It is spring turkey season here in Montana. Spring is an exciting time for many reasons and a chance to go dance with a strutting Tom is one of them. If you find yourself one of the lucky hunters notching your tag this year I think you will find this wild turkey recipe an amazing way to celebrate your harvest! Who doesn’t love a juicy, smokey BBQ drizzled meat coated in cheese, resting between two chunks of Hawaiian bread rolls? It’s just an amazing way to treat yourself to wild turkey fare. Enjoy!
1 large wild turkey breast
2 t. garlic salt
2 t. dried basil
2 t. smoked paprika
1 t. hickory liquid smoke
1 t. black pepper
1 large diced onion
1 C. water
1 C. BBQ sauce
1 pkg. Hawaiian Bread Rolls
12 slices of cheese
4 T. melted butter
Place your diced onions into a crock pot and set the turkey breast on top. Sprinkle with spices and liquid smoke. Add water and cover.
Cook on high for at least 6 hours or until it can be shredded with two forks. It will first turn into a hard ball but just keep cooking it and it will begin to fall apart. When it can be shredded, add the BBQ sauce and mix well.
Heat the oven to 375 degrees. Grease a baking pan and slice the rolls in half. Place the bottom half of the rolls in the pan and place a layer of cheese on them.
Add the shredded turkey next and top with another layer of cheese. Place the top half of the rolls on next and brush the tops with the melted butter.
Sprinkle with garlic salt and cover with foil. Bake for 10 minutes then remove the foil and bake for 8-10 more minutes. Serve immediately.