If you’re looking for a really fun entree based on classic autumn flavors, this is something to try! The pulled turkey itself would be great on a sandwich or as a giant lump of deliciousness on your plate. The apple cider glaze gave a seasonally earthy sweetness to the turkey as well as adding moisture to the finished product (but the glaze would also go well poured over pork).
We served our turkey with Mirepoix Carrot Cakes and a side salad. However, it would also go well with Sneaky Mashed Potatoes (Cauliflower or Cabbage based), Roasted Cauliflower Wedges, Roasted Brussels Sprouts, or Sautéed Pumpkin and Veggies!
Time: 5-7 Hours
- For the Pulled Turkey:
- Turkey Thigh(s). See our post on How to Break Down a Turkey!
- Garlic Powder
- Dried Parsley
- Black Pepper
- Onion Powder
- For the Glaze
- 1 Tablespoon of Butter
- 1 Tablespoon of All Purpose Flour
- 1 Cup of Apple Cider
- Ground White Pepper
- Dried Parsley
- Pat your turkey thighs dry, and place them in your slow cooker. Then, sprinkle on your pulled turkey seasonings, and set the temperature to low, and cook for 5-6 hours.
- When your turkey is done, remove from your slow cooker, and pull off the skin. Remove the meat from the bone too (it should fall off), and put the meat in a large bowl.
- Use two forks to shred the meat, and set aside.
- Turn your attention to your glaze:
- Make a Roux.
- After a few minutes, when your flour and butter are bubbly, pour in your apple cider as you whisk vigorously to combine.
- Sprinkle in your ground white pepper and parsley, and continue to whisk.
- Allow to simmer over low heat until it thickens.
- As your sauce thickens, heat some butter in a large pan, and add in your turkey to reheat it.
- When your apple cider glaze has thickened, pour it over your turkey, and stir to combine and have it fully coat your meat.
- Plate, devour, and enjoy!