Best Barbecue Turkey Sliders Recipes

CHIPOTLE BARBECUE PULLED TURKEY DRUMSTICK SLIDERS WITH BRUSSELS SPROUT SLAW

Chipotle Barbecue Pulled Turkey Drumstick Sliders with Brussels Sprout Slaw image

Turkey drumsticks do not take kindly to the dry heat of an oven, which causes the meat to tighten up around the bone and tendons. But treat those same drumsticks to a long, slow, moist braise in barbecue sauce, and the meat falls off the bones, revealing tough tendons so numerous, you won't believe it.

Provided by Kemp Minifie

Categories Sandwich turkey Braise Super Bowl Thanksgiving Vinegar Winter Tailgating Family Reunion Poker/Game Night Brussels Sprout Chile Pepper Gourmet

Yield Makes about 3 cups, enough for 16 sliders

Number Of Ingredients 18

Ingredients

2 1/2 to 3 pounds turkey drumsticks
1 medium onion, chopped
2 tablespoons olive oil
Salt
2 garlic cloves, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 cup ketchup
1/3 cup cider vinegar
1 to 3 tablespoons finely chopped chipotle chiles in adobo, including some sauce (see Cooks' Notes)
1 tablespoon Worcestershire sauce
1 tablespoon molasses
1/2 cup water
Freshly ground black pepper
16 slider rolls (or other small, soft buns), split
Brussels Sprout Slaw
Special Equipment
A 3 1/2- to 5-quart wide Dutch oven or other wide heavy pot with tight-fitting lid

Steps:

Preheat oven to 325°F.
Remove turkey skin.
Cook onion in oil with 1/2 teaspoon salt in Dutch oven over medium heat, covered, stirring occasionally, until well softened, about 10 minutes.
Add garlic and spices and cook, stirring, 1 minute.
Stir in ketchup, vinegar, chiles, Worcestershire sauce, molasses, and 1/2 cup water and simmer mixture, stirring, 1 minute.
Add drumsticks and cover pot, then braise in oven, turning drumsticks over once, until meat is very tender, about 2 hours.
Transfer drumsticks to a bowl and cool. Discard bones, tendons, and any remaining skin, and pull meat with forks or fingers into coarse shreds.
Stir meat into sauce remaining in pot. Thin, if necessary, with water to desired consistency and season with salt and pepper. Reheat over medium heat until hot.
Spoon mixture into slider rolls and top with slaw.

BARBECUE TURKEY SLIDERS

Barbecue Turkey Sliders image

Crispy onions, 3-pepper Colby Jack cheese, and a sweet barbecue sauce are the perfect toppings on these turkey meatball sliders.

Provided by thedailygourmet

Categories BBQ Sauce

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

1 pound ground turkey
½ cup rolled oats
¼ cup hickory brown sugar barbecue sauce (such as Sweet Baby Ray's®)
2 teaspoons hickory smoke seasoning (such as Savory Spice® Red Rocks)
1 teaspoon granulated onion
¼ cup water
1 teaspoon Worcestershire sauce
1 teaspoon tamari sauce
6 brioche buns, halved
3 slices three-pepper Colby-Jack cheese (such as Boar's Head), quartered, or to taste
⅓ cup crispy fried onions, or to taste
2 tablespoons hickory brown sugar barbecue sauce (such as Sweet Baby Ray's®), or to taste

Steps:

Combine turkey, oats, barbecue sauce, hickory seasoning, and granulated onion in a small bowl. Mix well and form into 1 1/2-ounce meatballs.
Preheat the oven to 350 degrees F (175 degrees C).
Pour water, Worcestershire, and tamari sauce into a 9x9-inch casserole dish. Place meatballs in the dish.
Bake in the preheated oven until no longer pink in the centers, about 45 minutes. Toast brioche buns until golden, if desired.
Serve meatballs on top of buns. Place a slice of cheese over each; top with crispy onions and barbecue sauce.

Nutrition Facts : Calories 439.6 calories, Carbohydrate 35.4 g, Cholesterol 106.7 mg, Fat 22.3 g, Fiber 1.3 g, Protein 23.1 g, SaturatedFat 7.7 g, Sodium 838.9 mg, Sugar 8.3 g