Pulled Turkey BBQ recipe
This recipe for pulled turkey BBQ is perfect for using up leftover turkey or cooking a whole turkey in the slow cooker or Instant Pot. The results are tender, juicy pulled turkey in a tangy BBQ sauce, great for sandwiches or served over a bed of rice or mashed sweet potatoes.
Equipment
- 1 Slow cooker or Instant Pot You can use either a slow cooker or an Instant Pot to cook the turkey in this recipe. If using a slow cooker, you'll need a 6-quart or larger model. If using an Instant Pot, you'll need a 6-quart or 8-quart model, depending on the size of your turkey.
- 1 Meat thermometer A meat thermometer is essential for ensuring that the turkey is cooked to a safe internal temperature. You'll need to insert the thermometer into the thickest part of the turkey breast or thigh to check the temperature.
- 1 Cutting board
- 1 Sharp knife
- 1 Small saucepan You'll need a small saucepan to mix together the BBQ sauce and water.
- 1 Slow cooker or Instant Pot insert If using a slow cooker, you'll need the insert that came with your slow cooker. If using an Instant Pot, you'll need the inner pot that came with your Instant Pot.
- Measuring cups and spoons You'll need measuring cups and spoons to measure out the ingredients for the BBQ sauce and the seasonings for the turkey
- 1 Spatula or wooden spoon You'll need a spatula or wooden spoon to stir the BBQ sauce and to serve the pulled turkey.
Ingredients
- 4-5 lb whole turkey
- 1/2 cup melted butter
- 2 tsp kosher salt
- 1 tsp black peppercorns
- 1 tsp celery seeds
- 1 diced green pepper
- 1 diced yellow onion
- 3 minced garlic cloves
- 1 cup BBQ sauce
- 1 cup water
Instructions
- Rub the turkey all over with the melted butter, kosher salt, black peppercorns, and celery seeds.
- Place the diced green pepper, diced yellow onion, and minced garlic cloves in the bottom of a slow cooker. Place the prepared turkey on top.
- In a small saucepan, mix together the BBQ sauce and water. Pour the BBQ sauce over the turkey.
- Cook the turkey on low heat for 8-10 hours, or on high heat for 4-5 hours, until the internal temperature reaches 165°F when measured with a meat thermometer.
- Carefully transfer the turkey to a cutting board and let it rest for a few minutes. Use two forks to shred the turkey meat, discarding the skin and bones if desired.
- Return the shredded turkey to the slow cooker and stir in any remaining BBQ sauce.
- Serve the pulled turkey on hamburger buns, with coleslaw mix and a side of stuffing, or over a bed of rice or mashed sweet potatoes. Enjoy!
Notes
- You can use leftover turkey, a whole turkey, turkey breasts, or turkey tenderloins for this recipe. Dark meat, such as turkey legs or thighs, will be more flavorful and juicy, but you can use any type of turkey meat.
- You can use your favorite store-bought BBQ sauce, or make your own by mixing together 1 cup of ketchup, 1/4 cup of apple cider vinegar, 2 tablespoons of chili powder, 1 tablespoon of garlic powder, and 1/4 cup of dark brown sugar.
- If the BBQ sauce becomes too thick while the turkey is cooking, you can add a little water or apple juice to thin it out. This will also help to keep the turkey moist.
- The leftover pulled turkey can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to eat it, thaw it in the refrigerator overnight and rewarm it in a saucepan over medium heat.
YOUR OWN NOTE
Nutrition
Calories: 800kcalCarbohydrates: 33gProtein: 71gFat: 42gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 293mgSodium: 2449mgPotassium: 965mgFiber: 2gSugar: 25gVitamin A: 1057IUVitamin C: 3mgCalcium: 93mgIron: 4mg
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