All Recipes

Independence Day Cherry Turkey Sandwich

7-9.5 Hours

Ingredients

10 4-inch Martin's Potato Rolls

Tart Cherry BBQ Sauce:

3 Tablespoons Worcestershire Sauce

¾ Cup Tart Cherry Juice

1½ Cups Brown Sugar

¾ Cup White Sugar

¾ Teaspoon Smoked Paprika

1 Tablespoon of Salt

6 Tablespoons White Vinegar

1 Teaspoon Ground Mustard

1 Teaspoon Garlic Powder

Cornstarch to thicken

Creamy Slaw:

¾ Cup Apple Cider Vinegar

1 Cup Sugar

¼ Cup Water

1 Teaspoon Celery Seed

1 Teaspoon Dry Mustard

2 Teaspoons Salt

1 Medium Head Green Cabbage, finely chopped

1 Medium Carrot, finely grated

2 Bell Peppers, finely chopped

Turkey:

10lb Turkey

Your Choice of BBQ or Poultry Rub

Oil or Butter

Servings: 10

Directions

Step 1: Tart Cherry BBQ Sauce

  1. Add all ingredients except cornstarch to a sauce pan and mix.
  2. Add cornstarch and bring to a boil while stirring.
  3. Reduce to a simmer and simmer for 10 minutes.
  4. Remove from heat and use immediately or save in the refrigerator for later. 

Step 2: Pepper Slaw

  1. In a medium saucepan, combine vinegar, sugar, water, celery seed, mustard, and salt.
  2. Bring to a boil, stirring continuously until sugar is dissolved.
  3. Remove from heat and allow to cool.
  4. Place cabbage, carrot, and peppers into a large bowl.
  5. Once dressing has cooled, combine with vegetables and stir well.
  6. Refrigerate slaw until ready to serve. 

Step 3: Smoke Turkey

  1. Apply your favorite BBQ rub or poultry rub to the turkey. A light oil or butter coating helps it adhere.
  2. Preheat smoker to 250-275°F (250°F for more smoke flavor; 275°F for a slightly faster cook).
  3. Place a water pan in the smoker for humidity.
  4. Let the turkey sit at room temperature for 30-60 minutes while the smoker preheats.
  5. Place turkey breast skin-side up (if bone-in) on the grate.
  6. Smoke until internal temperature reaches 160°F in the thickest part. Time estimate: 20-50 minutes per pound depending on temperature and size.
  7. Remove turkey at 160°F internal temperature.
  8. Tent loosely with foil and rest for 30-60 minutes (or longer in a cooler). Carryover cooking will bring it to 165°F.
  9. Shred/pull the meat (bones should slip out easily if bone-in).
  10. Mix with BBQ sauce or keep sauceless for sandwiches. 

Step 4: Assembly

  1. Layer a generous portion of pulled smoked turkey onto the bottom half of a 4-inch Martin’s Potato Roll. 
  2. Spoon the Tart Cherry BBQ Sauce over the turkey to taste.
  3. Top with a heaping portion of PA Dutch Pepper Slaw.
  4. Place the top half of the roll on the sandwich.
  5. Serve immediately and enjoy!

Extra Tips for Juicy Pulled Turkey 

  • Don’t overcook – Turkey breast is lean; pulling early and resting is crucial. 
  • Monitor closely near the end – temps rise faster in the final stages. 
  • Safety: Cook to at least 165°F final (USDA guideline), but the rest gets you there safely.