Ingredients :
- 1 can light beer
- 1 packet onion soup mix or homemade
- 1 teaspoon chicken base
- 1 tablespoon dried parsley
- salt and ground white pepper
- 10 pounds bone-in skin-on turkey breast
- 1/2 cup butter cubed
- 2 tablespoons cornstarch optional
- rolls split, for serving
Directions :
- In the bottom of a slow cooker, add beer, onion soup mix, chicken base, dried parsley, and 1 teaspoon white pepper. Add turkey breast. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until turkey reaches an internal temperature of 175 degrees.
- Remove turkey breast from slow cooker and transfer to a rimmed baking sheet. Take off skin and separate meat from bones, discarding bones and skin. Shred turkey.
- While the meat is still out of the slow cooker, stir in butter until melted. For a thicker broth, remove ½ cup broth and whisk with cornstarch. Add back to slow cooker.
- Add shredded turkey back to slow cooker and heat until broth is thickened, about 10 minutes. Season to taste with salt and white pepper. Serve with rolls.
