Pulled Turkey BBQ Recipe

Shredded turkey coated in a reddish brown sauce in a cast iron skillet with a wooden spoon resting on the edge of it.

This pulled turkey bbq recipe turns leftover turkey into a rich, flavorful meal that tastes completely fresh again. The quick homemade sauce blends sweet and tangy notes perfectly, making it an easy, comforting dish to enjoy after the holidays or anytime you’ve got turkey on hand.

Course Main Dishes

Cuisine American

Prep Time 5

Cook Time 10

Servings servings

Calories 207kcal

Author Diane Gail

Ingredients

3 cups shredded, cooked turkey breast
1/2 cup ketchup
1/2 cup lager
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 tablespoon Dijon mustard
2 large garlic cloves pressed
1/2 teaspoon salt
1/4 teaspoon ground black pepper

US Customary - Metric

Instructions

Make the sauce: In a medium bowl, whisk together ketchup, lager, balsamic vinegar, brown sugar, Dijon mustard, pressed garlic, salt, and pepper until well combined.
Mix it together: Pour the sauce over the shredded turkey and stir until it’s evenly coated.
Warm it up: Pour the mixture into a skillet and warm over low heat, stirring occasionally, until the turkey is hot and the sauce has thickened to your desired preference.

Notes

Choose a mild beer: A light lager or amber ale adds depth without overpowering the sauce’s balanced flavor.
Don’t rush the simmer: Gentle heat thickens the sauce and helps it cling to the turkey perfectly.
Taste before serving: If you prefer a little more tang, stir in a splash of balsamic vinegar just before taking it off the heat.
Rest before serving: Let the turkey sit a few minutes off the stove — it allows the sauce to thicken and the flavors to settle.
Double the batch: This freezes beautifully, so make extra and you’ll have a quick, homemade meal ready for another day.

Nutrition