CHIPOTLE BARBECUE PULLED TURKEY DRUMSTICK SLIDERS WITH BRUSSELS SPROUT SLAW

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Chipotle Barbecue Pulled Turkey Drumstick Sliders with Brussels Sprout Slaw image

Turkey drumsticks do not take kindly to the dry heat of an oven, which causes the meat to tighten up around the bone and tendons. But treat those same drumsticks to a long, slow, moist braise in barbecue sauce, and the meat falls off the bones, revealing tough tendons so numerous, you won't believe it.

Provided by Kemp Minifie

Categories     Sandwich     turkey     Braise     Super Bowl     Thanksgiving     Vinegar     Winter     Tailgating     Family Reunion     Poker/Game Night     Brussels Sprout     Chile Pepper     Gourmet

Yield Makes about 3 cups, enough for 16 sliders

Number Of Ingredients 18

2 1/2 to 3 pounds turkey drumsticks
1 medium onion, chopped
2 tablespoons olive oil
Salt
2 garlic cloves, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 cup ketchup
1/3 cup cider vinegar
1 to 3 tablespoons finely chopped chipotle chiles in adobo, including some sauce (see Cooks' Notes)
1 tablespoon Worcestershire sauce
1 tablespoon molasses
1/2 cup water
Freshly ground black pepper
16 slider rolls (or other small, soft buns), split
Brussels Sprout Slaw
Special Equipment
A 3 1/2- to 5-quart wide Dutch oven or other wide heavy pot with tight-fitting lid

Steps:

  • Preheat oven to 325°F.
  • Remove turkey skin.
  • Cook onion in oil with 1/2 teaspoon salt in Dutch oven over medium heat, covered, stirring occasionally, until well softened, about 10 minutes.
  • Add garlic and spices and cook, stirring, 1 minute.
  • Stir in ketchup, vinegar, chiles, Worcestershire sauce, molasses, and 1/2 cup water and simmer mixture, stirring, 1 minute.
  • Add drumsticks and cover pot, then braise in oven, turning drumsticks over once, until meat is very tender, about 2 hours.
  • Transfer drumsticks to a bowl and cool. Discard bones, tendons, and any remaining skin, and pull meat with forks or fingers into coarse shreds.
  • Stir meat into sauce remaining in pot. Thin, if necessary, with water to desired consistency and season with salt and pepper. Reheat over medium heat until hot.
  • Spoon mixture into slider rolls and top with slaw.

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