Pulled Wild Turkey BBQ Sliders with Pickled Red Onions & Coleslaw
These pulled wild turkey BBQ sliders are the perfect way to turn tough wild turkey breast or legs into tender, flavorful sandwiches. Slow-cooked until shreddable and tossed in rich BBQ sauce, then topped with creamy coleslaw and quick pickled red onions, this recipe delivers the perfect balance of smoky, tangy, and fresh. Ideal for using up wild turkey legs and thighs, and great for feeding a crowd after a successful hunt.
- Prep Time: 20 minutes
- Cook Time: 7-8 hours
- Total Time: ~ 8 hours
- Yield: 4–6 servings (about 6–8 sliders) 1x
- Category: Appetizer, Dinner, Lunch
- Method: Slow Cooking
- Cuisine: American, Wild Game
Ingredients
Scale
For the Pulled Turkey:
- 1 wild turkey breast or leg/thigh
- 2 tsp smoked paprika
- 1 tsp garlic powder
- Salt & pepper to taste
- ½ medium onion, sliced
- 2 garlic cloves, smashed
- ½ cup chicken broth, or enough that the total liquid comes ½–¾ of the way up the meat
- ¼ cup apple cider vinegar
- ¾-1 cup favorite BBQ sauce (divided)
Quick Pickled Red Onions:
- 1 large red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup hot water
- 2 Tbsp sugar
- 1 tsp salt
Creamy Coleslaw
- 1 (14-16 oz) bag coleslaw mix
- ½ cup mayonnaise, plus more if needed
- 2 Tbsp apple cider vinegar
- 1 ½ Tbsp sugar
- 1 tsp celery seed
- Salt & pepper to taste
For Serving/Assembly:
- 2-4 hamburger buns or rolls (brioche or potato, toasted)
Instructions
For the Wild Turkey:
- Season turkey all over with salt, pepper, paprika, and garlic powder. Add to the crockpot with onion, garlic, broth, vinegar and ½ cup barbecue sauce. Start with ½ cup of chicken broth and add additionally if needed for the liquid to come ½–¾ of the way up the meat. Cook on low 7-8 hours or until tender and easily shreddable with two forks.
- Remove leg from crockpot, shred and discard any bones or tendons. Strain most of the cooking liquid from the crockpot, reserving ¼ cup. Return shredded meat to crockpot. Stir in remaining BBQ sauce. If needed, add a splash of reserved strained liquid for juiciness—but keep it minimal for thick sauce. Warm on low 10-15 minutes.
For the Pickled Onions:
- Add hot water, apple cider vinegar, sugar and salt to a heat proof jar or bowl with a lid. Mix until sugar is dissolved then add in onions.
- Let sit at room temperature for 15–30 minutes until pink and tender-crisp.
- Cover and refrigerate.
For the Coleslaw:
- Whisk mayo, vinegar, sugar, celery seed, salt, pepper. Toss with coleslaw mix; chill in the fridge for at least 30 minutes.
To Assemble:
- Toast the buns
- Pile pulled turkey on the bottom, top with coleslaw and pickled red onions. Drizzle extra BBQ sauce over top if desired. Top with the top half of the bun and serve.
Notes
- Works with both wild turkey breast and leg/thigh meat
- Add just enough liquid to reach ½–¾ up the meat for best results
- Legs will be more flavorful but require extra time removing tendons
- Don’t over-add liquid at the end—keep the BBQ thick, not watery
- Coleslaw and pickled onions can be made ahead for easier assembly
Find it online: https://jenndanella.com/wild-turkey-bbq-sliders/