Pulled Turkey
Written By Catherine Newman
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This recipe is based on the premise that if you poured barbecue sauce on a sneaker, my children would happily eat it. It is also simplicity itself: Pour, bake, shred, and eat.
Recipe
Serves 8
2 thighs and 1 wing from a cooked turkey
2 cups barbecue sauce, or to taste (I like Bone Suckin' Sauce, which is thin, tasty, and sans high-fructose corn syrup; about $7, at markets including Whole Foods, or bonesuckin.com)
Sandwich rolls
Heat the oven to 350 degrees. Arrange turkey parts in a shallow baking dish, then douse them with barbecue sauce (if your sauce is very thick, thin it first with a little water or broth until it's more saucy than sticky). Cover the dish tightly with foil and bake, checking occasionally to see if pan looks too dry and adding a splash of water if needed, until the meat is falling off the bones, about 1 1/2 hours. Use two forks or your fingers to shred the meat (be sure to pick out all the skin and bones) and stir in additional sauce if you like. (Alternatively, you can cook this on the stove top: Pull the meat off the thighs and wing, shred it, put it in a saucepan along with the barbecue sauce, and gently simmer, covered, until meat is tender and sauce is thick, about 1 hour.) Spoon the turkey onto rolls and serve.
For more recipes: The Meal That Keeps on Giving
