Best Louisiana Turkey Pull Recipes

LOUISIANA TURKEY PULL

Louisiana Turkey Pull image

Make and share this Louisiana Turkey Pull recipe from Food.com.

Provided by Sharon123

Categories Chicken

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
1 large yellow onion, sliced (about 1 1/2 cups)
3/4 cup shredded carrot
1 red bell pepper, chopped (about 1 1/2 cups)
5 garlic cloves, crushed
1 teaspoon cayenne pepper (or to taste)
1 tablespoon ground cumin
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon dried oregano
1/2 tablespoon white pepper
6 turkey drumsticks, skin removed (you may use 8-10 chicken legs)
3 (14 ounce) cans chicken broth
6 whole wheat pita bread
3/4 cup apple cider vinegar
2 tablespoons honey
1/2 cup spicy mustard
1 teaspoon crushed red pepper flakes

Steps:

Heat olive oil in a 10-inch nonstick Dutch oven over medium heat.
Add onions, carrots and bell peppers and saute until soft, about 2 minutes.
Add garlic and stir until well mixed.
Add cayenne, cumin, paprika, chili powder, oregano, and white pepper; saute for 1 minute.
Add the turkey legs and stir at least 30 seconds so that legs are completely coated in the spices.
Cover with chicken broth and bring to a simmer. Reduce heat to low and cover. Cook for 4 hours or until meat is tender and separates easily from the bone.
Shred the turkey drumsticks and toss the meat with the dipping sauce.
Stuff the pitas with the turkey mixture. Serve immediately.
Dipping Sauce:.
In a medium bowl, mix all ingredients together. Cover and refrigerate for at least 1 hour so that flavors meld. Bring to room temperature before tossing the turkey in the sauce.

Nutrition Facts : Calories 481.6, Fat 16.2, SaturatedFat 3.6, Cholesterol 74.5, Sodium 1347.6, Carbohydrate 52.4, Fiber 8.6, Sugar 10.3, Protein 33.6

LOUISIANA TURKEY PULL

Louisiana Turkey Pull image

Provided by Food Network

Categories main-dish

Time 5h25m

Yield 6 servings

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 large yellow onion, sliced (about 1 1/2 cups)
3/4 cup shredded carrots
1 red bell pepper, chopped (about 1 1/2 cups)
4 cloves garlic, crushed
2 teaspoons cayenne pepper
1 tablespoon ground cumin
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon dried oregano
1/2 tablespoon white pepper
6 turkey drumsticks, skin removed
3 (14-ounce) cans chicken broth
Dipping Sauce, recipe follows
6 whole wheat pitas
3/4 cup apple cider vinegar
2 tablespoons honey
1/2 cup spicy mustard
1 teaspoon crushed red pepper flakes

Steps:

Heat olive oil in a 10-inch nonstick Dutch oven over medium heat. Add onions, carrots and bell peppers and saute until soft, about 2 minutes. Add garlic and stir until well mixed. Add cayenne, cumin, paprika, chili powder, oregano, and white pepper; saute for 1 minute. Add the turkey legs and stir at least 30 seconds so that legs are completely coated in the spices. Cover with chicken broth and bring to a simmer. Reduce heat to low and cover. Cook for 4 hours or until meat is tender and separates easily from the bone. Shred the turkey drumsticks and toss the meat with the dipping sauce. Stuff the pitas with the turkey mixture. Serve immediately.
In a medium bowl, mix all ingredients together. Cover and refrigerate for at least 1 hour so that flavors meld. Bring to room temperature before tossing the turkey in the sauce.

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