Recipe developed for the National Turkey Federation by Chef Craig Scheuerman, T.C.Williams High School, Alexandria, VA
Mix together brine ingredients and marinate turkey overnight in a covered container. Marinate in the refrigerator.
Drain turkey from brine. Grill turkey breast strips over medium heat until internal temperature reaches 165 degrees F.
After grilling, shred turkey strips.
Combine white vinegar, sugar, ketchup, bourbon, Worcestershire sauce, Tabasco sauce, salt, black pepper and lemon juice in sauce pan and simmer for 1-1/2 hours.
Add grilled turkey to sauce and simmer 15 minutes, mixing to ensure even distribution.
Place 4 ounces of barbecue mixture on toasted buns.