- 2 tbl olive oil
- 1 large onion, sliced
- 1 carrots shredded
- 1 red pepper chopped
- 4 cloves garlic chopped
- 2 tsp cayenne pepper
- 1 tbl ground cumin
- 2 tbl paprika
- 1 tbl chili powder
- about 1/2 tsp of pepper, i used my mill and just turned it 5-6 times
- 4 turkey skinless thighs, hard to find, i took the skin off
- 32 oz chicken stock
- ••••for the sauce
- 3/4 cup apple cider vinegar
- 3 tbl honey
- 1/2 cup mustard (not the hot dog kind)
- 1/2 teaspoon crushed red pepper flakes
i love pulled pork. last night my friend rachel made it. i saw her recipe on fb and immediately clicked on it. that was it, it set off my craving.
i remembered finding a recipe a couple years ago for a pulled turkey sandwich, maybe it was from a cooking light magazine or something. at one time i did try to eat healthy and i was easing myself back into meat. turkey seemed like a good option at the time. it turned out to be a great recipe that i have gone back to numerous times. i wrote the recipe out in a book and never even thought that one day i would be writing about it. so, i have no idea where this recipe is from, i do know however i have the original recipe with a number of ingredients crossed out and little notes on the side correcting things and making the recipe easier and quicker to make.
one of my favs, a great option if you don’t eat pork and staying away from the sugar in bbq sauces. yeah, it cooks for hours…you could cook it in a slow cooker, this way you can leave your house, but i don’t have one, and i am home all day. this isn’t like that sweet pulled “pork” your used to though, this is the real deal. it’s actually really light but very tasteful and very filling. i couldn’t help snacking while i was shredding, and look, it looks like pork. if your not crazy about spice, use less pepper, 1 tsp of cayenne instead of 2, and a half a tbl of chili powder instead of 1.
a pulled turkey sandwich
- in a large stock pot, over medium heat, heat up olive oil and add onions, carrots, garlic, pepper and saute until soft, around 8-10 minutes.
- add all of your spices and saute for about 30 seconds and then adding your turkey. mix around, coat the turkey and then add your stock.
- bring the pot to a low boil, cover and simmer for 4 hours. the turkey meat will be falling off the bone and very tender, take it out carefully, take off the bone and shred.
- do not put the turkey back in the pot, all that liquid is basically garbage. my cousin was over tonight and asked me what i was going to do with all the liquid the turkey cooked in…i blankly stared at him. so we tasted it…at first it tasted like nothing, then suddenly this wave of heat hits you and you need to run for water. we looked at each other and said what a shame, i bet if you used less spice it would be a great chili starter, but then the turkey wouldn’t be as good. one day i will figure it out, there has got to be something out there to do with it, i hate wasting food.
- so what do you do with the turkey, toss it with the sauce, see below for recipe. place and a bun and enjoy.
i make this right after i prepare the turkey, only because the longer it sits the better it tastes.
- in a bowl, combine 3/4 cup apple cider vinegar, 3 tbl honey, 1/2 cup mustard (not the hot dog kind), 1/2 teaspoon crushed red pepper flakes and stir. cover and set in the fridge for at least an hour, 4 is a lot better:-)
- when turkey is almost done, take your sauce and bring it to room temperature, mix with shredded turkey and make your sandwich.
i made this with a slaw too, recipe to come for that. yum!