Topped with crispy homemade onion rings, this pulled BBQ Turkey Thigh Sandwich will have you licking your fingers and reaching for seconds. Just make sure to have a few wet wipes on hand!
2 lbs turkey thigh, boneless, skinless, all fat removed
1 tbsp Montreal Seasoning
2 tbsp olive oil
6 oz lager beer
6 oz BBQ sauce, store-bought
1 c yellow onion, julienned
8 ea Kaiser roll
For Onion Rings:
30-40 ea yellow onion rings, thinly sliced
6 oz lager beer
2 c buttermilk
2 c all-purpose flour
½ c cornmeal
1 tbsp kosher salt
2 tbsp Montreal seasoning
Prepare turkey thighs by removing silver skin and excess fat. Season thighs with Montreal seasoning.
Place a 2-4 quart sauce pot over medium heat and add oil. Sear turkey thighs until lightly browned on all sides for 2-4 minutes.
Add beer, BBQ sauce and onions and bring to a boil.
Cover and lower heat to a simmer and cook for 20-30 minutes. Make sure the turkey reaches an internal temperature of 165°F.
Remove thighs from sauce.
Use two forks to shred thighs.
Return shredded thigh meat to sauce.
Stir to evenly coat and keep warm until ready to assemble.
ONION RINGS:
Slice onions to preferred thickness.
In a mixing bowl, combine the remaining beer and buttermilk and add sliced onion rings.
Toss to evenly coat.
In a separate mixing bowl, combine flour, cornmeal, salt and Montreal Seasoning. Mix well.
TO FRY:
Remove onions from batter and shake off excess.
Place rings in seasoned flour, remove and shake off excess.
Place rings in a preheated 350°F fryer and fry for 2-3 minutes or until golden brown.
Place on a bakers rack to drain.
PREPARE:
Slice Kaiser rolls in half and grill on a buttered griddle until golden brown.
Place 4 ounces of pulled BBQ turkey thigh on bottom bun and dress with 1-2 tablespoons of sauce.
Top with 6-8 onion rings depending on size and top with bun.
Serve immediately.