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 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.
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.
ROAST TURKEY WITH JUS, GRAVY, OR GIBLET GRAVY
Provided by James Peterson
Categories Poultry turkey Roast Thanksgiving Fall
Yield 6 servings of gravy or jus
Number Of Ingredients 5
Steps:
- 1. Transfer the turkey to a platter and pour any juices that have accumulated in the cavity into the roasting pan.
- 2. Chop the giblets until quite fine but not into a purée.
- 3. If the pan is swimming in juices, pour all the juices into a glass pitcher and skim off and discard the fat with a ladle. If you're making gravy, put 3 tablespoons (45 milliliters) of the fat back in the roasting pan.
- 4. If there are less than 2 cups (500 milliliters) of juices in the roasting pan, put the pan on the stove over high heat. Move the pan around every couple of minutes so it's heated evenly. Continue in this way until a brown crust forms on the bottom of the pan and the only liquid in the pan is a layer of shiny liquid fat. Pour out the fat; if you're making gravy, leave 3 tablespoons (45 milliliters) of the fat in the pan.
- 5. If you're making gravy, add 3 tablespoons (45 milliliters) of flour to the fat in the pan and stir over medium heat until it smells toasty, about 3 minutes. Whether making a jus or gravy, add the broth and bring to a simmer. Scrape the bottom of the pan with a wooden spoon to dissolve the juices. Stir in the giblets. Whisk in the butter, if using. Season with salt and pepper.
CROCK POT PULLED TURKEY
Here's a lower fat variation on the theme of pulled pork, a barbecue favorite from the South. If you like intensely smoky flavour, increase the quantity of the liquid smoke, but be careful--a little goes a long way. Serve this between hot split onion or Kaiser buns, accompanied by a bowl of coleslaw for a "down home" dinner that all will enjoy.
Provided by Olha7397
Categories One Dish Meal
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place turkey in slow cooker stoneware.
- In a saucepan over medium heat, combine remaining ingredients except for liquid smoke.
- Bring to boil and simmer for 5 minutes.
- Remove from heat and stir in liquid smoke.
- Pour sauce over turkey.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until turkey is falling apart.
- Transfer turkey to a cutting board and pull meat off the bones in shreds, using two forks.
- Return to sauce and keep warm.
- When ready to serve, spoon shredded turkey and sauce over warm buns.
- Delicious& Dependable Slow Cooker Recipes.
Nutrition Facts : Calories 88.5, Fat 0.7, SaturatedFat 0.1, Sodium 585.3, Carbohydrate 21.5, Fiber 1.1, Sugar 10.1, Protein 1.2
More about "pulled turkey with jus recipes"
PULLED TURKEY RECIPE - HOW TO MAKE THE BEST PULLED …
From goop.com
Servings 4Category Dinner Recipes
- To marinate the meat, place the turkey legs in a large bowl or baking dish. Add all the ingredients in the “to marinate” section. Massage the marinade into the meat with your hands. Cover and place in the fridge for an hour to overnight.
- Set oven to 425°F. Place the turkey on a baking sheet. Roast for about 15 minutes until the skin begins to brown. Remove from oven, and turn heat down to 300°F.
- In a large dutch oven over medium heat, add a few tablespoons of olive oil. Add the onion and let cook for a minute until translucent. Add the garlic, season with salt and pepper and let cook for a minute until soft and fragrant. Add the vinegar, chicken broth, beer and turkey. Cover and transfer to the 300°F oven. Let cook for 4-5 hours until tender and falling apart.
- Meanwhile, make the sauce. Place all sauce ingredients over medium-high heat. Whisk continuously until sauce is reduced by about one third and thickens, about 10-15 minutes.
PULLED TURKEY | CANADIAN TURKEY
From canadianturkey.ca
PULLED TURKEY - THERESCIPES.INFO
From therecipes.info
SAGE LEAF TURKEY AU JUS – EAT WELL
From canolaeatwell.com
PULLED TURKEY AND GRAVY RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
10 BEST SHREDDED TURKEY RECIPES | YUMMLY
From yummly.com
PULLED WHOLE TURKEY BARBECUE - NATIONAL TURKEY FEDERATION
From eatturkey.org
ZESTY PULLED TURKEY - A FAMILY FEAST®
From afamilyfeast.com
TURKEY JUS WITH SHERRY - THE WASHINGTON POST
From washingtonpost.com
HOW TO MAKE PULLED TURKEY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CITRUS MAYO ROAST TURKEY WITH CITRUS JUS - RACHAEL RAY IN SEASON
From rachaelraymag.com
PULLED TURKEY SANDWICHES | CANADIAN TURKEY
From canadianturkey.ca
REALLY GOOD TURKEY JUS AND HOMEMADE TURKEY STOCK …
From foodandwine.com
10 BEST PULLED TURKEY RECIPES | YUMMLY
From yummly.com
HATCH GREEN CHILE PULLED TURKEY AU JUS
From ziahatchchileco.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
PULLED TURKEY SANDWICHES | BUTTERBALL®
From butterball.com
PULLED TURKEY RECIPE SLOW COOKER - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
TURKEY AU JUS (NO FUSS, NO MUSS) FROM JOSéE DI STASIO | IGA RECIPES
From iga.net
PULLED TURKEY WITH JUS RECIPE - FOOD NEWS
From foodnewsnews.com
HERB-RUBBED TURKEY AU JUS - MAYO CLINIC
From mayoclinic.org
TURKEY JUS GRAS | CHEFSTEPS
From chefsteps.com
WHY TURKEY JUS IS BETTER THAN TURKEY GRAVY FOR THANSKGIVING
From foodandwine.com
PULLED TURKEY SANDWICH | DREW & COLE
From drewandcole.com
PULLED TURKEY RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROASTED TURKEY WITH APPLE JUICE SAUCE - RICARDO
From ricardocuisine.com
TURKEY JUS RECIPE | HELLOFRESH
From hellofresh.com
PULLED TURKEY RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
TURKEY JUS - BARBECUEBIBLE.COM
From barbecuebible.com
ROAST TURKEY WITH CARAMELIZED ONION AND THYME JUS - PC.CA
From presidentschoice.ca
ROAST TURKEY WITH RED WINE JUS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
AMERICAN PULLED TURKEY – STRAIGHT FROM OVEN
From bosskitchen.com
TURKEY AU JUS GRAVY • THE HEIRLOOM PANTRY
From theheirloompantry.co
25 + LEFTOVER TURKEY RECIPES | TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
PROVENçAL TURKEY BREAST WITH JUS RECIPE | MYRECIPES
From myrecipes.com
PULLED TURKEY RECIPE - FOOD NEWS
From foodnewsnews.com
EASY SLOW COOKED PULLED TURKEY - BASIC RECIPE ROOTSANDCOOK
From rootsandcook.com
SHREDDED BEEF AU JUS RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PULLED TURKEY WITH JUS RECIPE | RECIPE | NYT COOKING, THANKSGIVING ...
From pinterest.co.uk
PULLED TURKEY RECIPES - COOKEATSHARE
From cookeatshare.com
PULLED TURKEY WITH JUS RECIPE | RECIPE | THANKSGIVING RECIPES, …
From pinterest.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love