Pulled Turkey Anyone

Has anyone tried to make a pulled turkey recipe?  If so how? Crock pot, top of stove or oven?  I'm wondering if turkey breast is too lean.
Thanks for listening.

Interesting question. I never heard of pulled turkey.

Turkey breast wouldn't be my first choice. It think it would be like trying to eat sawdust. The darker meat would be good I would imagine. OK, that also depends on the method of cooking. The breast meat could be mixed in with the moister meat and that should work. Of course if you're going sauce it that would also help.

How to make it? When I roast a turkey it always comes out very close to pullable if not pullable. So you could just roast it, or use pieces and do them in a crockpot or braise them. I wouldn't do a low and slow in the BBQ as poultry just doesn't lend itself to that method. But roasting it in an outdoor cooker would work fine. Just roast as you would indoors, except it'll be outdoors. The use of a tiny amount of smoking wood would be OK, but since all poultry is a magnet for smoke and that smoke quickly overwhelms any other taste I'd be sure to use just a tiny bit.

Edit: Thinking back on it I have (essentially) pulled smoked turkey legs. I did them in a Sous Vide bath; 155°F for 24 hours. They were easily pullable.

Be very careful to get all of the tiny splinter bones out of the meat.

When I roast a turkey I use the time per pound on the package and jack the temp up about 50°F. Because of the higher temp it will cook a bit quicker and come out moister.

Interesting idea. Please let us know how it turns out.

Slow roasting breaks down and melt the collagen into tender meat. This is what makes pulled pork so delicious. I doubt turkey breasts have enough collagen in them. However, it might work with legs. Adding a gelatinous stock into the sauce might help also.

I bet this would work and would pull apart nicely!

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I'm not a fan of dark meat turkey but as Brian & Walter said, it is probably your best bet. Turkey breast is too lean if you ask.

All evidence has been buried. All tapes have been erased.

I bet this would work and would pull apart nicely!

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I'm not a fan of dark meat turkey but as Brian & Walter said, it is probably your best bet.  Turkey breast is too lean if you ask.

All evidence has been buried.  All tapes have been erased.

Bruce, I've never seen those in our supermarkets! I wish we had them though. What a great idea. It would save me a lot of time canning my own for "instant" chicken based meals.

Bruce, I've never seen those in our supermarkets! I wish we had them though. What a great idea. It would save me a lot of time canning my own for "instant" chicken based meals.

We see them all the time when we hit the USA supermarkets in North Dakota. I'm tempted to buy one, just to see how gross they are.

They use them all the time on some of the sabotage cooking shows like Cut Throat Kitchen. Apparently, they feel and smell quite nasty. A contestant recently made a pulled chicken sandwich with one, covering up the taste and texture with some BBQ sauce and believe the judge said it tasted OK but the texture was mushy.

All evidence has been buried. All tapes have been erased.

Bruce, I've never seen those in our supermarkets! I wish we had them though. What a great idea. It would save me a lot of time canning my own for "instant" chicken based meals.

We see them all the time when we hit the USA supermarkets in North Dakota.  I'm tempted to buy one, just to see how gross they are.

They use them all the time on some of the sabotage cooking shows like Cut Throat Kitchen.  Apparently, they feel and smell quite nasty.  A contestant recently made a pulled chicken sandwich with one, covering up the taste and texture with some BBQ sauce and believe the judge said it tasted OK but the texture was mushy.

All evidence has been buried.  All tapes have been erased.

The gelatin didn't turn me off. That's a natural product of the real thing. I would have been turned off if it didn't have gelatin.

:-) Yes, I believe that now! I did some google research after posting what I did and decided I didn't want any of it after all. My home canned chicken is much better on all counts. But we take pains to insure ours is tasty and not nasty. We do it for much lower cost as well. I've actually had guests over and cooked with our home canned version and they loved the final dish. I never told them that we canned it until after they ate it.

My post was assuming the same quality (yeah, I know! Dumb on my part!) . Why do companies do that to themselves??!!

If we can do it then why can't they? Can they really be so clueless? (Not asked for anything except rhetorically.) Clearly, I don't understand; or maybe they don't.

Before posting this I discussed it with the wife and we decided to just keep canning chicken as we do it. One can eat our chicken cold and direct from the jar and it'll taste like delicious roast chicken.

I did mention to the wife that 50 years ago College Inn made a chicken and dumplings that was incredibly good. They no longer do that I know of. I looked at the Sweet Sue version and that went downhill not very long ago after being delicious according to the reviews. But the Dinty Moore version had high marks. I intend to try it. Maybe a Krampert's Finest Chicken and Dumplings will come on the market. Or do folks really like eating inexpensive and tasteless crap? Clearly I don't get it and haven't for the past 20 years but that's been accelerating the past 8-10 years or so. I simply can't believe what passes for tasty food has degenerated that much in such a short period of time. It hasn't on the Primo forum and on other BBQ forums. Have I been in an eddy for all those years and everyone else has drifted gone away in the mainstream and only the few have been left to enjoy what tastes delicious? I can't believe that.

I have to believe that there is a core of folks who know taste and quality. Am I wrong?

My shave product business tells me that there are at least a few folks who know the latter, but that we have the others surrounded from the inside. :-)