Pulled Turkey
Turkey Breast	kg
Yellow Onion
Sweet Paprika Powder	tbsp
Ground Cumin	tbsp
Kosher Salt	tsp
Black Pepper	tsp
Tomato Paste	g
Mustard	tbsp
Chicken Broth	ml
Brown Sugar	g
Worcestershire Sauce	tsp
Apple Cider Vinegar	tbsp
Taco Bowl
Corn	g
Kidney Beans	g
Avocado
Handful Cherry Tomatoes
Mixed Green Salad
Handful Fresh Coriander
Lemon Rice
Rice	g
Water	ml
Lemon Juice	tbsp
Lemon Zest	tsp

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.
Lemon Rice
8. Cook the rice per package instructions. While it is boiling add the lemon juice and the lemon zest.
9. Turn down the heat as soon as it is done.
Prepare the Taco Bowl
10. Chop the tomatoes, wash and drain beans and corn and slice avocado.
11. Serve it all together in a bowl with adding salad and fresh cilantro.

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