Pulled Turkey Sandwiches with Barbecue Sauce

Nadia G's Bitchin' Kitchen Cover
Martin Tremblay


For the gravy

  • 1/4 cup  unsalted butter
  • 1/4 cup  all-purpose flour
  • 1 tablespoon  extra-virgin olive oil
  • medium yellow onion, diced finely
  • 4 cups  turkey or chicken stock
  • 2 teaspoons  dark brown sugar
  • 2 tablespoons  aged balsamic vinegar
  • 1/2 teaspoon  cayenne
  • 1/4 teaspoon  dried sage*
  •   Sea salt and freshly ground black pepper, to taste

For the sandwich

  •   Sea salt, for blanching
  • 1 cup  fresh or frozen sweet peas
  • 4 cups  cooked white and dark turkey meat
  • slices crusty bread, toasted

This is a barbecue turkey take on a hot chicken sandwich — a Quebec staple. Tender pulled turkey meat is sandwiched between two slices of bread, then smothered with gravy and sweet peas… Come to think of it, Quebecers seem to douse everything in gravy: fries, sandwiches… The only thing that’s got no gravy is the train. I had to punch that ticket in the good ol’ U.S. of A.


For the gravy

Melt the butter in a small pot over medium-high heat. Add the all-purpose flour, and whisk until the roux is amber-colored, about 6 minutes. Remove from heat and set aside.

Heat the olive oil in a medium-sized frying pan over medium-high heat. Sauté the onion until the edges are crisp and golden, about 8 minutes. Deglaze the frying pan with the turkey or chicken stock. Whisk in the roux. Add the brown sugar, balsamic vinegar, cayenne, and sage. Turn the heat down to medium-low, and simmer for 15 minutes to thicken. The gravy is done when it coats a spoon. Season with sea salt and freshly ground pepper, to taste.

For the sandwich

Bring a pot of water to boil over high heat. If using fresh peas, blanch them for 2 minutes; otherwise, if using frozen, blanch them for 30 seconds. Drain.

Shred the mix of white and dark turkey meat with a fork. In a medium-sized bowl, combine the turkey meat with half of the hot gravy. Divide the turkey equally among 4 slices of bread. Close the sandwiches with the remaining slices and smother each sandwich with gravy. Cover the sandwiches with peas. Serve immediately.


*Note: You can substitute 2 leaves of minced fresh sage for every ¼ teaspoon of dried sage.


Calories per serving:

1,833 calories

Dietary restrictions:

High Protein, Low Carb Egg Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 174g 268%
  • Carbs 224g 75%
  • Saturated 59g 293%
  • Fiber 20g 79%
  • Trans 2g
  • Sugars 59g
  • Monounsaturated 52g
  • Polyunsaturated 29g
  • Protein 1,173g 2,347%
  • Cholesterol 3,439mg 1,146%
  • Sodium 14,925mg 622%
  • Calcium 983mg 98%
  • Magnesium 1,542mg 386%
  • Potassium 13,587mg 388%
  • Iron 57mg 315%
  • Zinc 97mg 645%
  • Phosphorus 10,176mg 1,454%
  • Vitamin A 914µg 102%
  • Vitamin C 69mg 115%
  • Thiamin (B1) 4mg 296%
  • Riboflavin (B2) 11mg 661%
  • Niacin (B3) 431mg 2,155%
  • Vitamin B6 33mg 1,663%
  • Folic Acid (B9) 764µg 191%
  • Vitamin B12 61µg 1,016%
  • Vitamin D 11µg 3%
  • Vitamin E 9mg 45%
  • Vitamin K 66µg 83%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...