Recreating Turkey to Go from the Minnesota State Fair: Recipe

Patrice Johnson, who authored the "Land of 10,000 Plates" cookbook, joined FOX 9 Good Day to share how to make the famous Turkey to Go sandwich from the Minnesota State Fair in your slow cooker at home. 

Here's the recipe:

Slow Cooker Pulled Turkey

Serves 6

  • 2–3 pounds turkey breast
  • 1⁄2 cup dry white wine (substitute apple cider for a sweeter no-alcohol sauce)
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon onion salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons dried tarragon
  • 1 bay leaf
  • soft buns
  • fennel apple slaw (recipe follows)


  • Place turkey in a slow cooker. Add wine, mustard, onion salt, paprika, garlic powder, and tarragon and cook on high for 4 hours.
  • Remove turkey from the slow cooker and set aside. Pour liquid into a small saucepan and bring to a simmer. Continue simmering to reduce by half, about 10 to 15 minutes.
  • While sauce reduces, remove skin and bones from turkey and discard. Use a fork to shred meat and return meat to the slow cooker set to warm. Pour reduced liquid over meat and keep warm until serving.
  • Serve meat on soft buns and top with slaw. (Tip: if you want to save your buns from getting soggy, slather a good amount of butter on them before adding turkey.)

Fennel Apple Slaw

Serves 4

  • 2 cups red cabbage, sliced very thin
  • 1 large fennel bulb, sliced very thin (reserve a tablespoon or two of frond)
  • 1 large sweet-tart apple, finely chopped
  • 1⁄4 cup red onion, finely chopped

For the dressing:

  • 1⁄4 cup mayonnaise
  • 2 tablespoons cider vinegar
  • 2 tablespoons pure maple syrup, or substitute 1 tablespoon sugar or honey
  • 2 teaspoons Dijon-style mustard
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon pepper


  • In a medium mixing bowl, whisk together dressing ingredients. Add cabbage, fennel, apple, and onion, tossing to coat. Garnish with frond.