Eastern North Carolina Chopped Turkey Barbecue

Free of gluten, soy, dairy/casein

Created by Carrie of Gingerlemongirl.com

Makes: a whole lot!


3-5 pounds of turkey legs (about 3-4 large turkey legs)

Eastern NC BBQ Sauce:

1 cup white vinegar

1 cup apple cider vinegar

3 tablespoons brown sugar

1 tablespoon cayenne pepper

1 tablespoon hot pepper sauce (like Tobasco)

1 teaspoon salt

1 teaspoon ground black pepper

1 tablespoon red pepper flakes

Cook & Prepare the Turkey Barbecue:

Place turkey legs in a 4-6 quart slow cooker. Cook on low for 8-10 hours until meat is "falling off the bone" tender. Carefully remove turkey legs from the slow cooker and place on a large platter. Remove fat surrounding turkey meat. Remove bones & tendons from the turkey meat (this can be a bit tedious depending on the turkey leg). Chop meat as fine as you prefer. In eastern NC, the meat is often chopped quite fine. Place in a large bowl for storage.

Make the Eastern NC BBQ Sauce:

To make the sauce, simply place all sauce ingredients into a large mason jar. Place the lid on the jar and shake vigorously to combine. Pour desired amount of sauce over the prepared turkey barbecue and stir to combine. Use as little or as much as you desire... we LOVE a lotta sauce!!  Store any remaining sauce in an airtight jar or container in the refrigerator for up to two weeks.

Serve the barbecue with homemade coleslaw and cornbread or use as a sandwich filling!