if you’re making this for a bigger group set up a toppings bar so everyone can build their own sandwich! Place the pulled turkey, avocado and coleslaw in bowls to make it easier to serve- you can even have other toppings to choose from like greens, sliced tomato, pickles, onions, salsa, hot sauce...get creative!
- In a medium sauce pot add vegetable stock, ½ cup barbeque sauce, bay leaf, garlic cloves, ¼ tsp of black pepper, and ¼ tsp sea salt. Stir to incorporate the barbeque sauce and place the turkey breast in the pot; the liquid should be covering the turkey, add more stock if necessary until just covered.
- Cover the pot and set the heat to high. Once the liquid just starts to boil, turn down the heat to low, leaving the pot covered, and simmer for 15-20 minutes. Use a meat thermometer to determine when the turkey is fully cooked; it should read 165F.
- While the turkey is cooking, add the thinly sliced purple cabbage to a mixing bowl, along with the chopped cilantro. In a small bowl, combine the mayonnaise, Greek yogurt, apple cider vinegar and ¼ tsp sea salt; whisk to combine and pour over the cabbage. Toss the cabbage in the dressing until fully coated; season with more salt to taste if necessary and set aside.
- Once the turkey has fully cooked, discard the cooking liquid and place the turkey breast on a cutting board. Use two forks to gently shred the turkey into small pieces, place turkey back into the same pot that was used for cooking.
- To the pot with the turkey, pour in remaining ½ cup of barbeque sauce and add ½ tsp mustard. Use a spoon to gently stir until the turkey is fully coated in the sauce. Cover the pot and place on a burner set to low to keep warm.
- Mash the avocado just before assembling the sandwiches. Just before serving, gently toast the buns on the BBQ- this step is optional but recommended!
- To assemble the sandwiches, spread some avocado on the bun, followed by a generous spoonful of the pulled turkey, top with the coleslaw and enjoy! Serve any remaining coleslaw on the side!