Warm Turkey Sliders, made from a whole turkey breast cooked in the slow cooker or an electric pressure cooker, make for some easy delicious game day food!
This is one of those recipes, in my opinion, that is so much better when you cook a whole turkey breast and then slice the meat yourself. I always cook a whole turkey on Thanksgiving and only on Thanksgiving. The turkey breast? That’s a regular staple in our house. It’s just so easy to prepare and then we have the meat for our family dinner, to chop up for lunch salads, or for sliders like these.
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How to cook a whole turkey breast:
There are two ways I like to prepare turkey breast. The first is in the crockpot, and my Slow Cooker Turkey Breast Recipe is super easy to follow. When I cook a whole bone-in turkey breast in the slow cooker, I prefer it to be thawed.
For this turkey slider recipe, I actually bought a frozen turkey breast and cooked it frozen in my Instant Pot. To cook your turkey breast in the electric pressure cooker, I recommend adding one can of chicken broth, one whole yellow onion (peeled and quartered) and two stalks of celery (chopped) to the bottom of the electric pressure cooker. Then, you simply place the fully thawed turkey breast on top. Cook on high pressure for 22-30 minutes (for 2-6 pound breast) and allow the pressure to slowly release once done.
Whichever method you choose, the turkey will turn out moist and tender. Just be sure to insert an instant read thermometer to ensure it reaches an internal temperature of 165 degrees F.
How to make warm turkey sliders:
My sliders are super simple and I even bake them up in a disposable aluminum tray for easy transport. Good sliders start with amazingly soft rolls. I used soft potato rolls from the bakery but you can choose any rolls of your choosing.
From there, my sliders are super simple. You can get as creative as you’d like, but here’s how I make warm turkey sliders:
- Split the rolls
- Use some kind of spread. You can find something tasty in a jar or use something from the olive bar. What you choose is personal preference. For this version of turkey sliders, I used a bacon onion jam, but cranberry sauce would be fabulous.
- Cover your sliders with those perfectly cooked pieces of turkey breast, and then top everything with cheese. I chose provolone for these sliders but you can’t go wrong with so many different varieties.
- Melt some butter to brush onto the tops of the rolls and then top with garlic and poppy seeds. This step is what takes these turkey sliders from really good to amazingly delicious.
- Just before serving, simply heat your sliders in the oven for about 20 minutes until everything is heated through and the cheese is completely melted.
Warm Turkey Sliders
- 1 frozen turkey breast I used a 2lb. breast*
- 1 16 ounce package soft rolls
- 6 tablespoons of desired spread anything from bacon onion jam, cranberry sauce, or mustard
- 6-12 ounces sliced provolone
- 4 tablespoons butter
- 1 teaspoon minced garlic
- 1 teaspoon poppyseeds
To cook the turkey breast, use either a slow cooker or an electric pressure cooker.
If using a slow cooker, follow the directions here.
If using an electric pressure cooker, add one can chicken broth, one whole yellow onion (peeled and quartered) and two stalks celery (chopped) to the bottom of the electric cooker. Place completely thawed turkey breast on top. Cook on high pressure for 22-30 minutes (for 2-6 pound breast) and allow to release the pressure slowly once done. Insert an instant read thermometer and if it is not yet at 165 degrees F, continue to cook for several more minutes on high pressure.
Once turkey has finished cooking, slice against the grain to desired thickness.
Preheat oven to 350 degrees F.
Set the rolls in a baking dish and split the rolls with a knife and remove the tops. Cover with spread, turkey, and cheese. Replace the tops of the rolls.
Melt butter in microwave and add garlic and poppy seeds. Brush mixture on top of rolls.
Bake in preheated oven for about 20 minutes until heated through.
* Additional ingredients required depending on cooking method. See instructions for details.
This post was originally created in August 2016 and has been updated with more fun facts and tidbits for your reading pleasure.