Bbq Turkey Sliders Food

CRANBERRY BBQ SAUCE TURKEY SLIDERS

Steps:

• For the sauce: Whisk together the vinegar, mustard, oil, celery, apples, salt and pepper in a large bowl. Set aside while you make the sliders.
• For the sliders: Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the cranberry sauce, ketchup, vinegar, Dijon, Worcestershire, salt and pepper. Bring to a boil, then reduce the heat to low and simmer until the sauce has thickened, about 5 minutes. Turn off the heat and carefully pour the sauce into a food processor or blender and process until smooth.
• Place the turkey into a large bowl and pour the sauce over the turkey, stirring to coat evenly with the sauce. To serve, spoon a 1/4 cup of the turkey onto the bottom half of the rolls, garnish with 2 tablespoons of the slaw and top with the top half of the roll.
• Combine the cranberries, maple syrup cinnamon, orange zest and orange juice in a medium saucepan. Bring the mixture to a boil. Lower the heat and simmer for 10 minutes, stirring occasionally with a wooden spoon. Turn the burner off. Using the back of your spoon, lightly mash the cranberries to desired consistency. Chill until ready to serve.

SLOW-COOKER BARBECUE PULLED TURKEY WITH SLAW

Steps:

• Combine the onion, garlic, barbecue sauce and 1/2 cup water in a 5- to 6-quart slow cooker; stir well. Season the turkey breast generously with salt and pepper. Combine the paprika and garlic powder in a small bowl; rub all over the turkey. Place the turkey on top of the onion mixture in the slow cooker. Cover and cook on low until the turkey is cooked through and tender, 7 to 8 hours.
• In the last 30 minutes of cooking, whisk the mayonnaise, vinegar and sugar in a small bowl. Pour over the coleslaw mix in a large bowl and toss to coat. Season with salt and pepper.
• Remove the lid from the slow cooker and use two forks to pull the turkey into pieces. Increase the slow cooker to high and let sit, uncovered, until the sauce thickens, about 10 minutes. Season with salt and pepper; add vinegar and sugar to taste.
• Divide the turkey and coleslaw among plates. Serve with cornbread and pickles.

BBQ TURKEY

Steps:

• Season turkey with chopped garlic and allow to stand, refrigerated, for 24 hours. Place lemon in the cavity of the turkey.
• Preheat oven to 350 degrees F.
• Place turkey in a large roasting pan. Baste the turkey every 15 minutes with BBQ sauce. Be careful to cover turkey with foil to prevent burning. Turkey will make its own juice to keep it moist. Roast turkey for approximately 20 minutes per pound, approximately 4 hours.