Dark turkey meat stays moist, even after long slow-cooking times. Left to cook long enough, it becomes tender enough to use to make “pulled” turkey sandwiches that are especially good if you add coleslaw or shredded lettuce, bacon, and tomato. Or serve it over cooked rice or noodles.
Hands-on: 15 minutesTotal: 8 hours 15 minutes
- ½ cup ketchup
- 2 Tbsp. light brown sugar
- 1 Tbsp. quick-cooking tapioca
- 1 Tbsp. apple cider vinegar
- 1 tsp. Worcestershire sauce
- 1 tsp. soy or steak sauce
- ¼ tsp. ground cinnamon
- ⅛ tsp. ground cloves
- ⅛ tsp. crushed red pepper
- 2 turkey thighs, skin removed
- Add ketchup, brown sugar, tapioca, vinegar, Worcestershire sauce, soy or steak sauce, cinnamon, cloves, and crushed red pepper to a 4- to 6-quart slow cooker; stir to combine.
- Place turkey thighs in the slow cooker, meaty side down. Cover and cook on low for 8 hours or until turkey is tender and pulls away from the bone. Remove turkey; allow to cool enough to remove the meat from the bones. Skim off any fat from the top of the barbecue sauce in the slow cooker. Stir turkey into sauce and continue to cook long enough for it to come back to temperature.