We made Pulled Turkey once before in the fall for a football game, and given that we have an abundance of turkey in the chest freezer, we figured we’d try it again while switching up the supporting ingredients. For this one, after we cooked and shredded our turkey meat, we reheated it with gravy and tossed in a variety of herbs to really build out the rich flavours.
We served our turkey over a Leek Infused Long Grain Rice, but it would also pair very well with Sneaky Mashed Potatoes or other mashed potato substitutes (Celery Root, Turnip, Cauliflower, or Rutabaga and Carrot) or even Harvest Cauliflower Rice.
Time: 6.5 Hours (6 hours of which is in the crockpot)
- Turkey Thigh Meat (Check our How to Break Down a Turkey post if you’re working with a whole bird)
- Black Pepper
- Place your turkey thighs skin side up in your crockpot, and sprinkle on some chives. Turn the heat to low, and cook for about 6 hours.
- When your turkey is cooked, carefully pull it out of your crockpot, and move it to a large bowl.
- Peel off the skin and discard. Then, remove the bone by twisting it (should fall out cleanly).
- Use two forks to shred your turkey meat, and try to find any stray bone pieces as you do this (they are not fun to chomp down on during the devour step).
- Transfer your pulled turkey to a pot, and pour in your gravy and herbs/spices. Stir to combine as everything heats.
- Plate, devour (being mindful of those potential stray bone pieces), and enjoy!