• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
730
Protein:
67 g
Fat:
26 g
Carbohydrates:
57 g
Sodium:
1350 mg

Credit
Alaina Yvon-Moreau - @deliciously.nourished

Serves: 2 (Per Serving (1/2 of recipe)
Prep Time: 10 mins
Cook Time: 20 mins
if you’re making this for a bigger group set up a toppings bar so everyone can build their own sandwich! Place the pulled turkey, avocado and coleslaw in bowls to make it easier to serve- you can even have other toppings to choose from like greens, sliced tomato, pickles, onions, salsa, hot sauce...get creative!
  1. In a medium sauce pot add vegetable stock, ½ cup barbeque sauce, bay leaf, garlic cloves, ¼ tsp of black pepper, and ¼ tsp sea salt. Stir to incorporate the barbeque sauce and place the turkey breast in the pot; the liquid should be covering the turkey, add more stock if necessary until just covered.
  2. Cover the pot and set the heat to high. Once the liquid just starts to boil, turn down the heat to low, leaving the pot covered, and simmer for 15-20 minutes. Use a meat thermometer to determine when the turkey is fully cooked; it should read 165F.
  3. While the turkey is cooking, add the thinly sliced purple cabbage to a mixing bowl, along with the chopped cilantro. In a small bowl, combine the mayonnaise, Greek yogurt, apple cider vinegar and ¼ tsp sea salt; whisk to combine and pour over the cabbage. Toss the cabbage in the dressing until fully coated; season with more salt to taste if necessary and set aside.
  4. Once the turkey has fully cooked, discard the cooking liquid and place the turkey breast on a cutting board. Use two forks to gently shred the turkey into small pieces, place turkey back into the same pot that was used for cooking.
  5. To the pot with the turkey, pour in remaining ½ cup of barbeque sauce and add ½ tsp mustard. Use a spoon to gently stir until the turkey is fully coated in the sauce. Cover the pot and place on a burner set to low to keep warm.
  6. Mash the avocado just before assembling the sandwiches. Just before serving, gently toast the buns on the BBQ- this step is optional but recommended!
  7. To assemble the sandwiches, spread some avocado on the bun, followed by a generous spoonful of the pulled turkey, top with the coleslaw and enjoy! Serve any remaining coleslaw on the side!

Bon Appetit! Take a photo and share this recipe #ThinkTurkey