.png?mw=200&mh=200){kind=logo}
.png){kind=logo}
Smoked Turkey with Ancho BBQ Pinto Beans
Delight customers with a shredded smoked turkey sandwich topped with savory coleslaw and a side of slow cooked ancho BBQ Bush’s Best® Pinto Beans.
- Prep Time
40 Mins
- Cook Time
1 Hour30 Mins
- Serves
16
INGREDIENTS
BBQ Rub (Yields 1 ⅓ C)
- ½ cup Ancho powder, ground
- 4 Tbsp Paprika
- 2 Tbsp Kosher salt
- 2 Tbsp Ground cumin
- 2 tsp Pepper, black, ground
- 2 tsp Garlic powder
- 2 tsp Ground cinnamon
Cole Slaw (Yields 1 qt + 1 C)
- 6 cups Pre-shredded cole slaw mix
- 1 cup Mayonnaise
- 1 Tbsp Mustard, whole grain
- 1 Tbsp Cider vinegar
- 1 Tbsp Lemon juice, fresh squeezed
- ¼ tsp Celery seed
- 2 to 3 dashes Chipotle hot sauce
Slow Cooked Ancho BBQ Pinto Beans (Yields 4 qts)
- 16 cups Bush’s Best® Pinto Beans, drained
- 2 cups Onion, white, small diced
- 2 cups Pepper, bell, green, small diced
- 2 cups Ketchup
- 2 cups Molasses
- 1 cup Mustard, yellow
- 4 Tbsp Ancho powder
- 4 tsp Garlic powder
- 4 Tbsp Kosher salt
- 4 tsp Pepper, black, ground
- 2 cups Water, tap
Smoked Turkey Sandwiches
- 8 ½ lbs Fresh or frozen whole bone-in turkey breast
- 16 Cornmeal-dusted Kaiser rolls
- 1 gallon Water, tap
- 1 cup Kosher salt
- 1 Tbsp BBQ rub
- 1 cup Honey
- Ice (As needed)
INGREDIENTS
BBQ Rub (Yields 1 ⅓ C)
- ½ cup Ancho powder, ground
- 4 Tbsp Paprika
- 2 Tbsp Kosher salt
- 2 Tbsp Ground cumin
- 2 tsp Pepper, black, ground
- 2 tsp Garlic powder
- 2 tsp Ground cinnamon
Cole Slaw (Yields 1 qt + 1 C)
- 6 cups Pre-shredded cole slaw mix
- 1 cup Mayonnaise
- 1 Tbsp Mustard, whole grain
- 1 Tbsp Cider vinegar
- 1 Tbsp Lemon juice, fresh squeezed
- ¼ tsp Celery seed
- 2 to 3 dashes Chipotle hot sauce
Slow Cooked Ancho BBQ Pinto Beans (Yields 4 qts)
- 16 cups Bush’s Best® Pinto Beans, drained
- 2 cups Onion, white, small diced
- 2 cups Pepper, bell, green, small diced
- 2 cups Ketchup
- 2 cups Molasses
- 1 cup Mustard, yellow
- 4 Tbsp Ancho powder
- 4 tsp Garlic powder
- 4 Tbsp Kosher salt
- 4 tsp Pepper, black, ground
- 2 cups Water, tap
Smoked Turkey Sandwiches
- 8 ½ lbs Fresh or frozen whole bone-in turkey breast
- 16 Cornmeal-dusted Kaiser rolls
- 1 gallon Water, tap
- 1 cup Kosher salt
- 1 Tbsp BBQ rub
- 1 cup Honey
- Ice (As needed)
DIRECTIONS
- BBQ RUB: Add all ingredients in mixing bowl. Stir until completely mixed. Use as directed below.
- COLE SLAW: Place mayonnaise, mustard, vinegar, lemon juice, celery seed and hot sauce in mixing bowl. Stir to combine. Add shredded cole slaw mix, toss to coat and adjust seasonings as needed. Reserve chilled for service.
- SLOW COOKED ANCHO BBQ PINTO BEANS: Place all ingredients into mixing bowl. Stir to combine and transfer to hotel pan. Cover with foil and bake for 40 to 45 minutes covered in a 325°F convection oven. Remove foil, stir and place back in oven for another 45 minutes. Reserve warm beans in steam well until service.
- SMOKED TURKEY SANDWICHES: To make the turkey brine, combine water, salt, 1 Tbsp BBQ rub, and honey in large stock pot and bring to simmer. Once simmering, remove from heat, add ice and stir until brine is chilled to the touch. Submerge turkey in brine and refrigerate for 24 hours.
- Remove turkey from brine and pat dry. Evenly coat turkey with BBQ rub (approx. ⅓ cup). Place turkey in pre-heated 230°F smoker and smoke for 3 to 3 ½ hours or until the internal temperature reaches 165°F. Allow turkey to rest for 20 minutes and carve into small pieces. Reserve warm for service.
- TO SERVE: Place 1/2 C chopped smoked turkey onto a Kaiser roll, top with BBQ sauce and cole slaw. Add 1 C Slow Cooked Ancho BBQ Pinto Beans alongside and serve.
