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Chipotle Barbecue Pulled Turkey Drumstick Sliders with Brussels Sprout Slaw

These smoky chipotle barbecue pulled turkey drumstick sliders offer a delicious twist on classic shredded poultry dishes. By slow-braising the drumsticks in a rich, tangy sauce made with chipotle chillies, molasses and cider vinegar, the meat becomes incredibly tender and infused with deep, savoury flavours. This high-protein meal is a fantastic way to utilise turkey throughout the year, providing a satisfying alternative to traditional beef sliders while keeping the menu feeling modern and vibrant.

Perfect for casual entertaining or a weekend family lunch, these small but mighty buns are topped with a crisp Brussels sprout slaw that provides a fresh, peppery crunch to balance the heat of the barbecue sauce. The combination of succulent pulled meat and zesty vegetables makes this dish a nutritious choice for those looking to increase their protein intake without compromising on taste. Serve them warm in soft rolls for the ultimate homemade comfort food experience.

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Ingredients for Chipotle Barbecue Pulled Turkey Drumstick Sliders with Brussels Sprout Slaw

  • 2 1/2 to 1.4kg turkey drumsticks

  • 1 medium onion, chopped

  • 2 tablespoons olive oil

  • Salt

  • 2 garlic cloves, finely chopped

  • 1 tablespoon chilli powder

  • 1 teaspoon ground cumin

  • 120ml ketchup

  • 80ml cider vinegar

  • 1 to 3 tablespoons finely chopped chipotle chillies in adobo, including some sauce ()

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon molasses

  • 120ml water

  • Freshly ground black pepper

  • 16 slider rolls (or other small, soft buns), split

  • Brussels Sprout Slaw

  • A 3 1/2- to 5-quart wide Dutch oven or other wide heavy pot with tight-fitting lid

Preheat oven to 163°C.

Remove turkey skin.

Cook onion in oil with 1/2 teaspoons salt in Dutch oven over medium heat, covered, stirring occasionally, until well softened, about 10 minutes.

Add garlic and spices and cook, stirring, 1 minute.

Stir in ketchup, vinegar, chillies, Worcestershire sauce, molasses, and 120ml water and simmer mixture, stirring, 1 minute.

Add drumsticks and cover pot, then braise in oven, turning drumsticks over once, until meat is very tender, about 2 hours.

Transfer drumsticks to a bowl and cool. Discard bones, tendons, and any remaining skin, and pull meat with forks or fingers into coarse shreds.

Stir meat into sauce remaining in pot. Thin, if necessary, with water to desired consistency and season with salt and pepper. Reheat over medium heat until hot.

Spoon mixture into slider rolls and top with slaw.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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