Pulled turkey with a Middle Eastern twist

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I have to say I am a turkey is for every week and not just at Christmas sort of person as it a lower fat option. I also love all types of pulled meat and turkey makes great pulled meat too! This recipe which I have developed for Leisure who were looking for Middle Eastern twist on recipes. They also wanted hints of Christmas to it, so I have added clementines. The pomegranate seeds look festive. With the Middle Eastern spices, there is hints of Christmas in there anyway.  You can swap the clementines for oranges as clementines tend to have a short season making it a all round the year winner!

I have partnered this pulled turkey with a beautiful and healthy quinoa salad. Make the quinoa salad whilst the turkey is cooking. The turkey cooks in a sauce to keep it moist which we take out just before serving and thickening with some corn flour if needed.

Marinade the meat overnight if you can with the spice rub as this intensifies the flavours.

Of course this pulled turkey can be served how you like and it is equally at home in a roll, alongside some mixed leaves. This recipe was a huge hit here. We had an extra person staying who also loved it too.

This would make a great supper over the festive season as it looks rather beautiful I think. You can cook the spiced quinoa itself up to 4 days before just store covered in the fridge. Make up the salad on the day though.

Don’t be put off my the long list of ingredients as it is mainly spices, which are firstly used in the rub, more for the sauce and spices for the salad too.

This recipe serves 6 but there is left over pulled turkey which is perfect for sandwiches the next day!

turkey

Pulled Turkey with a Middle Eastern twist
Print Recipe
Servings
6 people
Cook Time
4-5 hours
Servings
6 people
Cook Time
4-5 hours
Pulled Turkey with a Middle Eastern twist
Print Recipe
Servings
6 people
Cook Time
4-5 hours
Servings
6 people
Cook Time
4-5 hours
Ingredients
For the pulled turkey
For the quinoa salad
Servings: people
Instructions
For the pulled turkey
  1. Mix together the spices for the meat rub. Remove skin from the turkey thighs then massage the rub into the meat. Place in a dish and marinade overnight.
  2. Pre-heat oven to 130oC.
  3. Heat a little oil in a large pan and then gently fry the onion until going transparent. Then add the crushed garlic, fresh chilli and cook for a further 1 minute.
  4. Add the remaining spices and cook on a low heat for 2 minutes.
  5. Add the passatta, water, honey and clementine juice and zest. Mix together and remove from the heat.
  6. Place the sauce mixture into a large lidded casserole dish and place the turkey thighs on top. Place the lid on a cook for 4 hours. I do have a peek after 2 1/2 hours and baste the turkey with a little of the sauce.
  7. It is done when the turkey is falling apart.
  8. If you would like the sauce to be thicker. Remove some from the casserole dish and place in a saucepan. Return the turkey to the oven and reduce the heat to very low.
  9. Mix the cornflour with a little water to make a paste. Add to the sauce and cook on a medium heat whisking continuously. Once thickened reduce to a very low heat whilst you prepare the turkey.
  10. To pulled the turkey, simple use two forks to in opposite directions to shred the turkey. You can either mix with the sauce, or place the pulled turkey on top of the quinoa salad and pour a little sauce over it.
To make the quinoa salad
  1. Rinse the quinoa and place it in a saucepan alongside the water. Add the cinnamon stick, crushed chillies, cardamon pods, bay leaf and rock salt and simmer for 15 minutes until the quinoa is cooked. Leave to cool.
  2. Mix the cooked quinoa, red onion, cucumber, pepper, 1/2 of the pomegranate seeds, juice of half the lemon and zest of the lemon and clementine and a good grind of black pepper. Mix thoroughly and place in the fridge until the turkey is cooked. Mix the fresh mint into the quinoa salad just before serving.
To serve
  1. Place mixed leaves onto plate, add a pretty pile of quinoa salad, top with some pulled turkey and a some sauce on top. Add a couple of slices of peeled clementine on the side if liked and sprinkle with more pomegranate seeds and fresh mint if liked. Enjoy!
Recipe Notes

over-a-cuppa

This recipe is by Ali at www.overacuppa.co.uk 

 

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