A turkey barbecue sandwich is sliced or shredded turkey mixed with barbecue sauce, served on a bun

A turkey barbecue sandwich starts with cooked turkey — either sliced from a roasted bird or shredded from pulled turkey meat — combined with barbecue sauce and piled onto a soft bun or roll. The sauce clings to the meat and soaks slightly into the bread, creating a tangy, smoky, or sweet flavor depending on which barbecue sauce you choose. Unlike a plain turkey sandwich, the barbecue sauce is the defining ingredient; it transforms straightforward cooked turkey into something closer to pulled pork or brisket in flavor and texture.

The sandwich is typically topped with coleslaw, pickles, or onions, though these are optional. Some versions include a slice of cheese. The whole thing is usually served warm, either fresh off the grill or reheated after assembly.

Key Takeaways

  • Turkey barbecue sandwiches use either sliced roasted turkey or shredded pulled turkey mixed with barbecue sauce on a bun.
  • The barbecue sauce is the main flavoring — it gives the sandwich its distinctive taste and texture.
  • Common toppings include coleslaw, pickles, onions, or cheese, though the sandwich works well with sauce and meat alone.
  • You can make this sandwich at home using leftover turkey, store-bought rotisserie chicken, or turkey you cook specifically for this purpose.

How to make a turkey barbecue sandwich at home

Start with cooked turkey. If you have leftover roasted turkey from a meal, slice it into bite-sized pieces. If you don't have leftovers, buy a rotisserie chicken from the grocery store deli counter and shred the meat by hand, or cook a turkey breast in the oven at 375°F for about 50 minutes until the internal temperature reaches 165°F.

Warm the turkey in a skillet or pot over medium heat. Pour barbecue sauce over it — start with about half a cup per pound of meat and add more if you like it saucier. Stir occasionally until the meat is heated through and coated evenly, about 5 to 10 minutes. Taste it and adjust the sauce to your preference.

Toast your bun lightly if you want it to hold up better to the sauce. Pile the turkey mixture onto the bun and add any toppings you like. Serve when ready while warm.

Choosing a barbecue sauce that works

Barbecue sauce comes in three main flavor profiles: sweet (often tomato-based with brown sugar or molasses), tangy (vinegar-forward, common in the Carolinas), and smoky (with liquid smoke or chipotle). For turkey, which is milder than pork or beef, any of these work — it depends on what you like.

Store-bought sauces are the fastest option and come in hundreds of brands. If you want to make your own, a basic version is ketchup, vinegar, brown sugar, Worcestershire sauce, and a pinch of cayenne or smoked paprika, simmered for 10 minutes. The homemade version lets you control how sweet or tangy it is.

Toppings and variations

Coleslaw is the most common topping — it adds crunch and a cool contrast to the warm, saucy meat. You can buy pre-made coleslaw from the grocery store or make it by shredding cabbage and mixing it with a straightforward dressing of mayo, vinegar, and a little sugar.

Pickles or pickle relish add sharpness. Sliced red onion adds bite. Cheese (cheddar or American work well) melts into the warm meat. Some people add a fried egg on top for richness, though this is less common. You can also skip toppings entirely and let the sauce and meat be the focus.

Making it ahead and storing leftovers

You can prepare the turkey and sauce mixture up to three days ahead and store it in an airtight container in the refrigerator. Reheat it gently in a skillet or microwave before serving. The flavors actually improve slightly as the sauce soaks into the meat overnight.

If you have leftover assembled sandwiches, wrap them tightly in foil or plastic wrap and refrigerate for up to one day. They won't be quite as good as fresh, but they are still edible. Reheating in a low oven (300°F) wrapped in foil keeps the bun from drying out.

Restaurant versions and regional differences

Many barbecue restaurants and sandwich shops offer turkey barbecue sandwiches, though they are less common than pulled pork or brisket versions. Some regional barbecue styles feature turkey more prominently — for example, some Texas barbecue joints serve smoked turkey breast sliced thick and sauced, which is similar in spirit to a barbecue sandwich.

If you order one at a restaurant, you may get a larger, more heavily sauced version than you would make at home, sometimes with multiple toppings already included. The basic concept is the same: cooked turkey, barbecue sauce, and a bun.

Frequently Asked Questions

Can I use ground turkey instead of sliced or shredded?

Yes. Brown ground turkey in a skillet, drain excess fat, then mix in barbecue sauce and simmer for a few minutes. The texture will be different — more like a sloppy joe — but it works and is faster than cooking a whole piece of turkey.

What's the difference between a turkey barbecue sandwich and a turkey sloppy joe?

A sloppy joe typically uses ground meat and a thinner, more liquid sauce that drips off the bun. A barbecue sandwich uses sliced or shredded meat and a thicker sauce that clings to it. The sauces also taste different — barbecue sauce is usually smokier or more complex, while sloppy joe sauce is simpler and sweeter.

How do I keep the bun from falling apart?

Toast the bun lightly to firm it up, and don't oversaturate it with sauce. You can also use a sturdier bun like a brioche roll or ciabatta instead of a soft white bun. Some people wrap the sandwich in foil or parchment paper to hold it together while eating.

Can I make this in a slow cooker?

Yes. Put sliced or shredded turkey in a slow cooker with barbecue sauce and cook on low for two to three hours or high for one to two hours. This method is good if you are making a large batch or want to keep it warm for a crowd.