main course | on the grill | turkey

Hickory Smoked Barbecue Roast Pulled Turkey

Prep Time: 15 minutes Cooking Time: 4 hours 6-8 servings

Products Included In Recipe


1 Granny’s Slow Cooker Seasoned Boneless Turkey Roast
2 tbsp | 30 ml olive oil
1 1/2 cup | 375 ml onion, finely chopped
2 tbsp | 30 ml garlic, finely chopped
1 tbsp | 15 ml paprika
1/4 tsp|1.25 ml cloves, ground
1 bay leaf
1/2 tsp | 2.5 ml sea salt
1/4 tsp | 1.25 ml ground pepper
1/4 cup | 65 ml cider vinegar
1 tbsp|15 ml maple syrup
1-540 ml can tomatoes, seeded and drained


Remove slow cooker roast from box and place in a dish to thaw overnight in the refrigerator, reserve the spice rub.
Preheat the barbeque to medium-high heat.
Mix olive oil, onion, garlic, paprika, cloves, bay leaf, salt, pepper, vinegar, maple syrup and tomatoes in a foil roasting pan. Place the roast in the pan directly on top of mixture, skin side up and sprinkle spice rub packet over roast.
Cook over indirect or low heat for approximately 2.5 hours, adding moist wood chips in a smoking pan or directly on coals every hour (if desired).
Remove turkey roast and let cool. Remove netting and skin and pull or shred the meat.
Blend the remaining ingredients in a food processor or blender. Mix sauce back with meat and re-warm before serving.
Serve on a crusty bun.

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