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Chef David Bishop teaches how to prepare a barbecue pulled turkey.
Tags:BBQ Pulled Turkey Recipe,barbecue turkey,bbq pulled turkey,bbq turkey recipe,cooking tips,from the chef to you,Turkey Recipe
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BBQ Pulled Turkey Recipe
Hi this is Chef David Bishop from Chef to You, welcome to my kitchen. Today, I like to show you how to make a barbecue turkey. Popular in Eastern, North and South Carolina, this is a very delicious dish. I’m using a whole turkey, using the vinegar based sauce. Let’s go and start with the sauce.
We will take ¼ or quarter cups of Apple cider vinegar, two teaspoons of ground red pepper, two teaspoons of black pepper, one teaspoon of crushed red pepper, one tablespoon salt. We’ll take this and stir it well, put down the stove, bring it to boil, turn it down to simmer then it simmers for 10 to 15 minutes.
We have a sauce made, let’s go and take a look at our turkey, we want to go ahead and washed the turkey, we want to make sure it’s thoroughly thawed out and then take a paper towel and dry it. Right here I’ve got a mixture of one tablespoon of salt, one teaspoon of ground red pepper, one teaspoon of black pepper, I’m going to take that and swirl all that, and mix it well together and then we’re going to rub it into our turkey.
I like to turn my turkey over and start and back side, take some of the spice and just sprinkle it, turn it back over, just take your time, and spread it all over around the turkey. Our next step we going to grab our turkey, we pick it up, put it inside of our baking bag, you want to buy a baking bag for turkey. Follow the instruction of how to coat the bag and place it inside the bag. We’re going to slide our baking pan over here, you want a pan with at least two inch sides, big enough that your bag is not going to hit against the side of the bag, I recommend a pan at least this size, an aluminum will be great, if you got a reusable pan. The reason I recommend the pan this size, this will be our pulling pan and we’re going to pull the turkey, meat off the turkey later on.
We got the turkey neck, I go and put it right back inside of the cavity with my sauce right here. We’ll take about a half of sauce and pour it right on top of the turkey. I know you maybe thinking, where you washing off some of your spice, it will wash out some of it but will stay inside the bag. Stir this sauce well and you don’t want just to season on the top, you want a good even mix of sauces.
Let’s go one more and drip all the away across the back. Let’s put the entire bag up, the turkey bagged up I got it tied, I’ve tucked the corners off underneath so it doesn’t hit the side of the pan, we’re going to place this in a preheated 325 degree oven for four hours or until we can push down on the cavity and we know that this is definitely little bit past the done state.
Our turkey is done. I’ve got it stating for the last 15 minutes, we can’t see too well right now because the bag is still out and we’ll cut it in just a minute, see the nice golden color. Before we do that we’re going to get the juices out of this turkey, this is one of the key behind the dish in fact all the moistures stay in side this bag and you’ll see we’re going to get about two to three cups maybe four cups of liquid on this turkey.
We want to use those drippings to go back in the turkey. Very carefully cut the corner off, you want to grab your bag very carefully, pour your liquid into this bowl, into a cup or a bowl of some kind. Let’s go ahead and cut our corner bag as I want to show real quick what you got in here. Once that’s steamed, do see that beautiful color there, color up nice beautiful flavor, this will start to fall apart, you see when you push down on the breast right here, you see it’s very soft what we do now is I’m going to take it and try to slide it out of the bag and put in this pan, now we’ll start picking in about five minutes.
I’ll let the turkey cool for about 15 minutes, I broke the breast apart so the heat will get out of that area. You will not need a knife today because we’re going to pull all this turkey today, we’re going to shred by hand. We’re just going to start by pulling out the breast out of the center, grab some of our meat and I’m just going to break it up in small pieces, put this pan over here.
Big pieces like this, just tear them up, put it in this pan. We’ve got our turkey pulled underneath this lid right here staying warm, let’s go back and look at our drippings what we want to do is about a half inch of grease on the top right here, we want to take that off so will end up going back into the turkey. Our final step we pull the turkey ahead underneath the lid, try to keep it warm while you’re pulling it. It took me about 10 to 15 minutes to pull these, we took the grease of our drippings right here. What we want to do is label about two to three cups of these drippings over top.
Remember, it has the sizzling in it plus the broth of the turkey, we’re going to pour this over the top and we want to toss it after we put it a little more of our vinegar sauce on too. You think that it’s going to settle in the bottom actually it’s going to absorb right in when we stir. What I did with that sauce we had it earlier today that we cooked, I put an amazing jar, this sauce will last when you cover it, you don’t have to refrigerate it for several months, this is basically vinegar and seasoning so it does not need to be refrigerated what I like to do is put in here so I can shake it a really well, here are my herbs are nice and spread, so everything comes out evenly and we’re going to pull over— I’m going to approximate it half a cup right now.
I’m going to go ahead and toss this and taste it. Here’s our final product, this nice beautiful pulled turkey, the light and dark meat, plenty of sauce out it and if you want to a little bit spicier add a little more sauce or you put the sauce on the table and individual people can add a little bit more sauce to theirs.
As you notice, I get into this pretty chasing in it today, I’m plan to taking this to a party tonight. We have a 14-pound turkey which should yield between six and seven pounds of turkey. If you’re planning on serving just the turkey, you’ll figure three servings per pound and if it’s -- you have a second meat or third meat there, then you’ll figure four servings per pound. So 18 to 24 people, this will feed. You could take this and put it in Ziplocs, this size that your family is going to need in Ziploc six or seven bags. All you do is bring it out, let it thaw and warm it up enough just to get it warm, don’t microwave too hot or you’ll dry it out.
One other thing I’d like to mention to you, some of you may not live in the Carolinas and you’re not familiar with the sauce, I recommend you trying this recipe just like it is but if you choose to use the red sauce and the mustard sauce, the orange based sauce that you make in your area, I would start the turkey out with the vinegar sauce that I make. And after you pick it off the bone, then you can add the type of sauce that you would like, the red sauce or mustard bake sauce, or whatever your family would prefer.
This is Chef David Bishop, cooking and teaching, may God bless.