SLOW-COOKER BARBECUE PULLED TURKEY WITH SLAW
This recipe is a summer BBQ on a plate. Add the turkey breast to your slow cooker with some onions, garlic and BBQ sauce and forget about it all day! The result is a very tender, juicy, pulled BBQ turkey.
Provided by Food Network Kitchen
Categories main-dish
Time 7h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the onion, garlic, barbecue sauce and 1/2 cup water in a 5- to 6-quart slow cooker; stir well. Season the turkey breast generously with salt and pepper. Combine the paprika and garlic powder in a small bowl; rub all over the turkey. Place the turkey on top of the onion mixture in the slow cooker. Cover and cook on low until the turkey is cooked through and tender, 7 to 8 hours.
- In the last 30 minutes of cooking, whisk the mayonnaise, vinegar and sugar in a small bowl. Pour over the coleslaw mix in a large bowl and toss to coat. Season with salt and pepper.
- Remove the lid from the slow cooker and use two forks to pull the turkey into pieces. Increase the slow cooker to high and let sit, uncovered, until the sauce thickens, about 10 minutes. Season with salt and pepper; add vinegar and sugar to taste.
- Divide the turkey and coleslaw among plates. Serve with cornbread and pickles.
Nutrition Facts : Calories 460, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 117 milligrams, Sodium 1491 milligrams, Carbohydrate 39 grams, Fiber 3 grams, Protein 49 grams, Sugar 29 grams
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.
TAFFY PULL
Provided by Food Network
Time 1h20m
Yield 45 (1-inch) candies
Number Of Ingredients 7
Steps:
- In a large saucepan, stir together the sugar, corn syrup, water, salt, and glycerin with a wooden spoon. Cook over medium heat, stirring now and then until a candy thermometer reads 255 degrees F. Stir in the butter. Pour the mixture onto a greased flat pan and fold over the edges with a spatula to keep them from hardening.
- When the candy is cool enough to handle, brush with lemon juice. Kids grease their hands with butter, take a lump of taffy, and pull and stretch it until it is light and slightly firm. The longer they stretch, pull, and twist the candy, the more air it will have and the closer to beach taffy it will get. The lump can then be cut with scissors into bite-size pieces. When cool, wrap in waxed paper.
LOUISIANA TURKEY PULL
Make and share this Louisiana Turkey Pull recipe from Food.com.
Provided by Sharon123
Categories Chicken
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat olive oil in a 10-inch nonstick Dutch oven over medium heat.
- Add onions, carrots and bell peppers and saute until soft, about 2 minutes.
- Add garlic and stir until well mixed.
- Add cayenne, cumin, paprika, chili powder, oregano, and white pepper; saute for 1 minute.
- Add the turkey legs and stir at least 30 seconds so that legs are completely coated in the spices.
- Cover with chicken broth and bring to a simmer. Reduce heat to low and cover. Cook for 4 hours or until meat is tender and separates easily from the bone.
- Shred the turkey drumsticks and toss the meat with the dipping sauce.
- Stuff the pitas with the turkey mixture. Serve immediately.
- Dipping Sauce:.
- In a medium bowl, mix all ingredients together. Cover and refrigerate for at least 1 hour so that flavors meld. Bring to room temperature before tossing the turkey in the sauce.
Nutrition Facts : Calories 481.6, Fat 16.2, SaturatedFat 3.6, Cholesterol 74.5, Sodium 1347.6, Carbohydrate 52.4, Fiber 8.6, Sugar 10.3, Protein 33.6
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