This oven-roasted pulled turkey is for those moments when you have a hankering for tender pulled meat but don’t have all day to wait. Slightly spicy, tender pulled turkey delivers all the tangy, saucy goodness of traditional barbecue pork in a fraction of the time—and with a fraction of that oh so unctuous pork fat.–Angie Zoobkoff
CAN I FREEZE PULLED TURKEY?
Pulled turkey actually freezes really well so if you want to make more than you need (or if you can resist eating the 6 servings this recipe makes), then you can pack some up and stow it away for a quick and delicious dinner. Future you will be thrilled!
You can freeze individual portions or whatever amount you have left depending on your situation. Bones don’t freeze well so use just your leftover, sauced turkey meat. Wrap it tightly and it’ll be good for up to 3 months.
Oven-Roasted Pulled Turkey Breast
Ingredients
For the pulled turkey
- Kosher salt and freshly ground black pepper
- 3 quarts cold water
- One (1 3/4-to 2-pound) boneless, skinless turkey breast, trimmed of all visible fat
- 1 tablespoon olive oil
- 1 (about 6 oz) onion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 cup ketchup
- 1 tablespoon cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon molasses
- 1 teaspoon hot sauce, or to taste
For the cabbage slaw (optional)
- 3 tablespoons cider vinegar
- 1 tablespoon olive oil
- 3 cups shredded red cabbage
- 1 carrot, peeled and shredded
- 2 tablespoons chopped fresh parsley
Instructions
Make the pulled turkey
- In a large container with a lid, dissolve 6 tablespoons salt in 3 quarts of cold water. Cut turkey into quarters and submerge in brine. Cover and refrigerate for 30 minutes.
- Adjust an oven rack to the lower-middle position and preheat oven to 325°F (165°C).
- In a Dutch oven over medium heat, warm 1 tablespoon oil until shimmering. Add onion and cook until softened, about 5 minutes.
- Stir in garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds. Whisk in ketchup, 1 tablespoon vinegar, Worcestershire, mustard, molasses, and hot sauce, and bring to a simmer.
- Remove turkey from brine and pat dry with paper towels. Arrange turkey pieces in sauce and turn to coat. Cover Dutch oven, move it to the oven, and cook until turkey registers 160°F (71°C), 25 to 40 minutes.
- Transfer turkey to a cutting board and let cool slightly, about 5 minutes. Using 2 forks or your fingers, shred turkey.
- Meanwhile, bring remaining sauce in Dutch oven to a gentle simmer over medium heat and cook, stirring often, until slightly thickened, 2 to 5 minutes.
- Stir shredded turkey and any accumulated juices into sauce and cook until warmed through, about 1 minute. Season with salt and pepper to taste.
Make the cabbage slaw
- In a large bowl, whisk together vinegar and oil. Add cabbage, carrot, and parsley and toss to combine. Season with salt and pepper to taste.
- Serve pulled turkey with cabbage slaw.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
It’s not every day you see a recipe for oven-roasted pulled turkey breast. Or see it on a menu, even at a BBQ joint. So I was a little skeptical of how this recipe was going to turn out. Happy to say, my skepticism was misplaced.
When I first saw this recipe I knew I had to give it a try. I love turkey breast, but it can be a challenge keeping it moist. I smoke meat for a living and have done my share of turkey breasts, but the time involved including brining, injecting, and basting makes for a tedious day. So needless to say I was very happy to give this recipe for oven-roasted pulled turkey breast a try.
The spicy barbecue sauce gave what could be otherwise nondescript turkey breast some punch. The finished sandwiches with pickles and slaw were tasty and I would make this again.
