Pennsylvania Dutch Turkey BBQ: Shredded Sandwiches

Pennsylvania Dutch turkey BBQ is tender shredded turkey simmered in a tangy, gently sweet sauce and piled onto sandwich rolls. This stovetop version uses familiar pantry ingredients and broth-poached turkey; family and regional versions vary in how sweet, sharp, or tomato-rich the sauce is.

Ingredients

2 lb (900 g) boneless, skinless turkey breast, ideally one evenly thick piece
4 cups (960 ml) low-sodium chicken or turkey broth, for poaching
1 small yellow onion, quartered, about 5 oz (140 g)
1 bay leaf
1/2 cup (120 g) ketchup
1/4 cup (60 ml) apple cider vinegar
2 tablespoons (25 g) packed light brown sugar
1 tablespoon (15 ml) Worcestershire sauce
1 tablespoon (15 ml) yellow mustard
1 small garlic clove, finely minced, about 1 teaspoon (5 g)
1/2 teaspoon (1 g) celery salt
1/4 teaspoon (0.5 g) freshly ground black pepper
1/4 teaspoon (1 ml) hot sauce, optional, or more to taste
6 sandwich rolls, about 2 oz (55 g) each

Instructions

Get the ingredients ready. Quarter the onion, mince the garlic, and measure the sauce ingredients. Set out a medium saucepan or Dutch oven with a lid, a small bowl for mixing the sauce, and a food thermometer. If the turkey breast is unusually thick at one end, gently press it to an even thickness so it cooks more uniformly; do not cut it into small pieces, which can dry out before shredding.
Poach the turkey. Put the turkey, broth, onion, and bay leaf in the saucepan. The broth should mostly cover the meat; add a little water if needed. Bring it just to a gentle simmer over medium heat, which should take about 5 minutes, then reduce the heat, cover, and simmer gently for about 40 minutes. Avoid a hard boil, which can make the outside of the breast tough before the center is done. Check the thickest part with a food thermometer; USDA FSIS gives poultry a safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, continue simmering and check again every few minutes. Cooking time varies with the turkey’s thickness and starting temperature.
Rest and shred. Transfer the cooked turkey to a plate and let it rest for 10 minutes. Discard the onion and bay leaf, but reserve 1 cup (240 ml) of the poaching broth. When the turkey is cool enough to handle, shred it across the grain with two forks, or use clean hands to pull it into bite-size strands. Shred it fairly finely so the sauce coats the meat and the filling stays in the rolls; avoid turning it into a paste.
Make the barbecue sauce. While the turkey rests, whisk the ketchup, cider vinegar, brown sugar, Worcestershire sauce, mustard, garlic, celery salt, black pepper, and optional hot sauce together in the saucepan. Stir in 1/2 cup (120 ml) of the reserved broth to start. Bring the mixture to a gentle simmer over medium-low heat and cook for 15 minutes, stirring now and then. The vinegar should mellow and the sauce should look glossy. If it thickens too much, add more reserved broth a tablespoon at a time.
Simmer the shredded turkey in the sauce. Add the shredded turkey and stir well so the strands are evenly coated. Simmer gently, uncovered, for 10 minutes, stirring several times and scraping the bottom of the pan. The finished filling should be moist and spoonable, not soupy. Add a splash of broth if it looks dry, or let it simmer for another minute or two if there is excess liquid. Taste and adjust the balance with a little more vinegar for sharpness, brown sugar for sweetness, or hot sauce for heat.
Serve. Spoon the hot turkey onto the six rolls and serve promptly. For a less messy sandwich, use a slotted spoon at first, then add a little extra sauce to each portion as desired. Keep any remaining filling hot until serving rather than leaving it at room temperature.

Tips

Use a thermometer, not appearance, to judge doneness. Turkey can look cooked on the outside while its thickest section is still below the safe temperature. Insert the thermometer into the center of the thickest part without touching the pan. If using two smaller breasts instead of one, begin checking them earlier because they may finish at different times.
Keep the poaching liquid calm. A few small bubbles are enough. A rolling boil can tighten the meat and make it harder to keep the finished filling tender. If the broth boils, lower the burner and let the simmer settle before continuing.
Adjust the sauce gradually. Ketchup and Worcestershire brands differ in sweetness and saltiness, so taste after the turkey has simmered in the sauce. Add vinegar or sugar in small increments rather than making a large adjustment at the beginning. Low-sodium broth makes it easier to control the final salt level.
Work with leftover cooked turkey if you are short on time. Use about 5 cups (700 g) shredded cooked turkey and replace the poaching step with 1 cup (240 ml) broth. Simmer the sauce for 15 minutes, add the turkey, and heat it gently until steaming throughout. The finished dish still needs to reach 165°F (74°C) when reheating.

Serving Suggestions

Serve the filling on soft sandwich rolls, potato rolls, or sturdy hamburger buns. A spoonful of the sauce on top is plenty for most rolls; piling on too much can make the bread fall apart. For a buffet, keep the turkey in a covered slow cooker on a safe hot-holding setting after it has been heated thoroughly, and provide a serving spoon so guests can control the amount of sauce. Avoid leaving the pan out at room temperature for a long meal.

For a simple plate, pair the sandwiches with coleslaw, dill pickles, potato salad, or a crisp green salad. Roasted potatoes, baked beans, and corn on the cob also work well when you want a more filling meal. If serving a crowd with different appetites, offer the turkey separately from the rolls so it can also be spooned over a baked potato or served without bread. A little extra cider vinegar or hot sauce at the table lets people sharpen or spice up their portion without changing the whole batch.

Variations

Make the sauce less sweet: Reduce the brown sugar to 1 tablespoon (12 g) and leave the hot sauce out for a milder, more vinegar-forward filling. For a deeper tomato flavor, replace 2 tablespoons (30 g) of the ketchup with tomato paste and add 2 tablespoons (30 ml) of broth. Tomato paste makes the sauce thicker and less sweet, so loosen it as needed.

Use cooked turkey or chicken: Leftover roast turkey is an easy substitute for the raw breast. Shred it and follow the cooked-turkey tip above; cooked chicken works similarly, though the flavor will be less distinctly turkey-like. If using deli-style or already seasoned meat, taste before adding celery salt because the meat may already be salty.

Change the heat or tang: Add up to 1 teaspoon (5 ml) hot sauce for a more noticeable kick, or stir in extra cider vinegar a teaspoon at a time for a sharper finish. A small pinch of crushed red pepper can stand in for hot sauce, though it gives a slower, more direct chili heat. Mustard powder is not a one-for-one replacement for prepared yellow mustard; if using it, start with 1/2 teaspoon (1 g) and add a tablespoon (15 ml) of water to keep the sauce from becoming too thick.

Storage and Reheating

Refrigerate the turkey BBQ within 2 hours of cooking. Transfer it to a shallow, airtight container so it cools promptly, and store the filling separately from the rolls to keep the bread from becoming soggy. It keeps for 3 to 4 days in the refrigerator. You can also freeze the cooled filling in a sealed freezer-safe container for up to 3 months for best quality; thaw it in the refrigerator before reheating. Do not leave cooked turkey at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

For stovetop reheating, put the filling in a saucepan with a splash of broth or water, cover, and warm over medium-low heat, stirring occasionally. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. In a microwave, use a microwave-safe covered dish, stir at intervals so the filling heats evenly, and check the temperature in more than one spot. Add the filling to the rolls only after it is hot; reheat just the amount you plan to serve so the rest is not repeatedly warmed and cooled.

Frequently Asked Questions

Is Pennsylvania Dutch turkey BBQ supposed to be sweet or tangy?

There is no single fixed balance. Some versions lean sweet and tomato-rich, while others have a brighter vinegar-and-mustard bite. This recipe aims for a middle ground, and you can tune it at the end with small additions of brown sugar or cider vinegar.

Can I make the turkey BBQ ahead?

Yes. Cook the filling, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. Reheat it to 165°F (74°C) before serving, adding broth a little at a time if the sauce has thickened in the refrigerator. Keep the rolls separate until mealtime.

Why is my shredded turkey dry?

Turkey breast can dry out if it is boiled hard or cooked well beyond 165°F (74°C). Keep the poaching liquid at a gentle simmer and check the thickest part with a thermometer. If the finished meat seems dry, stir in reserved broth a few tablespoons at a time while it simmers in the sauce.

Can I cook this in a slow cooker?

You can poach the raw turkey in broth with the onion and bay leaf in a slow cooker, but the time depends on the appliance and the breast’s size. Check the thickest section with a food thermometer and do not rely on a set number of hours in place of the 165°F (74°C) safety check. For the best sauce texture, make the sauce on the stovetop, shred the turkey, and simmer it with the sauce as directed.

What can I use instead of Worcestershire sauce?

Use an equal amount of soy sauce for savory depth, but it will make the flavor less tangy and somewhat saltier; choose a low-sodium option if available. A teaspoon (5 ml) of cider vinegar can help restore some sharpness. Worcestershire sauce is easy to find in many grocery stores, but the substitute works when it is not on hand.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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