Thursday, October 6, 2011

Turkey Barbeque

1 turkey (about 12 pounds)
½ c butter
2 Tbs. Worcestershire sauce
2 Tbs. steak sauce
1 Tbs. garlic powder
1Tbs. onion powder
1 Tbs. lemon-pepper seasoning
1 Tbs. pepper
2 -3 tsp. cayenne pepper
¼ tsp. salt
1 c. chicken broth
12 sandwich rolls
Lettuce leaves and tomato slices.

Place turkey, breast side up, on a rack in a roasting pan. Combine the butter, Worcestershire sauce, steak sauce, and seasonings; rub 3 tablespoons over turkey.  Cover and refrigerate remaining butter mixture.  Bake turkey, uncovered, at 325 for 3 – 3 ½ hours or until meat thermometer reads 180, basting occasionally with pan drippings.

Remove turkey; pour drippings into a saucepan.  When turkey is cool enough to handle, remove meat from the bones. Shred turkey and return to the roasting pan.  Add broth and remaining butter mixture to the drippings; bring to a rolling boil.  Pour over shredded turkey.

Cover and bake at 325 for 25-30 minutes or until heated through.  Serve on rolls with lettuce and tomato if desired. 

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