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A bowl of oven roasted pulled turkey breast, a bowl of cabbage slaw, a jar of pickles, and several whole wheat buns on a white tray.
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5 / 3 votes

Oven-Roasted Pulled Turkey Breast

This oven-roasted pulled turkey breast has the same tangy sauce and tender meat as your favorite pulled pork, but is ready in a fraction of the time.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 30 minutes
Course: Mains
Cuisine: American
Servings: 8 servings
Calories: 210

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
US - Metric

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

Serving: 1portion | Calories: 210kcal | Carbohydrates: 14g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 623mg | Fiber: 2g | Sugar: 10g