- 2 large onions
- 1 large garlic clove
- 2 cups cider vinegar
- 1/2 stick (1/4 cup) unsalted butter
- 1/2 cup ketchup
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Tabasco plus additional to taste
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- a 4 1/2- to 5-pound turkey breast, skin discarded
- Accompaniment: soft sandwich rolls, toasted lightly if desired
- Finely chop onions and mince garlic.
- In a 6-quart heavy saucepan combine onions, garlic, vinegar, butter, ketchup, Worcestershire sauce, 2 tablespoons Tabasco, salt, and pepper and simmer, covered, stirring occasionally, 15 minutes. Add turkey breast, cavity side down, and cook at a bare simmer, covered, 2 1/2 hours. Transfer breast to a cutting board, reserving sauce, and cool until it can be handled. Shred turkey meat, discarding bones, and stir meat into reserved sauce. Simmer barbecue, covered, over low heat, stirring occasionally, 1 1/2 hours more and season with salt, pepper, and additional Tabasco.
- Serve barbecue on rolls.