PULLED TURKEY WITH JUS
This stripped-down, built-for-flavor recipe, adapted from "Meathead: The Science of Great Barbecue and Grilling" by Meathead Goldwyn, is for people who don't brine, forgot to brine or didn't leave enough time to salt a bird and leave it in the refrigerator for 24 hours. It keeps the white meat moist and boosts its flavor with a rich, simple jus of stock fortified with soy sauce and deglazed pan drippings. The idea comes from Southern barbecue pit masters who shred or chop the meat from a pork shoulder and wet it with vinegar, black pepper and maybe a little tomato. The turkey is roasted slowly to keep the meat fibers from seizing up, and the breast meat is shredded or sliced so thin it falls apart. The meat is then dunked in the jus and served in a dish deep enough to hold both meat and liquid. The thigh meat and legs can be served alongside on a separate platter. The next day, the jus-soaked meat and a little cup of extra jus make for a perfect turkey French dip.
Provided by Kim Severson
Categories dinner, poultry, main course
Time 3h
Yield 8 servings, with leftovers
Number Of Ingredients 19
Steps:
- Prepare the turkey: Heat oven to 325 degrees. Prepare the turkey for roasting by pulling out the gizzards, cutting off the wing tips with a sharp knife or a scissors and removing the neck. Reserve them for the jus.
- Place the turkey on a rack in a shallow roasting pan. Sprinkle half the salt and pepper inside the cavity, and the rest over the bird. Chop the celery and carrots into large pieces, and peel and halve the onion. Push them inside the cavity, along with the herbs. Add 1 cup of water to the bottom of the pan and roast, about 11 minutes per pound. (Remove it when a thermometer in the thickest part of the breast near the bone reaches 162 degrees. The carry-over heat will raise the final temperature to at least 165 degrees.)
- Make the jus: While the turkey roasts, turn a burner to medium high and heat the oil in a large pot until it shimmers. Add the neck and other turkey parts, and the carrots, celery and onion. Sprinkle with the salt and a few grinds of pepper. Allow the parts to brown, stirring now and again to prevent scorching, about 10 minutes.
- Add 1 cup of the wine and scrape up the browned bits on the bottom of the pan. Add the broth or water, garlic, herbs and soy sauce. Stir and bring to a boil, then immediately turn down the heat to a simmer. Partly cover and let it simmer gently for at least an hour and no more than two. Strain the stock and set aside. You should have about 3 cups.
- When the turkey is done, remove it to a platter or cutting board, and set the pan across 2 burners. Over medium-high heat, get the juices bubbling hot and then add the remaining 1/2 cup of wine, scraping up the bits stuck to the pan. Let it cook for another couple of minutes until some of the wine has evaporated. Add the stock and cook, stirring occasionally, for another 5 or 6 minutes, until it has reduced slightly. Taste and adjust for seasoning. (It will probably need more black pepper.) Strain to remove any remaining solids, put it back into a pot and keep hot.
- Remove the breasts and shred the meat. (Slicing it 1/8 inch thick helps speed the process on large birds.) Put the meat in a serving dish and pour 1 to 1 1/2 cups of the jus over it. The legs and thigh meat can be served alongside the shredded breast meat.
Nutrition Facts : @context http, Calories 1023, UnsaturatedFat 23 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 3 grams, Protein 140 grams, SaturatedFat 10 grams, Sodium 2026 milligrams, Sugar 6 grams, TransFat 0 grams
SLOW-COOKER PULLED TURKEY
Provided by Trisha Yearwood
Categories main-dish
Time 8h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a small bowl, mix the salt, garlic powder, smoked paprika and pepper until well combined. Put the onions in the bottom of a 6-quart slow cooker with the garlic cloves.
- Slowly work your fingers under the skin of the turkey breast to separate the skin from the breast, being careful not to tear the skin. Rub the butter under the skin, covering the entire breast as evenly as possible, then rub the outside of the skin with the garlic powder mixture.
- Place the turkey breast on top of the onions and garlic in the slow cooker and set the slow cooker to low. Cook until the meat is falling apart, 6 to 8 hours depending on the size of the breast.
- Remove the turkey and any bones from the slow cooker. Pull the meat off of the bone and place the turkey back into the juices left in the slow cooker. Using 2 forks, shred the meat in the juices and allow to rest for 5 to 10 minutes before serving.
SLOW-COOKER BARBECUE PULLED TURKEY WITH SLAW
This recipe is a summer BBQ on a plate. Add the turkey breast to your slow cooker with some onions, garlic and BBQ sauce and forget about it all day! The result is a very tender, juicy, pulled BBQ turkey.
Provided by Food Network Kitchen
Categories main-dish
Time 7h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the onion, garlic, barbecue sauce and 1/2 cup water in a 5- to 6-quart slow cooker; stir well. Season the turkey breast generously with salt and pepper. Combine the paprika and garlic powder in a small bowl; rub all over the turkey. Place the turkey on top of the onion mixture in the slow cooker. Cover and cook on low until the turkey is cooked through and tender, 7 to 8 hours.
- In the last 30 minutes of cooking, whisk the mayonnaise, vinegar and sugar in a small bowl. Pour over the coleslaw mix in a large bowl and toss to coat. Season with salt and pepper.
- Remove the lid from the slow cooker and use two forks to pull the turkey into pieces. Increase the slow cooker to high and let sit, uncovered, until the sauce thickens, about 10 minutes. Season with salt and pepper; add vinegar and sugar to taste.
- Divide the turkey and coleslaw among plates. Serve with cornbread and pickles.
Nutrition Facts : Calories 460, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 117 milligrams, Sodium 1491 milligrams, Carbohydrate 39 grams, Fiber 3 grams, Protein 49 grams, Sugar 29 grams
SLOW-COOKER PULLED TURKEY SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 6h30m
Yield 4 to 6 servings plus leftovers (8 cups pulled turkey)
Number Of Ingredients 10
Steps:
- Spread the onions in the bottom of a 6- to 8-quart slow cooker. Rub the turkey thighs with the chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper and place over the onions. Stir together the ketchup, sugar and mustard and pour over the turkey. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours. The turkey should be very tender with the meat falling off the bones.
- Uncover and stir. Let cool for 10 minutes. Using two forks, shred the turkey meat, discarding the bones. Stir in the vinegar and season to taste with salt and pepper. Serve on hamburger buns with pickles and/or coleslaw if desired.
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- Preheat oven to 475°F. Grease a heavy-duty rimmed baking sheet with 1 tablespoon oil, using cut sides of garlic heads to help distribute the oil. Arrange garlic, onion, carrots, and celery in an even layer on baking sheet. Toss together turkey parts and remaining 1 tablespoon oil in a large bowl, and arrange in an even layer over vegetable mixture. Roast in preheated oven until turkey begins to brown, about 20 minutes.
- Reduce oven temperature to 350°F. Roast, without stirring, until wings are deep golden brown, 50 minutes to 1 hour and 10 minutes, checking vegetables every 20 minutes and adding up to 1/2 cup cold water and gently shaking baking sheet to prevent scorching.
- Transfer baking sheet to stovetop. Place turkey parts in a 6-quart Dutch oven; add parsley sprigs and bay leaves. Pour wine over vegetables on baking sheet, and heat baking sheet over 2 burners over medium-low. Using a flat wooden spatula or spoon, scrape up any browned bits on baking sheet. Push garlic halves around mixture to help scrape up more of the browned bits, and gently smash garlic and vegetables while wine reduces. Cook, stirring often, until wine mixture has reduced to about 1/4 cup and is thick, opaque, and sticky, 10 to 12 minutes. Scrape vegetables and wine mixture into Dutch oven with turkey parts. Return baking sheet to 2 burners on stovetop over medium-high, and pour 1 cup cold water onto baking sheet. Cook, scraping up any stubborn browned bits, until baking sheet is mostly clean and water has reduced slightly, 2 to 3 minutes. Pour mixture from baking sheet into Dutch oven.
- Add 7 cups cold water to Dutch oven; bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, until liquid has reduced by about half and turkey begins to fall apart, 1 hour and 30 minutes to 2 hours, pressing down turkey parts often so they remain submerged. Set a fine wire-mesh strainer over a medium-size heatproof bowl. Working in batches, pour mixture in Dutch oven through strainer, mashing turkey parts and vegetables with the back of a spoon to extract as much of their juices as possible; reserve liquid (the jus) and solids separately.
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