Smoky BBQ Pulled Turkey Slider


Yield: Approx. 12 slider portions. This recipe can be doubled easily to feed a crowd!

Kitchen Equipment: 4-5 quart heavy duty pot w lid.



4 turkey drumsticks – thawed, skin removed

12 slider buns

2 ½ cups barbeque sauce

2 Tablespoons Cowboy El Diablo BlenZ*

1 large sweet onion – thinly sliced

2 cups chicken or vegetable broth

1 cup all purpose flour for dusting

3 Tablespoons cooking oil

1 Tablespoon butter

½ Tablespoon chipotle peppers in Adobo

*Order by phone or email Chef Pamela E. Tour our website and take your taste buds on a voyage of discovery!



Season the flour with ¼ teaspoon each of salt and pepper.  Lightly coat the drums and set aside.

Heat a large heavy pot over medium high. Add 2 TB of the oil and the butter.  Sauté the onions until softened, 4-5 minutes. Turn the heat down to medium, stir in the BlenZ, and continue to cook for 30 seconds. Remove the seasoned onions to a plate and set aside. Pour remaining oil into the pot and lightly brown the drums on all sides (4-6 minutes). Remove the drums to the plate with the onions.

Continuing on medium heat, pour in the broth and stir up any brown bits from the bottom of the pan. Stir in the barbeque sauce, the chipotle peppers and return the onions and drums to the pot. Cover with foil then the lid, and braise in a 350F oven until meat is very tender – approx 2-3 hours.

After braising, remove the drums to a large plate to cool. Reserve the sauce. Separate the turkey meat from the bones and tendons and using two forks or your hands. Shred the turkey. Discard bones and tendons.

Note: You can prepare everything up to this point, 24-48 hours in advance. Refrigerate the turkey and sauce separately.


Thirty minutes prior to serving, reheat the sauce on medium heat and add in the turkey. Cook until heated through. Thin the sauce if necessary with a little broth.

Serve the pulled turkey in between split slider buns, sprinkled with a bit of the BlenZ .

Optional Garnish: Raw sweet onions, shredded lettuce and carrots, sliced radish.

Serve alongside a colourful, chunky salad:  In a large bowl – toss together quartered roma tomatoes, red onion, cucumber, zucchini and fresh herbs. Toss with Italian or Greek dressing.



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