Shredded turkey sandwiches

[beer batter]

Having a gathering this weekend ans we're going to make some shredded turkey so everyone can make their own sandwiches.

Question is what type of juice is good to add so that the turkey won't dry out. Making either 2 or 3 turkeys shredded into some large crockpots. Thinking about a couple cups of water with 3 or 4 boulion cubes for every 5 lbs of meat.

Anyone have recipe for that sort of thing?

[ice_shack]

Get yourself a couple cans of Swanson chicken broth. Add just enough to keep the meat moist. Boullion cubes have way to much salt in them.

[New Yankee]

I agree w/Ice Shack. May even wish to consider taking a bottle of turkey gravy and cutting it with the broth if you want the shed to have a bit more saucey texture - not too much but it would likely 'stick' a bit better than with broth alone.

[Surface Tension]

Turkey will make its own juices. Just don't burn them during the cooking. In the oven or on the grill(indirect heat), add a enough water to the pan till the bird starts can take care of its juices. When done separate the fat from juice like you would when making gravy, add stock, salt & pepper but leave out the corn starch of flour. Add enough stock till you still have enough of that great flavor but ample enough juice for the shredded turkey to swim in. If you don't have enough juice or are deep frying the turkey make up some French onion soup from a mix and let that bird soak in there. Caramelize some onions and mushrooms then deglaze the pan with wine and throw the sause in with the juice.

Keep it warm in a crock pot and let your guests serve themselves. Hoggie buns are perfect and won't turn soggy when that succulent turkey hits the bunn. Have sides like sliced onion, banana peppers, jalopinos, mushrooms and assorted cheese to layer on that baby.

You could also give them some variety and have some of shredded turkey simmered in barbecue sauce and or hot wing sauce.

Deviled turkey served on a hoggie with crisp lettuce, a slice of ripe tomato and onion would work too.

[fishnhooks]

S.F.,

I wasn't hungary untill I read that. That sounds delicious!

"hooks"

[Big Julie]

Good choice on the bird. Our kids love pulled turkey in it's own juice.

After roasting the birds, separate the fat from the cooking juices and save for later.

Debone the meat and put the bones in an oversized stock pot with enough water to cover and cook for hours. The longer you cook it, the more flavor you get out of the bones. If you do this you should not need additional broth.

We graduated our twins this past spring and needed 8 turkeys. After roasting, I put the bones in a huge roaster over two burners and cooked them (on low) for 2 days. Watch the water level to keep meat covered.

Cut the meat across the long grain of the breast muscle to make sandwich length strands.

When you put the meat in the electric roaster with the broth, it will keep absorbing the water/ broth.

Keep adding water beyond the broth until it gets just saturated and falls apart. It will take 4-6 hours to finish this way. For 8 birds, I added an additional 2 gallons of water beyond a gallon of broth. Just watch the meat. Keep adding water as it cooks until it falls apart as you stirr it.

I usually keep adjusting seasonings as I finish it, adding S&P and whatever you like.

I kept the white meat separate from the dark this year and put BBQ sauce on the dark meat. We had one big electirc roaster of each. The dark meat went first.

You'll want to do this again soon, I promise.

[beer batter]

There was enough juice so that I didn't have to add any additional broth. We added water to the roaster pan prior to cooking to help the meat become more tender and fall apart. Seasoned the heck out of the cavity prior to cooking so that no additional seasoning was needed after cooking.

Sliced raw onion, ground horseradish, hot mustard, sliced cheese, banana peppers, and bbq sauce were all available as condiments. Everything went over real well, thanks to all for the recommendations.