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BBQ Turkey Thigh Sandwich
Pulled turkey stands in for pork in this barbecue sandwich.
Cost-effective boneless turkey thighs get the barbecue treatment for this hearty sandwich. Chef Dan Phalen sears the thighs, then braises them in beer, barbecue sauce and onions. The saucy, shredded turkey makes a tasty alternative to pulled pork, especially when paired with fried onion rings.Photograph courtesy of National Turkey Federation
Servings
8
8
Cuisine Type
- american
Menu Part
- sandwich
Main Ingredient
- Turkey
Chef Dan Phalen
Luby’s/Fuddruckers
Houston-based
Cost-effective boneless turkey thighs get the barbecue treatment for this hearty sandwich. Chef Dan Phalen sears the thighs, then braises them in beer, barbecue sauce and onions. The saucy, shredded turkey makes a tasty alternative to pulled pork, especially when paired with fried onion rings.
Ingredients
BBQ Turkey
2 lb. boneless, skinless turkey thighs
1 tbsp. Montreal seasoning
2 tbsp. olive oil
6 oz. lager-style beer
6 oz. barbecue sauce
1 cup onion in julienne strips
8 Kaiser rolls
Onion rings
2 cups buttermilk
6 oz. lager-style beer
30-40 thick slices yellow onions
2 cups all-purpose flour
½ cup cornmeal
2 tbsp. Montreal seasoning
1 tbsp. kosher salt
Vegetable oil for frying
Steps
1. For BBQ turkey: Trim silver skin and excess fat from thighs; Season turkey with Montreal seasoning. In saucepot over medium heat, heat oil Sear turkey thighs for 2 to 4 minutes until lightly browned on all sides.
2. Add beer, barbecue sauce and onion strips; bring to a boil. Reduce heat to medium-low; cover and simmer 20 to 30 minutes or until turkey reaches internal temperature of 165 F.
3. Remove thighs from sauce. Using two forks, shred thigh meat. Return shredded meat to sauce in pot. Stir to coat evenly; keep warm until ready to assemble.
4. For onion rings: In mixing bowl, combine buttermilk and beer. Add onion slices; toss to coat evenly. In separate mixing bowl, combine flour, cornmeal, Montreal seasoning and salt; mix well.
5. Heat oil in deep fryer to 350 F. Remove onions from batter and shake off excess. Coat rings with seasoned flour; remove and shake off excess. Place rings in hot oil and fry 2 to 3 minutes until golden brown. Drain on rack.
6. For service, slice rolls in half and grill on buttered griddle until golden brown. Place 4 ounces pulled turkey on bottom of bun; dress with 1 to 2 tablespoons sauce. Top with 6 to 8 fried onion rings. Serve immediately.
Photo courtesy of National Turkey Federation
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