BBQ Turkey Sloppy Joes Recipe

Kids will love this delicious Rachael Ray recipe for BBQ Turkey Sloppy Joes with Pickled Jalapeno Relish and Pineapple Cole Slaw!


Makes 100 servings


BBQ Turkey (100 3oz servings)

  • 1/2 cup vegetable oil
  • 20 lbs ground turkey
  • 6 medium red onions
  • 6 medium red bell peppers
  • BBQ Sauce (see corresponding recipe)
  • 100 whole-grain buns
  1. Heat steam kettle or tilt skillet to medium high heat.
  2. Add oil to coat surfaces then add turkey and mix well to brown. Once turkey is browned drain fat from kettle.
  3. Chop red onion and bell pepper in chopper or food processor until finely chopped.
  4. Add to turkey and cook until veggies are soft, approximately 5 minutes.
  5. Add the barbecue sauce and let simmer for 30 minutes or until slightly thickened.
  6. Place mixture in to 2 inch deep pans and observe HACCP procedures for holding hot foods.

BBQ Sauce (100 servings)

  • 1 cup red wine vinegar
  • 1 cup dark brown sugar
  • 1/3 cup worcestershire sauce
  • 1 #10 can diced tomatoes, with liquids
  • Hot sauce*
  1. Combine liquids and tomatoes in a stock pot and bring to a boil.
  2. Add sugar and mix well.
  3. Reduce heat to simmer and let cook until slightly thinner than prepared BBQ Sauce.
  4. Add the hot sauce if you wish.

Pickled Jalapeno Relish (100 1 oz servings)

  • 1 #10 can dill pickles
  • 1/4 # 10 can pickled jalapeno peppers
  • 2 medium red bell peppers
  • 2 medium red onions
  1. Drain pickles and jalapenos.
  2. Peel and clean onions and peppers.
  3. Place all ingredients in food processor and chop until medium fine. Do not overchop.
  4. Prepare this one to two days prior to serving.

Pineapple Cole Slaw (100 1 cup servings)

  • 4 quarts yogurt, plain, low-fat
  • 2 tablespoons ginger, jarred, chopped or 2 teaspoons ground
  • 2 cups white wine vinegar
  • 5 cups vegetable oil
  • 13.5 lbs cole slaw mix
  • 1 #10 can crushed pineapple (Drained in a colander)
  1. Chop ginger in large bowl OR food processor.
  2. Mix yogurt, vinegar, oil, ginger and pineapple.
  3. Mix cole slaw w/ enough dressing to coat.
  4. Do this in at least 4 separate batches, making sure to coat the mixture well. Refrigerate overnight.
  5. Mix well before serving.


  • Calories: 377
  • Total fat: 16.2g
  • Saturated fat: 3.9g
  • Trans fat: 0g
  • Sodium: 388mg
  • Carbohydrates: 27.4g


  • Serve on a 3 compartment plate
  • Place bun down first then, using a 3oz scoop, add Sloppy Joe on bottom bun and set top bun on slightly offset
  • Use an 8 oz spoodle for Pineapple Cole Slaw
  • Offer Pickled Jalapeno Relish as a condiment.

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