Makes 16 servings
- 3 medium (8oz) onions, sliced medium thin
- one 12-14 lb turkey
- ½ cup butter, melted
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons steak sauce (see notes)
- 1 Tablespoon garlic powder
- 1 Tablespoon whole black peppercorns
- 1 Tablespoon ground black pepper
- 1 Tablespoon Aleppo pepper
- 1 teaspoon lemon zest
- 1 cup low sodium chicken broth
- salt to taste
- 16 ciabatta or kaiser rolls
- pickle relish (optional)
Special equipment
- slow cooker
Method
- Preheat the oven to 325°. Line the bottom of a large roasting pan with the onion slices, and rest the bird atop, breast side up.
Combine butter, spices, and all ingredients through the lemon zest in a small bowl, and spread 3 Tablespoons over the bird. Reserve remaining. Baste bird with its juices once an hour while it roasts for 3 hours..
Remove from the oven and allow the bird to cool enough to work with. Remove meat from the bones and place in a slow cooker. Add the broth and the remaining seasoned butter sauce to the pan drippings (including the onions), and bring to a boil. Pour over the bird and cook 3 hours at medium temperature. Shred as needed,season with salt to taste and serve on ciabatta rolls. Top with pickle relish.
Notes
- We prefer Heinz 57 for its lush tomato note, but feel free to substitute your preferred brand. Sickeningly sweet barbecue sauce, however, will not be tolerated.↩
Suggestions
- While you want to be sure to include the skin in the slow cook for its flavor and spices, you may want to remove some of it before serving.
Go ahead and throw a chopped tomato into the slow cooker. It'll add some color.
