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Ingredients 0/10
What Makes This Recipe Special
This dish offers a delicious twist on traditional pulled pork by using lean turkey. It’s packed with smoky, tangy flavors and is perfect for a crowd. The tender meat pairs wonderfully with soft buns and your favorite barbecue sauce.
Helpful Chef Tips
- Use a slow cooker or cook the turkey low and slow to ensure it becomes tender and easy to shred.
- Don’t skip seasoning the turkey well before cooking to build deep flavor.
- Add a splash of apple cider vinegar or a bit of brown sugar to balance the smoky taste.
- Don’t skip seasoning the turkey well before cooking to build deep flavor.
- Add a splash of apple cider vinegar or a bit of brown sugar to balance the smoky taste.
Directions
Spray your slow cooker with some nonstick spray, then pop the turkey legs inside. In a bowl, whisk together the brown sugar, mustard, smoke flavoring, ketchup, cider vinegar, hot sauce, salt, black pepper, and red pepper flakes until the sugar has fully dissolved. Pour this sauce over the turkey legs, making sure they’re well coated. Cover the slow cooker and set it to low, letting it cook away for about 8 to 10 hours. Once it’s done, take the turkey legs out and shred the meat, pulling it away from the bones and any tendons. Finally, stir the shredded turkey back into the sauce so it’s nice and flavorful before serving.
Best Ways To Serve
Serve the sandwiches with classic sides like coleslaw, pickles, or baked beans. They also go well with crispy potato chips or a fresh green salad for a lighter option. Adding extra barbecue sauce on the side lets everyone adjust the flavor to their liking.
Leftover Tips
Store any leftover pulled turkey in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little liquid to keep the meat moist. For longer storage, freeze the cooked turkey in a sealed bag for up to 3 months.
240
people cooked this recipe
