Most followers of this blog have had plenty of pulled pork sandwiches but what about pulled turkey? These sandwiches feature smoked turkey breast piled on potato rolls along with cole slaw and white BBQ sauce – a Southern specialty.
This is a simple recipe that will be a crowd favorite. Big Bob Gibson Bar-B-Q in Decatur, Alabama is credited with concocting white sauce back in 1925 and it is traditionally served with chicken. I’ve adapted the recipe so that it makes great cole slaw and complements freshly smoked turkey breast.
Prep 2 boneless turkey breasts with your favorite seasoning. BBQ Pit Stop carries the Norbest boneless “sweetheart” turkey breasts which I recommend because they stay nice and juicy in the smoker and there’s no waste. My go-to rubs for turkey are Yard Bird from Plowboys BBQ and Jailbird Chicken from Slap Yo’ Daddy BBQ. Smoke the boneless turkey breasts until they hit an internal temperature of 165 degrees.
As soon as the turkey breasts are in the smoker prepare the white BBQ sauce so it has time to chill before serving. Combine the following in a large bowl:
- 2 cups mayo
- 1 cup cider vinegar
- 2 tbsp drained prepared horseradish
- 2 tsp Worcestershire sauce
- 3 tsp kosher salt
- 2 tbsp garlic powder
- 2 tsp ground white pepper
- 1/2 tsp cayenne pepper
Whisk all the ingredients together until the sauce has a smooth consistency and even color. Cover and place in the fridge to chill.
Remove the turkey breasts from the smoker when they reach an internal temp of 165 degrees. Place in an aluminum tray and using 2 forks or bear claws shred and set aside.
Set aside about 1/2 cup of the white sauce. Combine the remaining white sauce in a bowl with a 14 oz. package of cole slaw mix.
Pile about 4 oz. of pulled turkey breast on a potato roll. Top with a spoonful of the cole slaw and drizzle with a tsp of the white sauce. These are a nice light alternative for serving on warm summer evenings. Enjoy!