If you’ve ever been to the Minnesota State Fair and devoured a “Turkey To Go” sandwich you’ll truly appreciate this shredded turkey recipe. This is the closest recipe I’ve found to the real thing. Thanks to my co-worker Steve Milbrandt for sharing this at a work potluck and to his wife Sharon for writing this recipe down. This recipe keeps really well in the refrigerator for a quick sandwich in the microwave. You could even use this for Thanksgiving leftovers.

Shredded Turkey Sandwiches

Ingredients:

1-Whole turkey thawed
Lawrys Seasoned Salt
Pepper
Garlic Salt

If needed:

Chicken bouillon or chicken broth
Cornstarch

  1. Cook the turkey as you would traditionally cook a whole turkey.
    (I like to get a turkey that has a pop-up button, and I use a turkey bag)
  2. When the turkey is done, remove from the bag and let it cool. SAVE THE JUICES!!
  3. Pull turkey apart. Using your hands grab a chuck of turkey and pull pieces off. Put the meat in a crock pot. Pour all the juices over the meat. (The juices should cover half of the meat. If you do not have enough, use chicken bouillon or chicken broth).
  4. Take Lawrys Seasoned Salt and sprinkle over the entire top of the shredded meat, a little more than medium but not real heavy. Do the same with pepper. Then sprinkle about half as much garlic salt as you did with the Lawrys Seasoned Salt. (In other words: 2-parts Lawrys Seasoned Salt, 2-parts pepper, and 1-part garlic salt.)
  5. On low heat, cook the turkey for 5 to 6 hours. Turn off the crock pot and let it cool before putting in the refrigerator.
  6. Next day, season the turkey again following same amounts as before. Cook the turkey on low heat in a crock pot for about 3 to 4 hours.
  7. About 1-2 hours before you want to serve it, add more seasonings (if needed).
    • NOTE: You don’t want the liquid to be runny, but you also don’t want it pasty. If it’s too thick, add some water. If it is to runny, add some more cornstarch mixture as follows: In a bowl, put in about 2-3 tablespoons of cornstarch and add just enough water to get the consistency of paint. Stir into turkey and check the consistency of the meat.

Serve on sliced sandwich buns

Author:       Categories: Main Dishes, Recipes with Pictures, Turkey

15 Responses so far.

  1. Jenny Rowan says:

    Oh my gosh, these ARE about as close as you can get to the Turkey To Go sandwiches!!! I thought about these sandwiches all the way home from the fair this past Saturday and felt pretty smug when I read the recipe because I’d guessed pepper, Lawry’s, garlic powder and onion powder. We ate these the same day (because I didn’t read ahead!) and they were delicious!!! Can’t wait to see how they are after another day!

  2. Nancy says:

    My daughter loves these at the state fair. I said pffftt this is simps! I can so make this at home… then realized I had no idea how to go about it. I am sooo excited to try this recipe. I could not identify the spices other than garlic powder. This is great. Heading to store now! Thanks forever!!

  3. alta says:

    This is the best tasting Turkey recipe I’ve ever made or prolly tasted sooooo delicious….it doesn’t need any kind of condiment buy guacamole on the bun does taste awesome with it!

  4. Amy says:

    How many sandwiches can you make from one whole turkey. I need to make turkey for about 100 sandwiches.

  5. admin says:

    I would make either 2 whole turkeys, or 6 turkey breasts if you decide to go that way. Sometimes you can find deals on the turkey breasts at the store. We typically serve smaller buns for large gatherings, not the large hamburger buns. People who are hungry will come back for seconds. Hope that helps!

  6. Amy says:

    Thank you!!

  7. Peggy says:

    What size turkey or turkey breast….that matters too, right? Say I want to serve 50! How big should my turkey be and how much seasoned salt?

  8. admin says:

    Sorry for the delay, I was waiting to hear back from Steve, the author of this recipe. He suggested about a 25 pound turkey for 50 people. In regards to the seasoning, the recipe calls for two sessions of seasoning. After the first session, before refrigerating, sample the turkey to see how it tastes. That’ll give you a sense for how much seasoning to use on the turkey the next day. We’ve always gone on taste, but the next time we make it, we’ll try and remember to measure to give folks a better idea of the general measurements of the seasoning. Hope this helps!?!

  9. Sheri says:

    Hi I want to make this For Christmas but I’m Leary on the seasonings . I was reading the reviews and you said you were going to try to get exact measurements the next time you made it did you do that yet??
    I have a ten pound turkey.

  10. admin says:

    Hello, we have not made this recipe and have not had a chance to get measurements. I think I would start with 2-tsp of Lawry’s, 2-tsp of pepper and 1-tsp of garlic salt. I mentioned in an earlier response, make sure to taste the turkey before you refrigerate. That will give you a sense of how much additional seasoning to add the next day. If you have time, measure and post back on the site. Good luck!

  11. Sheri says:

    Hi I did as you said in the measurements you emailed me and it was Purrfect!! I pinned it on Pinterest and will def make again. Yum!!
    Thank You

  12. Beth says:

    Hi – I would love to try this for a graduation open house – but I would be serving about 150 people! Based upon previous comments – would I need to make about 3 to 4 20+ turkeys to do that? Can you make a head of time and freeze and if so, does it still taste the same after being frozen?

    Thanks so much.

  13. Tammy says:

    I would like to try this for my son’s graduation party. I saw a comment about making this ahead of time and freezing it. Will that work? Thanks!

  14. admin says:

    Yes, freezing will definitely work. However, when you reheat your natural instinct will be to stir often. I recommend you stir slowly to prevent further breakdown of the shredded turkey. The more the turkey is handled the more it breaks into fine threads and it turns into more of a turkey mash versus the shredded strands you want. Hope that makes sense.

  15. Tammy says:

    Thank you

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