BBQ Turkey Thigh Sandwich

By Chef Dan Phalen
Culinary Setting
Meal Type
Sandwich, Wrap
30 MIN

About this Dish

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!

Cooking Style
Pan Fry
Turkey Thighs
Dish Type


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.


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.


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.


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.