Slow barbecuing might work well for fatty cuts like pork shoulder, but for tender pull-apart lean turkey breast, we’d need some new tricks. First we pulled together a homemade tangy ketchup and vinegar barbecue sauce that allowed us to control the sugar; a splash of Worcestershire helped to boost the umami factor. To keep our turkey moist, we brined it and gently braised it in our sauce, which made the meat more flavorful. A quick slaw of bright, crunchy red cabbage and carrot provided great color and textural contrast, not to mention vitamins A and C. If using a kosher turkey breast, do not brine in step 1; simply season with salt after patting turkey dry. Serve with pickles on toasted 100 percent whole-wheat hamburger buns.
Ingredients
- Salt and pepper
- 1 (1¾- to 2-pound) organic boneless, skinless split turkey breast, trimmed of all visible fat and quartered
- 2 tablespoons cold-pressed extra-virgin olive oil
- 1 onion, chopped fine
- 1 garlic clove, minced
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 1 cup ketchup
- ¼ cup cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon molasses
- 1 teaspoon hot sauce
- 3 cups shredded red cabbage
- 1 carrot, peeled and shredded
- 2 tablespoons chopped fresh parsley
How to Make It
- Dissolve 6 tablespoons salt in 3 quarts cold water in large container. Submerge turkey in brine, cover, and refrigerate for 30 minutes. Remove turkey from brine; pat dry with paper towels.
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds. Whisk in ketchup, 1 tablespoon vinegar, Worcestershire, mustard, molasses, and hot sauce and bring to simmer. Add turkey to sauce in pot and turn to coat. Cover pot, transfer to oven, and cook until turkey registers 160 degrees, 22 to 28 minutes.
- Transfer turkey to cutting board and let cool slightly, about 5 minutes. Using two forks, shred turkey into bite-size pieces. Meanwhile, bring sauce to gentle simmer over medium heat and cook, stirring often, until sauce is slightly thickened and measures 1¾ cups, about 5 minutes.
- Stir shredded turkey and any accumulated juices into sauce and cook until heated through, about 1 minute. Season with salt and pepper to taste.
- Whisk remaining 3 tablespoons vinegar and remaining 1 tablespoon oil together in bowl. Add cabbage, carrot, and parsley and toss to combine. Season with salt and pepper to taste. Serve pulled turkey with cabbage slaw.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 210 kcal Calories from Fat: 45 kcal |
|
% Daily Value*
|
| Total Fat 5 g 14% |
Saturated Fat 1 g 5% |
Trans Fat 0.0 g |
Cholesterol 55 mg 18% |
Sodium 750 mg 13% |
carbohydrates 15 g 12% |
Dietary Fiber 1 g 3% |
Sugars 13 g 14% |
Protein 24 g 48% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
