Print

Pulled Turkey

We all know the legendary KCBS style BBQ recipe called Pulled Pork! Some of you might have tried pulled chicken. But who among you tried Pulled Turkey? Buy yourself a Turkey Leg and handle it with patience! The result: a juicy poultry version of an american classic!

Course Main, Poultry
Cuisine American, Mexican, South-American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Ingredients

  • 1 leg of a turkey
  • 2 Tbsp salt
  • 1 Tbsp oregano
  • 1 Tbsp brown sugar
  • 1 Tbsp. freshly cut cilantro
  • 1 tsp smoked paprika powder
  • ½ tsp onion powder
  • 2 chunks apple wood

Instructions

  1. Prepare your BBQ for an indirect cooking session at low heat (about 110°C/230°F). You can do this by using a platesetter, using an offset smoker, splitting the coals to both sides with empty room in between, ... All depending on what type of BBQ you use. 

  2. Mix all rub ingredients by hand and break up the clumps. 

  3. Rub the turkey everywhere. You can remove a part of the skin to rub underneath. This way the flavor will get deeper in the meat. 

  4. Before you put the Turkey Leg on the BBQ you toss in 2 chunks of apple wood on a low heat zone between the coals. This way the chunks won't burn too fast. Wait until you see a thin blue smoke coming out of your grill before you put the Turkey Leg on the grid.

  5. Close the lid and let it smoke for a couple of hours (4-5). You'll notice when it's done when the meat falls of the bone when you lift it. If you did well you'll have a nice crispy skin and a delicious smokey flavor. 

  6. Pull apart and serve! This Pulled Turkey batch served as a base for the Tinga Taco I'm about to share next week. But you can also add some pulled turkey on top of your Nacho's. Delicious!