The Pantry
American

Turkey sloppy joes

A weeknight version of sloppy joes with ground turkey simmered in a sweet-tangy tomato sauce, then piled onto toasted buns. The filling is thick enough to stay on the sandwich but still saucy, with onion, bell pepper, and a little Worcestershire for depth. Makes 2 hearty sandwiches.

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Turkey sloppy joes
~610 calper person · ~1220 total
~$8.75meal total · ~$4.38 per person

Estimated calories and US ingredient costs.

For 4 servings, use a 12-inch skillet so the turkey browns instead of steams, and simmer in a wide pan so the sauce reduces evenly. For 6 or more servings, use a Dutch oven or make the filling in batches; the simmer time stays about the same, but wider cookware prevents a watery texture. Calories will vary by turkey leanness and bun brand; the listed calories use a typical lean ground turkey estimate and do not count any added water.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

9 left
Step 1

Toast the buns

~2 min

Toast the buns.

Split 2 sandwich buns and toast them cut-side up under the broiler or in a dry skillet until lightly browned, 1 to 2 minutes.

Set aside.

Toasting helps the buns stand up to the saucy filling without falling apart.

Ingredients
  • 2Sandwich buns
Step 2

Brown the turkey

~6 min cook

Brown the turkey.

Heat 1 tbsp olive oil in a large skillet over medium-high heat.

Add 12 oz ground turkey and cook, breaking it up with a spoon, until no pink remains and some edges start to brown, about 5 to 6 minutes.

If the pan looks dry before the turkey is cooked

Ingredients
  • 12 ozGround turkey
  • 1 tbspOlive oil
Step 3

Add 1 tbsp water rather than more oil

After ~6 min

add 1 tbsp water rather than more oil.

Ingredients
  • 1 tbsp total for recipeOlive oil
Step 4

Soften the vegetables

~5 min

Soften the vegetables.

Add 1/2 cup finely chopped yellow onion and 1/2 cup finely chopped green bell pepper to the skillet.

Cook over medium heat, stirring often, until the onion turns translucent and the pepper softens, about 4 minutes.

Stir in 2 tsp minced garlic and cook for 30 seconds, just until fragrant.

Ingredients
  • 1/2 cup total for recipeYellow onion
  • 1/2 cupGreen bell pepper
  • 2 tspGarlic
Step 5

Build the sloppy joe sauce

~3 min

Build the sloppy joe sauce.

Stir in 1 cup tomato sauce, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, 1 tbsp packed brown sugar, 1 tsp yellow mustard, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Scrape up any browned bits from the skillet so they dissolve into the sauce.

Ingredients
  • 1 cupTomato sauce
  • 2 tbspKetchup
  • 1 tbspWorcestershire sauce
  • 1 tbspPacked brown sugar
  • 1 tspYellow mustard
  • 1/2 tspKosher salt
  • 1/4 tspBlack pepper
Step 6

Simmer to a thick fillable texture

~7 min

Simmer to a thick fillable texture.

Bring the mixture to a steady simmer over medium heat, then reduce to medium-low.

Cook uncovered for 5 to 7 minutes, stirring occasionally, until the sauce turns glossy and thick enough to mound on a spoon.

If it seems loose, keep simmering; if it gets too thick, splash in 1 to 2 tbsp water.

Step 7

Adjust and finish

~3 min

Adjust and finish.

Taste the filling and adjust only if needed with a little more salt or mustard.

The finished mixture should be juicy but not soupy, with the turkey evenly coated and the vegetables tender.

Ingredients
  • 12 oz total for recipeGround turkey
  • 1/2 tsp total for recipeKosher salt
Step 8

Assemble the sandwiches

~2 min

Assemble the sandwiches.

Spoon the hot turkey mixture onto the bottom halves of the toasted buns, dividing it evenly between both sandwiches.

Cap with the top buns

Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Turkey sloppy joes: serve right away while the filling is hot and the buns still crisp at the edges.

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Ingredients

For 2 people

  • 12 oz ground turkey
  • 1 tbsp olive oil
  • 1/2 cup yellow onion, finely chopped
  • 1/2 cup green bell pepper, finely chopped
  • 2 tsp minced garlic
  • 1 cup tomato sauce
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp packed brown sugar
  • 1 tsp yellow mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 sandwich buns

Method

  1. Toast the bunsSplit 2 sandwich buns and toast them cut-side up under the broiler or in a dry skillet until lightly browned, 1 to 2 minutes. Set aside. Toasting helps the buns stand up to the saucy filling without falling apart.
  2. Brown the turkeyHeat 1 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz ground turkey and cook, breaking it up with a spoon, until no pink remains and some edges start to brown, about 5 to 6 minutes. If the pan looks dry before the turkey is cooked, add 1 tbsp water rather than more oil.
  3. Soften the vegetablesAdd 1/2 cup finely chopped yellow onion and 1/2 cup finely chopped green bell pepper to the skillet. Cook over medium heat, stirring often, until the onion turns translucent and the pepper softens, about 4 minutes. Stir in 2 tsp minced garlic and cook for 30 seconds, just until fragrant.
  4. Build the sloppy joe sauceStir in 1 cup tomato sauce, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, 1 tbsp packed brown sugar, 1 tsp yellow mustard, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Scrape up any browned bits from the skillet so they dissolve into the sauce.
  5. Simmer to a thick fillable textureBring the mixture to a steady simmer over medium heat, then reduce to medium-low. Cook uncovered for 5 to 7 minutes, stirring occasionally, until the sauce turns glossy and thick enough to mound on a spoon. If it seems loose, keep simmering; if it gets too thick, splash in 1 to 2 tbsp water.
  6. Adjust and finishTaste the filling and adjust only if needed with a little more salt or mustard. The finished mixture should be juicy but not soupy, with the turkey evenly coated and the vegetables tender.
  7. Assemble the sandwichesSpoon the hot turkey mixture onto the bottom halves of the toasted buns, dividing it evenly between both sandwiches. Cap with the top buns and serve right away while the filling is hot and the buns still crisp at the edges.

Before you cook

What to get ready

Wide skillet, spatula, prep board and instant-read thermometer.

Chop pepper and onion finely so the filling sits neatly on the bun.

If something needs adjusting

Sauce soaks through the bread

Reduce until thick enough to mound on a spoon and toast buns before filling.

Meat releases liquid instead of browning

Use a wider pan or smaller batches and let moisture evaporate before expecting a browned surface. Check the safe temperature for the meat used.

Store for later

Store cooked meat separately from bread and raw toppings. Reheat the meat to 165°F and assemble with fresh toppings afterward.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use remaining buns with turkey burgers.

Next use for your ingredients: Turkey burgers →

Calculate this meal with your own prices →

How to Brown Ground Beef →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For a deeper, more classic sloppy joe flavor, let the filling simmer the full 7 minutes so the tomato base reduces and the turkey absorbs the seasoning. If your ketchup is very sweet, reduce the brown sugar slightly and add a teaspoon of extra mustard instead of thinning the sauce.

Make it work for you

Ground chicken works in the same method, but it usually tastes a little milder and can dry out faster, so keep the simmer shorter and add a tablespoon of water if the skillet gets tight. If you want a smokier profile, replace half the ketchup with barbecue sauce and hold back a little brown sugar.

Use more of your ground turkey and yellow onion in turkey meatloaf.

Can I make the filling ahead of time?

Yes. Cool the cooked filling quickly, refrigerate it within 2 hours, and keep it covered for up to 3 to 4 days. Reheat it in a skillet over medium-low heat with a splash of water until it reaches 165°F, then spoon it onto freshly toasted buns so the sandwiches do not get soggy.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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