Pennsylvania Dutch Style Turkey BBQ


  1. Jaindl Turkey (14-20 lbs)
  2. Strained drippings from the turkey after roasting
  3. One stick of butter
  4. 2 cans of Campbell’s® Cream of Celery Soup
  5. 1 soup can of water
  6. Salt and pepper to taste


  1. Place strained drippings into a Dutch oven or crock pot.
  2. Add stick of butter, soup, water, salt and pepper (to taste). Simmer to low boil.
  3. Cut off entire breast of turkey and shred. Shred dark meat. Add to pot.
  4. Cover and simmer for 3-6 hours (or longer) on low.
  5. Serve on fresh Kaiser roll.
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