Pulled Turkey Sandwiches with Raspberry BBQ Sauce and Coleslaw

By Daniel Traster, CCC, CCE, CCP


1 tsp kosher salt

1/2 tsp black pepper

2 tsp paprika

2 tsp chili powder

2 tsp onion powder

1 tsp garlic powder

1/2 tsp dried sage leaves

1/2 tsp dried thyme leaves

1 tsp dried oregano leaves

1/2 tsp ground cumin

1 tsp smoked tea, optional SEE NOTES ABOVE


1/2 c ketchup

1/2 c seedless raspberry jam

1/4 c brown sugar

2 tbsp cider vinegar

1 tsp low-sodium soy sauce

Hot sauce To Taste

1 tsp kosher salt

Black pepper Pinch

Onion powder Pinch

Garlic powder Pinch

Chili powder Pinch

Dried sage leaves Pinch

Dried thyme leaves Pinch

2 c cabbage, shredded fine

1 tbsp cider vinegar

2 tbsp sugar

2 tbsp mayonnaise

Salt To Taste

Ground pepper To Taste

8 Hamburger buns, split


Turkey with Dry Rub

Preheat oven to 350 F. Combine the dry rub ingredients and rub them over the turkey thighs to coat fully. Place turkey, skin-side up, on a roasting rack over a roasting pan or rimmed baking sheet and place in oven.

Cook until spices and skin darken (but don't burn), about 45 minutes. Wrap turkey in foil and continue cooking until the thighs reach an internal temperature of 190 degrees F, another 45 minutes.

Remove from oven and allow to cool at room temperature until cool enough to handle.

BBQ Sauce

Meanwhile, combine the BBQ sauce ingredients and whisk thoroughly. Place in a sauce pot and heat over medium heat, stirring constantly, until jelly and sugar fully dissolve. The mixture need not come to a boil. Remove from heat and cool.

Using two forks, pull the cooked and cooled turkey meat off the bone and apart into small pieces. Remove any tough tendons, skin and bones. Transfer only the turkey meat to a large mixing bowl. Mix the BBQ sauce with the turkey. Adjust seasoning to taste.


Combine the coleslaw ingredients in a bowl and mix thoroughly. Cover and reserve refrigerated.


To serve, warm pulled turkey with sauce in a large sauce pot until warm.

Place turkey in hamburger buns and top with coleslaw.