If you don’t use turkey breast, remove the skin from the turkey thighs. Peel and chop the onion and place in a roasting pan or large saucepan.
Preheat oven to 130 °C, top – bottom heat.
Rub the turkey with paprika powder, cumin, salt, pepper and cayenne pepper and wrap it in foil. Place it in the fridge for 12-24 hours.
If done, place it on the onions. Mix tomato mark, chicken broth, sugar, mustard and Worcestershire sauce in a bowl and pour over the turkey. Put the lid on the roasting pan / pot – very important – and put it in the middle of the oven.
Leave the turkey in the oven for 3 1/2 to 4 1/2 hours, after 3 1/2 hours try once, if the meat can be pulled apart well. If it’s still hard, leave it in the oven for another 1 hour.
Then remove the turkey from the oven and on a chopping board, pull the meat apart with two forks.
Put the meat back into the pan and mix with the sauce, add the 1 tablespoon of apple cider vinegar and season to taste.
Spoon the pulled turkey meat into hamburger buns and serve with the coleslaw.
Coleslaw
Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl, depending on the size of the cabbage.
Add the shredded carrot and parsley to the cabbage and toss everything.
In a separate bowl, stir the yoghurt, apple cider vinegar, mustard, salt, and pepper together. Taste for acidity and seasoning then adjust as desired
Pour 2/3 of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
If the coleslaw seems dry, add a little more of the dressing.
Eat right away or let it sit in the refrigerator for about an hour to let the flavours mingle and the cabbage to soften.
Preparing In The Kitchen
Pulled Turkey
If you don’t use turkey breast, remove the skin from the turkey thighs. Peel and chop the onion and place in a roasting pan or large saucepan.
Preheat oven to 130 °C, top – bottom heat.
Rub the turkey with paprika powder, cumin, salt, pepper and cayenne pepper and wrap it in foil. Place it in the fridge for 12-24 hours.
If done, place it on the onions. Mix tomato mark, chicken broth, sugar, mustard and Worcestershire sauce in a bowl and pour over the turkey. Put the lid on the roasting pan / pot – very important – and put it in the middle of the oven.
Leave the turkey in the oven for 3 1/2 to 4 1/2 hours, after 3 1/2 hours try once, if the meat can be pulled apart well. If it’s still hard, leave it in the oven for another 1 hour.
Then remove the turkey from the oven and on a chopping board, pull the meat apart with two forks.
Put the meat back into the pan and mix with the sauce, add the 1 tablespoon of apple cider vinegar and season to taste.
Spoon the pulled turkey meat into hamburger buns and serve with the coleslaw.
Coleslaw
Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl, depending on the size of the cabbage.
Add the shredded carrot and parsley to the cabbage and toss everything.
In a separate bowl, stir the yoghurt, apple cider vinegar, mustard, salt, and pepper together. Taste for acidity and seasoning then adjust as desired
Pour 2/3 of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
If the coleslaw seems dry, add a little more of the dressing.
Eat right away or let it sit in the refrigerator for about an hour to let the flavours mingle and the cabbage to soften.
