Hot Turkey Sandwiches

These slow cooker Hot Turkey Sandwiches are a copycat of “Turkey-to-Go” sandwiches from the Minnesota State Fair. For the juiciest shredded turkey you’ve ever tasted, start with a can of beer and end with a stick of butter.

“Turkey-to Go” sandwiches are wildly popular up in Minnesota. They’re made of melt-in-your-mouth shredded turkey breast that is long simmered in beer and spices then piled into a soft bun, the perfect outdoor fair food.

They are also great for potlucks, tailgate parties, and busy weeknights! And if you don’t feel up to making a whole roasted turkey this Thanksgiving, I’m pleased to introduce you to this Hot Turkey Sandwich.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Beer: Any light beer will do. You can also substitute a non-alcoholic beer.
• Onion soup mix: A 1-ounce store-bought packet is fine or you can make homemade onion soup mix. To make it from scratch, in a small bowl whisk together ¼ cup dried minced onion, 2 tablespoons beef bouillon granules, 1 ½ teaspoons onion powder, ⅛ teaspoon celery salt, and ⅛ teaspoon granulated sugar. Use the entire amount in this Hot Turkey Sandwich recipe. 
• Chicken base: Similar to bullion cubes, chicken base is highly concentrated chicken broth. You can find it in powder or paste forms. I love “Better than Bouillon” brand, a paste that 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 an equal amount of boneless skinless turkey breasts.
• Cornstarch: An optional thickening agent that turns the buttery turkey sauce 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. A thick slice of bread, Texas toast, or even sandwich bread slices will do as well.

Step-by-step instructions

1. In the bottom of a slow cooker, combine the beer, onion soup mix, white pepper, dried parsley, and chicken base. Add the turkey breast right on top of everything. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours until turkey reaches an internal temperature of 175 degrees.

2. When the time is up, carefully take out the turkey and move it to a rimmed baking sheet so you can shred it up. Separate the meat from the bones, discard the bones and skin, and shred up the meat using two forks. Once all the turkey is shredded, return it to the slow cooker and stir in the butter. As the butter melts, mix it into the cooking juices.

3. If you want a thicker broth, remove some of the cooking juices in a measuring cup and whisk in some cornstarch; then return it to the crockpot to thicken.

Recipe tips and variations

• 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 ¾ pound per person (a 6-pound boneless turkey breast would feed about 8 people).
• Storage: Store turkey leftovers covered in the refrigerator for up to 4 days.
• Make ahead: You can make this several days before you need it and gently reheat the shredded meat in the oven, microwave, or simmer in a large skillet over medium heat. Just be sure to hold onto the juices.
• Freezing: Shredded turkey freezes beautifully. Divide into freezer-safe containers, label, date, and freeze for up to 2 months. 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. Serve with traditional sides, like mashed potatoes garnished with fresh parsley for a festive feast.
• Lawry’s seasoning: Some Minnesotans add a sprinkle or three of Lawry’s seasoning to the turkey to jazz things up.

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Hot Turkey Sandwiches

By Meggan Hill

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.

Prep Time 5 minutes mins

Cook Time 8 hours hrs 15 minutes mins

Total Time 8 hours hrs 20 minutes mins

Servings 10 servings

Course Main Course

Cuisine American

Calories 674

5 from 127 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1 (12-ounce) can light beer (see note 1)
• ▢ 1 (1 ounce) packet onion soup mix or homemade (see note 2)
• ▢ 1 teaspoon chicken base (see note 3)
• ▢ 1 tablespoon 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)

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, until turkey reaches an internal temperature of 175 degrees.
• 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 ½ 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.

Recipe Video

Notes

1. Beer: Any light beer will do. You can also substitute a non-alcoholic beer.
2. Onion soup mix: A 1-ounce store-bought packet is fine or you can make homemade onion soup mix. To make it from scratch, in a small bowl whisk together ¼ cup dried minced onion, 2 tablespoons beef bouillon granules, 1 ½ teaspoons onion powder, ⅛ teaspoon celery salt, and ⅛ teaspoon granulated sugar. Use the entire amount in this Hot Turkey Sandwich recipe. 
3. Chicken base: Similar to bullion cubes, chicken base is highly concentrated chicken stock. You can find it in powder or paste forms. I love the “Better than Bouillon” brand, a paste that is widely available and tastes delicious. Add more in Step 3, if desired.
4. 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 an equal amount of boneless skinless turkey breasts.
5. Cornstarch: An optional thickening agent that turns the buttery turkey juice into more of a gravy. 
6. Bun size: For family suppers, serve larger, burger-sized buns, but search out smaller rolls for parties with a large buffet spread.
7. 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 ¾ pound per person (a 6-pound boneless turkey breast would feed about 8 people).
8. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 cupCalories: 674kcalCarbohydrates: 10gProtein: 90gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 266mgSodium: 1400mgPotassium: 53mgFiber: 0.4gSugar: 0.3gVitamin A: 285IUVitamin C: 0.2mgCalcium: 13mgIron: 0.1mg

Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill

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Meggan Hill

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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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