turkey is cool enough to handle, remove meat from the bones. Shred turkey and return to the roasting pan. Add broth and remaining butter mixture to the drippings; bring to a rolling boil. Pour over shredded turkey.
Cover and bake at 325° for 25-30 minutes or until heated through. Serve on rolls with lettuce and tomato if desired. Yield: 12 servings.
Originally published as Turkey Barbecue in Taste of Home December/January 2003, p31

Nutritional Facts

1 each: 672 calories, 23g fat (11g saturated fat), 192mg cholesterol, 898mg sodium, 38g carbohydrate (6g sugars, 2g fiber), 74g protein.

  • 1 turkey (about 12 pounds)
  • 1/2 cup butter, melted
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons steak sauce
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon lemon-pepper seasoning
  • 1 tablespoon pepper
  • 2 to 3 teaspoons cayenne pepper
  • 1/4 teaspoon salt
  • 1 cup chicken broth
  • 12 sandwich rolls, split
  • Lettuce leaves and tomato slices, optional
  1. Place turkey, breast side up, on a rack in a roasting pan. Combine the butter, Worcestershire sauce, steak sauce and seasonings; rub 3 tablespoons over turkey. Cover and refrigerate remaining butter mixture. Bake turkey, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 180°, basting occasionally with pan drippings.
  2. Remove turkey; pour drippings into a saucepan. When turkey is cool enough to handle, remove meat from the bones. Shred turkey and return to the roasting pan. Add broth and remaining butter mixture to the drippings; bring to a rolling boil. Pour over shredded turkey.
  3. Cover and bake at 325° for 25-30 minutes or until heated through. Serve on rolls with lettuce and tomato if desired. Yield: 12 servings.
Originally published as Turkey Barbecue in Taste of Home December/January 2003, p31

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MY REVIEW
aeg2t User ID: 5187903 222277
Reviewed Mar. 7, 2015

"This is a DELICIOUS recipe! Great for a crowd. I served it at my son's birthday party and it was a huge hit!"

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