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Servings:
pieces

BBQ Pulled Turkey Burger

Juicy pulled turkey with homemade coleslaw.
Ingredients (Servings: pieces)
Pulled Turkey
Turkey Breast
kg
Yellow Onion
Sweet Paprika Powder
tsp
Ground Cumin
tsp
Kosher Salt
tsp
Black Pepper
tsp
Tomato Paste
g
Mustard
tsp
Chicken Broth
ml
Brown Sugar
g
Worcestershire Sauce
tsp
Apple Cider Vinegar
tbsp
Pickles
Brioche Burger Buns
BBQ Sauce
Coleslaw
White Cabbage
g
Carrot
Skyr Yoghurt
g
Apple Cider Vinegar
tbsp
Dijon Mustard
tbsp
Handful Fresh Parsley
Salt & Pepper to taste
Preparing In The Kitchen
    Pulled Turkey
  1. If you don’t use turkey breast, remove the skin from the turkey thighs. Peel and chop the onion and place in a roasting pan or large saucepan.
  2. Preheat oven to 130 °C, top – bottom heat.
  3. Rub the turkey with paprika powder, cumin, salt, pepper and cayenne pepper and wrap it in foil. Place it in the fridge for 12-24 hours.
  4. If done, place it on the onions. Mix tomato mark, chicken broth, sugar, mustard and Worcestershire sauce in a bowl and pour over the turkey. Put the lid on the roasting pan / pot – very important – and put it in the middle of the oven.
  5. Leave the turkey in the oven for 3 1/2 to 4 1/2 hours, after 3 1/2 hours try once, if the meat can be pulled apart well. If it’s still hard, leave it in the oven for another 1 hour.
  6. Then remove the turkey from the oven and on a chopping board, pull the meat apart with two forks.
  7. Put the meat back into the pan and mix with the sauce, add the 1 tablespoon of apple cider vinegar and season to taste.
  8. Spoon the pulled turkey meat into hamburger buns and serve with the coleslaw.
    9. Coleslaw
  9. Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl, depending on the size of the cabbage.
  10. Add the shredded carrot and parsley to the cabbage and toss everything.
  11. In a separate bowl, stir the yoghurt, apple cider vinegar, mustard, salt, and pepper together. Taste for acidity and seasoning then adjust as desired
  12. Pour 2/3 of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
  13. If the coleslaw seems dry, add a little more of the dressing.
  14. Eat right away or let it sit in the refrigerator for about an hour to let the flavours mingle and the cabbage to soften.
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