"These Turkey Sliders are light, fresh and comforting all at the same time. You can serve them as a main dish or appetizer, with turkey or chicken, with light or dark meat, with or without coleslaw, but one thing is for certain - our favorite option for serving these is making them smothered with the intoxicating Chipotle BBQ Cranberry Sauce posted below! How to make BBQ Turkey Sliders Ingredients"
"Stir together ketchup, vinegar, brown sugar, paprika, cumin, garlic salt and pepper in pressure cooker.* *We used an Instant Pot®. Using a pair of scissors, remove outer netting and packaging from turkey. Save gravy packet for another use or discard. Remove inner string netting. Drain juices; pat dry with clean paper towels. Remove skin. Add turkey to cooker, turning to coat with sauce. Secure lid and move pressure release valve to sealing or locked postion. Press Manual. Pressure-cook on high for 35 minutes. When cooking is complete, use natural-release pressure for 15 minutes, then release remaining pressure. Press Cancel. Uncover and remove turkey. Shred turkey and return to cooker. Stir well to coat turkey with sauce. Press Sauté. Cook for 10 minutes."
A tangy BBQ sauce is made from ketchup, apple cider vinegar, light brown sugar, smoked paprika, ground cumin, garlic salt, and black pepper. A 3-pound turkey breast roast is prepared by removing packaging, draining juices, and removing the skin, then coated in the sauce and pressure-cooked for 35 minutes with a 15-minute natural release. The cooked turkey is shredded, returned to the cooker, and sautéed in the sauce for ten minutes. Tricolor coleslaw is tossed with prepared coleslaw dressing and layered with the sauced turkey on slider rolls. A slow-cooker method is also mentioned.
Read at Alternative Medicine Magazine
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