Hot Turkey Sandwiches

These slow cooker Hot Turkey Sandwiches start with a can of beer and end with a stick of butter. So great for your next party! Or serve the shredded turkey for a fuss-free, delicious holiday meal any time of year.

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 8 hours 15 minutes

Total Time 8 hours 20 minutes

Servings servings

Calories 650kcal

Author Meggan Hill

Ingredients

1 (12 ounce) can light beer (see note 1)
1 recipe homemade onion soup mix or 1 packet store-bought (see note 2)
1 teaspoon chicken base plus more, to taste (see note 3)
3 teaspoons dried parsley
salt and ground white pepper
10 pounds bone-in skin-on turkey breast (see note 4)
1/2 cup butter cubed (1 stick)
2 tablespoons cornstarch optional (see note 5)
rolls split, for serving (see note 6)

US Customary - Metric

Instructions

In the bottom of a slow cooker, add beer, onion soup mix, chicken base, dried parsley, and 1 teaspoon white pepper. Add turkey breast. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
Remove turkey breast from slow cooker and transfer to a rimmed baking sheet. Take off skin and separate meat from bones, discarding bones and skin. Shred turkey.
While the meat is still out of the slow cooker, stir in butter until melted. For a thicker broth, remove 1/2 cup broth and whisk with cornstarch. Add back to slow cooker.
Add shredded turkey back to slow cooker and heat until broth is thickened, about 10 minutes. Season to taste with salt and white pepper. Serve with rolls.

Video

Notes

Beer: Any light beer will do. You can also substitute a non-alcoholic beer.
Onion soup mix: Store-bought packets are fine or you can make homemade onion soup mix.
Chicken base: Similar to bullion cubes, chicken base is highly concentrated chicken stock. You can find it in powder or paste forms. I love "Better than Bouillon" brand, a paste which is widely available and tastes delicious. Add more to taste in Step 3, if desired.
Bone-in turkey breast: Look for bone-in, skin-on turkey breast. You may have to ask your butcher at the grocery store. If you can't find it, you can substitute boneless skinless turkey breast.
Cornstarch: An optional thickening agent that turns the buttery turkey juice into more of a gravy.
Bun size: For family suppers, serve larger, burger-sized buns, but search out smaller rolls for parties with a large buffet spread.
Yield: Plan for 1 pound bone-in turkey breast per person (uncooked weight). So, a 10-pound breast will feed about 10 people. If you are cooking boneless turkey breast, plan on 3/4 pound per person (a 6-pound boneless turkey breast would feed about 8 people).
Make ahead: You can make this several days before you need it and gently reheat the shredded meat in the slow cooker. Just be sure to hold onto the juices.
Freezing: Shredded turkey freezes beautifully. Divide into freezer-safe containers, label, date, and seal. Thaw the turkey overnight in the fridge before reheating.
Condiments: Feel free to top your sandwich with crisp dill pickles, barbecue sauce, tomato slices, mustard, onion, or mayonnaise. In Minnesota, they often top their sandwiches with cranberry sauce and thick slices of brie cheese.
Make it for Thanksgiving: Turkey sandwiches for a holiday dinner? Almost sounds too easy, right? Believe you me, I have done it, and I will do it again.
Lawry's seasoning: Some Minnesotans add a sprinkle or three of Lawry's seasoning to the turkey to jazz things up.

Nutrition