Link to a chicken thighs and crockpot variation of this recipe!
This is another of the recipes that comes from the time of my erstwhile subscription to Gourmet Magazine. It was contributed by the Seibels family in July, 199_. (The final digit is cut off from the recipe, so it could be any year of the early 1990s!).
There are a few words of the original text left, which starts “… an old Carolina favorite. We enjoy it piled high on sandwich buns with slaw"… (This barbecue sauce represents the western or Piedmont style North Carolina barbecue.)
2 large onions
1 large garlic clove
2 cups cider vinegar
½ stick (¼ cup) unsalted butter
½ cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons Tabasco plus additional to taste
1 tablespoon salt
1 tablespoon black pepper
4 ½ – 5 pound turkey breast, skin discarded
Soft sandwich rolls, toasted
coleslaw* (follow link for real North Carolina style coleslaw recipe!)
Finely chop onions and mince garlic. Set aside.
In a 6-quart heavy saucepan combine onions, garlic, vinegar, butter, ketchup, Worcestershire sauce, 2 tablespoons Tabasco, salt, and pepper and simmer, covered, stirring occasionally, 15 min. Add turkey breast. Cavity side down, and cook at a bare simmer, covered, 2 ½ hours.
Transfer breast to cutting board, reserving sauce, and cool until it can be handled. Shred turkey meat, discarding bones, and stir meat into reserved sauce. Simmer barbecue, covered over low heat, stirring occasionally, one and a half hours more and season with salt and pepper and additional Tabasco.
Serve barbecue, topped with coleslaw, on rolls.
Recipes out of the Blond Box 