Pulled Turkey After a day of testing in the goop kitchen, GP figured out a way to get the lean turkey tasting as delicious as the pork. Roast the legs at a high temperature before braising to crisp the skin and intensify the flavor. 1. To marinate the meat, place the turkey legs in a large bowl or baking dish. Add all the ingredients in the “to marinate” section. Massage the marinade into the meat with your hands. Cover and place in the fridge for an hour to overnight. 2. Set oven to 425°F. Place the turkey on a baking sheet. Roast for about 15 minutes until the skin begins to brown. Remove from oven, and turn heat down to 300°F. 3. In a large dutch oven over medium heat, add a few tablespoons of olive oil. Add the onion and let cook for a minute until translucent. Add the garlic, season with salt and pepper and let cook for a minute until soft and fragrant. Add the vinegar, chicken broth, beer and turkey. Cover and transfer to the 300°F oven. Let cook for 4-5 hours until tender and falling apart. 4. Meanwhile, make the sauce. Place all sauce ingredients over medium-high heat. Whisk continuously until sauce is reduced by about one third and thickens, about 10-15 minutes. makes 4

to marinate, 2 2-lb boneless turkey legs, 2 tablespoons tomato paste, 2 tablespoons apple cider vinegar, 2 tablespoons dried thyme, 2 tablespoons dried oregano, 2 tablespoons sweet pimenton, 1 tablespoon molasses, 1 tablespoon maple syrup, 2 tablespoons soy sauce, 1 tablespoon olive oil, 2 cloves garlic, minced, pinch of salt, a few grinds of pepper,

for cooking, 1 large yellow onion, roughly chopped, 2 garlic cloves, roughly chopped, 1/2 cup apple cider vinegar, 1/2 cup dark ale, 1/2 cup chicken broth,

for sauce, 2 tablespoons tomato paste, 1/2 cup water, 2 tablespoons apple cider vinegar, 2 tablespoons soy sauce, 2 tablespoons molasses, 1 tablespoon maple syrup, 2 tablespoons sweet pimenton, 1 teaspoon cayenne pepper, pinch of salt, a few grinds of pepper.

Make

Tip

The longer the marinating time, the better.

Pulled Turkey

goop

After a day of testing in the goop kitchen, GP figured out a way to get the lean turkey tasting as delicious as the pork. Roast the legs at a high temperature before braising to crisp the skin and intensify the flavor.

makes 4

to marinate

2 2-lb boneless turkey legs

2 tablespoons tomato paste

2 tablespoons apple cider vinegar

2 tablespoons dried thyme

2 tablespoons dried oregano

2 tablespoons sweet pimenton

1 tablespoon molasses

1 tablespoon maple syrup

2 tablespoons soy sauce

1 tablespoon olive oil

2 cloves garlic, minced

pinch of salt

a few grinds of pepper

for cooking

1 large yellow onion, roughly chopped

2 garlic cloves, roughly chopped

1/2 cup apple cider vinegar

1/2 cup dark ale

1/2 cup chicken broth

for sauce

2 tablespoons tomato paste

1/2 cup water

2 tablespoons apple cider vinegar

2 tablespoons soy sauce

2 tablespoons molasses

1 tablespoon maple syrup

2 tablespoons sweet pimenton

1 teaspoon cayenne pepper

pinch of salt

a few grinds of pepper

1. To marinate the meat, place the turkey legs in a large bowl or baking dish. Add all the ingredients in the “to marinate” section. Massage the marinade into the meat with your hands. Cover and place in the fridge for an hour to overnight.

2. Set oven to 425°F. Place the turkey on a baking sheet. Roast for about 15 minutes until the skin begins to brown. Remove from oven, and turn heat down to 300°F.

3. In a large dutch oven over medium heat, add a few tablespoons of olive oil. Add the onion and let cook for a minute until translucent. Add the garlic, season with salt and pepper and let cook for a minute until soft and fragrant. Add the vinegar, chicken broth, beer and turkey. Cover and transfer to the 300°F oven. Let cook for 4-5 hours until tender and falling apart.

4. Meanwhile, make the sauce. Place all sauce ingredients over medium-high heat. Whisk continuously until sauce is reduced by about one third and thickens, about 10-15 minutes.

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