pulled turkey. you’ve heard of pulled pork, well, this may be better. braised in beer. cheap & easy. use bone-in, skin-on turkey thighs. i snagged ‘em on sale at whole foods. eat the pulled turkey in any dish you’d find pulled pork, on a sammie...in a taco. the sauce is the pièce de résistance! make ahead & let the shredded turkey and the sauce get to know each other in the fridge. bow chickie wow wow. do it. here’s how:
you’ll need:
1 food processor or blender (for the sauce)
1 bone-in turkey thighs or drumsticks (about 2 lbs total)
4 garlic cloves, peeled & sliced thinly
1 medium white onion, diced
2-4 fresh oregano sprigs
1 jalapeño or other picante pepper, deseeded & sliced into strips
1 tomato, chopped
1 dried chile, stemmed, seeded & torn into small bits
1 cinnamon stick
1 12 oz beer
1 cup water
olive oil
salt & pepper
you'll do:
you’ll need:
1 food processor or blender (for the sauce)
1 bone-in turkey thighs or drumsticks (about 2 lbs total)
4 garlic cloves, peeled & sliced thinly
1 medium white onion, diced
2-4 fresh oregano sprigs
1 jalapeño or other picante pepper, deseeded & sliced into strips
1 tomato, chopped
1 dried chile, stemmed, seeded & torn into small bits
1 cinnamon stick
1 12 oz beer
1 cup water
olive oil
salt & pepper
you'll do:
season turkey with salt & pepper when you get home from the store. if you are going to brown it with in the next hour, let it hang out on the counter top. otherwise, rewrap it & stick it in the fridge.
in a large dutch oven, heat 1-2 tablespoons of olive oil. when it shimmers, put in seasoned turkey. brown on each side, this will take about 8 minutes on med-high heat. transfer turkey to a plate.
reduce burner heat to medium, add 1 tablespoon of olive oil to dutch oven and add garlic, onion, oregano sprigs and jalapeño. cook until onion is soft, about 8 mins. stir often.
add tomato, chile pepper, cinnamon stick and cook for about 4 minutes until tomato releases it’s juices.
return turkey to pot, add beer & water. bring to a boil. reduce heat to create a simmer, cover and cook for about an hour.
remove turkey to cool. remove cinnamon stick & what is left of the oregano sprig & discard.
increase heat to a boil and let sauce reduce for about 10-12 minutes. turn off heat.
meanwhile, remove turkey meat from the bone and shred into a bowl/container that will be able to hold the turkey meat and sauce.
when the sauce has cooled a bit, put into a blender or food processor and whiz until almost smooth. it will be thick like bbq sauce, but it tastes way BETTER. taste to adjust salt seasoning. whiz again.
pour sauce over shredded turkey. consume immediately or cover & refrigerate. gently reheat to make tacos or bbq type sammie. YUM.
in a large dutch oven, heat 1-2 tablespoons of olive oil. when it shimmers, put in seasoned turkey. brown on each side, this will take about 8 minutes on med-high heat. transfer turkey to a plate.
reduce burner heat to medium, add 1 tablespoon of olive oil to dutch oven and add garlic, onion, oregano sprigs and jalapeño. cook until onion is soft, about 8 mins. stir often.
add tomato, chile pepper, cinnamon stick and cook for about 4 minutes until tomato releases it’s juices.
return turkey to pot, add beer & water. bring to a boil. reduce heat to create a simmer, cover and cook for about an hour.
remove turkey to cool. remove cinnamon stick & what is left of the oregano sprig & discard.
increase heat to a boil and let sauce reduce for about 10-12 minutes. turn off heat.
meanwhile, remove turkey meat from the bone and shred into a bowl/container that will be able to hold the turkey meat and sauce.
when the sauce has cooled a bit, put into a blender or food processor and whiz until almost smooth. it will be thick like bbq sauce, but it tastes way BETTER. taste to adjust salt seasoning. whiz again.
pour sauce over shredded turkey. consume immediately or cover & refrigerate. gently reheat to make tacos or bbq type sammie. YUM.
note: this recipe was adapted from Deborah Schneider. no relation to Rob.
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