Slow Cooked BBQ Pulled Turkey
  • Serves: 3-4
  • Prep: 30min
  • Cook: 240min
  • Print
Essential Ingredient:
Turkey Thigh
For the slow cooked turkey:

800g Turkey Thigh Joint

2 red onions

2 garlic cloves

1 tbsp Dijon Mustard

8 Cloves

330ml can of Cider

1 tsp ground black pepper

For the barbecue sauce:

1 can Chopped tomatoes

1 onion, chopped

3 garlic cloves, chopped

1 tsp mixed spice

30g muscovado sugar

2 tbsp dark soy sauce

2 tbsp Worcestershire sauce

4 tbsp tomato puree

1 tsp chopped ginger

1 tsp Dijon mustard

4 tbsp white wine vinegar

To serve:
Serve in a pitta bread with potato wedges, corn on the cob and homemade chunky coleslaw.
Recipe from The Crazy Kithen.
Perfect for al fresco dining.
  1. Slice the red onions in half and lay in the bottom of the slow cooker with the peeled whole garlic cloves
  2. Stud the turkey joint with the cloves and spread the mustard over & place onto the onions
  3. Pour the cider around the turkey and sprinkle with the pepper
  4. Cook on high for 4-5 hours
  5. Whilst the turkey is cooking make the barbecue sauce by adding all the ingredients to a saucepan
  6. Simmer over a medium heat for around 45 minutes until thickened
  7. Use a stick blender to blend to a smooth puree, or allow to cool before blending in a food processor
  8. When the turkey is cooked remove it from the slow cooker & remove the cloves and any excess fat and skin
  9. Shred the turkey with a fork
  10. Discard the contents of the slow cooker and place the shredded turkey in, along with the barbecue sauce, reserving a small amount for dipping
  11. Heat for approx 10 minutes until warmed completely through
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Comments (1)

10:07PM on 01st October, 2013
This was worth it. We thought it might be better with rice wraps like crisp duck as an alternative. The sauce was worth the wait but a little strong for my 8yr old but I put the sauce on the side instead of mixing through so no drama. May be my turkey was a monster 'cos we have enough for another meal :)
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