Pulled Braised Turkey

The texture of this dish is similar to that of pulled pork. Serve it over mashed potatoes or on buns.

Yield: Serves 8

Pulled Braised Turkey


  • 7 lb (3 kg) turkey pieces (drumsticks, thighs and wings)
  • Salt and freshly ground pepper
  • 2 tbsp oil
  • 3 slices bacon, chopped
  • 1 cup chopped onion
  • 1 cup sliced mushrooms
  • 1/4 cup tomato paste
  • 5 cups chicken broth
  • 1 cup dry red wine
  • 1/2 cup diced carrot
  • 1/2 cup thinly sliced celery
  • 4 fresh sage leaves
  • 1 sprig fresh rosemary
  • 1 sprig fresh rosemary
  • 1/2 cup sour cream
  • 1 tbsp flour
  • 1/4 cup chopped fresh parsley


  1. Preheat oven to 350ºF. Sprinkle turkey pieces with salt and pepper. Heat oil in an ovenproof Dutch oven over medium heat. Add turkey in batches and brown on all sides. Transfer turkey to a plate.
  2. Add bacon to pan and cook until crisp. Remove bacon with a slotted spoon; drain bacon on paper towels. Drain off all but 2 tbsp (25 mL) fat from pan. Add onion and saute until softened, about 5 minutes. Add mushrooms and saute until softened, about 5 minutes. Add tomato paste and cook, stirring, for 5 minutes. Stir in broth, wine, carrot and celery. Bring to a boil, scraping to loosen browned bits.
  3. Return turkey and any accumulated juices to pan. Stir in bacon. Add sage, rosemary and thyme.
  4. Bake, covered, stirring occasionally, for 3 - 3 1/4 hours or until meat is very tender and beginning to fall off the bone.
  5. Transfer turkey to a platter. When turkey is cool enough to handle, remove skin from turkey. Remove meat from bones, breaking meat into pieces. Strain broth mixture through a large strainer into a large bowl; remove any meat from strained solids and add to meat. Reserve and refrigerate meat; discard remaining solids.
  6. Return strained broth mixture to pan and bring to a boil over medium heat. Reduce heat and simmer, uncovered, stirring occasionally, until liquid is reduced by half, about 1 hour. Pour broth mixture into shallow containers so it will cool quickly. Refrigerate broth mixture for 8 hours or until fat solidifies on surface.
  7. Remove and discard fat from surface of broth mixture. Pour broth mixture into a Dutch oven. Bring to a boil over medium heat. Reduce heat to a simmer. Whisk together sour cream and flour until blended; gradually whisk in 1 cup (250 mL) of hot broth mixture. Whisk sour cream mixture into broth mixture. Cook, whisking frequently, until thickened, about 5 minutes. Add reserved meat and cook, uncovered, stirring occasionally, until meat is heated through, about 15 - 20 minutes. Stir in parsley.