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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.
Table of Contents
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
- 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.
- 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.
- 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.
Frequently Asked Questions
Can you freeze the turkey?
Cooked, cooled, and shredded turkey freezes beautifully. Divide the meat and juices into freezer-safe containers, label, date, and freeze for up to 2 months. Thaw the turkey overnight in the fridge before reheating.
More slow cooker recipes
Sandwich Recipes
Slow Cooker Pulled Chicken
Stews and Soups
Ham and Bean Soup Recipe
Dinner Recipes
Slow Cooker Pulled Pork
Stews and Soups
White Turkey Chili
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Hot Turkey Sandwiches
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.
Ingredients
- 1 (12-ounce) can light beer (see note 1)
- 1 (1-ounce) packet onion soup mix (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
- 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 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.
- 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 juice 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.
- 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 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
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Question… this will be the second time making. One can of beer barely covers the bottom of the crock pot. Is that really all the more liquid you start off with?
Hi LJ, yes one can is correct. It’s possible your crockpot is larger than ours. If you feel like you need more feel free to add it! – Meggan
I’m thinking about doing this for thanksgiving, could you double up the recipe and do it in a nesco instead of a crockpot? I’ve got to feed 18 people.
Hi Kevin, I don’t see why not! Hope you enjoy. – Meggan
Sounds good! Oh and one last thing…my uncooked frozen turkey breast from aldis says “injected with 19% solution of turkey broth, salt, and spices”. Do you remember when you made this recipe is your breasts were injected as well? I think most are but im just checking as I don’t want to oversalt . Thanks!
Easy and oh so good! Made this for my book club meeting and everyone loved it! Used less turkey than recommended because of the size of my crockpot and adjusted the recipe a bit to accommodate. Gravy comes out a bit thin so I did use cornstarch to thicken it. Had some leftovers and it tastes even better the second day!
Thanks Diane, I’m so glad you enjoyed! – Meggan
these are the easiest and tastiest turkey sandwiches ever. I served them for a graduation party and everyone raved about the flavor and moistness of the meat. I have been asked by at least 6 people for the recipe.
Thank you Jane! So glad you and your guests enjoyed them! -Meggan
On the picture of ingredients, it shows “white pepper,” but then it’s never mentioned again in the recipe or instructions. Is white pepper an important part of this recipe? When or how would it be used?
Typos are so embarrassing. I’m sorry about that. My original recipe for this (from a friend’s mom in Minnesota) has 1-2 teaspoons white pepper going in with the other seasoningss and the beer in the very beginning. I meant to re-write it to say just put in 1 teaspoon in the beginning, and then season to taste with more white pepper (and salt) at the end if you think it needs it. I clearly forgot to do that. I only got as far as taking it out of the recipe and not putting it back in. I’ll fix it right now! Thanks for pointing that out. -Meggan
Hi, excited to Try this out. What is chicken base?
Hi Jessica! So sorry for not explaining that in the post (I updated it so the post now has an explanation of chicken base). Similar to bullion cubes, chicken base is highly concentrated chicken stock. You can find it in powder or paste forms. I love “Better than Bouillon” brand which is a paste in a jar and you can find it at grocery stores, Target, and Walmart. It’s in the aisle with the chicken broth, usually on a high shelf. It last a long time in the refrigerator and tastes really good. I use their beef one too. Thank you! -Meggan
Wow, those look absolutely delicious ! Thanks so much!
Absolutely! You’re welcome! – Meggan
I am not a huge turkey fan so I am doing this exact recipe in my slow cooker layering 2 bone in chicken breasts, 2 boneless breasts and topping with 2 bone in skin on breasts. I hope it turns out!!! I am cooking in high for 3-4 hours🤞🤞🤞
Made this for dinner tonight. My son stopped by and asked for leftovers.
Any idea how to adjust this to be made in a pressure cooker?