Pulled Turkey Sandwich Recipe

[birdswacker]

Any body have a recipe for this sandwich? I had one at a basketball tournament last weekend and never got a chance to ask for a recipe.

[Ralph Wiggum]

Here's what I do:

1 turkey breast, thawed

Cavander’s Greek seasoning

Salt and pepper to taste

Peel the skin off the tunrkey breast. Sprinkle Cavender’s seasoning all over the turkey breast and inside too. Put it in the crock pot with 1 ½ “ of water. Cook on low for 6 hours or so. When done, take it out and let it cool until you can easily handle it. Then pull it apart with 2 forks until it is all shredded. Strain the juices left in the crock pot and then add it back into the shredded turkey. Add salt and pepper if you wish. Top with cheese on a bun (pepperjack is good).

[birdswacker]

"Strain the juices left in the crock pot and then add it back into the shredded turkey"? Your saying seperate the juices then add back in or eliminate the juices?

[Ralph Wiggum]

I add the drippings back, but strain them first to get out some of the nasty stuff (a coffee filter does the job). Also, I generally don't add it all back, just enough to get it as wet as I want it.

[thirdeye]

Pulled turkey is great, low in calories and fat too! If you do it right, it can be a great substitute for pulled pork. I use it for sammies, in beans and soups, and even for making burrito filling. The dark meat pulls the best, the easiest way is to buy some smoked turkey legs and put a second smoke on them in your smoker. Then, do a pressure finish on them in a pressure cooker, or braise them in a covered pan until fork tender.

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If you can't find the smoked legs, you can brine and smoke fresh ones yourself, or if you want, buy a whole turkey on sale, brine it a couple of days, then cut into smaller pieces and smoke it. Follow with the pressure or braised finish and you are good to go.

Here is my brine for fresh turkey legs:

Fresh Drumsticks

Fresh turkey drumsticks

1 gallon water

2/3 to 3/4 cup of Morton's kosher salt

2 tablespoons Morton's TenderQuick

1/2 of an onion, sliced

several cloves of garlic, sliced

handfull of brown sugar

cracked pepper or pepper blend

peppercorns

Heat the water and and dissolve the salt, sugar and Tenderquick. Add onion, garlic and pepper. Allow to cool. You can hold back on some water and add ice to speed up cooling. Submerge and brine drumsticks in a non-reactive container for at least 12 hours and up to two or three days, refrigerated. The longer the time, the more pronounced the flavor and texture change from the curing agent. The longer cure will also result in a saltier finished product. Following brining, rinse and soak in cold water for 1 to 3 hours. Dry off and refrigerate for at least 4 hours, overnight is better.

Smoke at 225° to 250°. I do them until they are at least 175° to 180° internal. Plan on 3 to 3-1/2 hours in the smoker. Because of the brine with Tenderquick, the longer times using lower temperatures are quite safe. Check the internal temperature after 90 mminutes and adjust your pit temperature if needed.

[BLACKJACK]

As I was searching for some brining tips I found this -- gotta get over to Cashwise and order some turkey legs and try this!!!

[delcecchi]

Any body have a recipe for this sandwich? I had one at a basketball tournament last weekend and never got a chance to ask for a recipe.

Smoked? or state fair turkey to go style?

[Moonshine]

I really like the Turkey to Go sandwiches. They have a skyway stand very close to my office. Always wondered how they made them. Does anyone know if the crockpot recipe listed earlier in this thread produces the same turkey sandwich?

[eyeguy 54]

you can order a 30 pound box of legs at cashwise. toms will be about 16 legs and hens will be 35 or so. mmmm!

[delcecchi]

I really like the Turkey to Go sandwiches. They have a skyway stand very close to my office. Always wondered how they made them. Does anyone know if the crockpot recipe listed earlier in this thread produces the same turkey sandwich?