Pulled Turkey With Jus Recipes

SLOW-COOKER PULLED TURKEY SANDWICHES

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.

PULLED TURKEY WITH JUS

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.

SLOW-COOKER PULLED TURKEY

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

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.