Sunday, March 11, 2012

Pulled BBQ Turkey

Well, it's finally happened: I have encountered something that the slow cooker can't do (besides wash and fold laundry, brush my teeth, etc.)  Behold exhibit A:

These big honkin' turkey dinosaur legs just wouldn't fit in my 3.5 quart cooker!  Soooo...a transfer was made:
...and it all worked out in the end.

Most excellent food-related wedding gift award goes to Betsy, for bestowing upon us this 10 gallon vat of Show Me BBQ sauce.  Essentially, a lifetime supply of deliciousness.
This stuff is The Best.  Makes everything taste better.  Probably even that potholder underneath the jug.  Yep.

Pulled BBQ Turkey Legs

2 tablespoons vegetable oil
2 turkey drumsticks (about 3.5 pounds)
salt and pepper
2 cups BBQ sauce
1 15.5-ounce can red kidney beans

Preheat the oven to 300 deg. F.  Heat the oil over high in a large skillet and season the turkey legs liberally with salt and pepper.  Sear the turkey on all sides, one at a time.

Pour half the BBQ sauce in the bottom of a large baking dish.  Transfer the browned turkey legs to the dish and top with the remaining 1 cup of BBQ sauce.  Cover tightly with foil and slow cook for 3 hours, until the meat is tender and pulling away from the bone.

Remove the drumsticks to a plate.  Once cool enough to handle, discard the skin, gristle and bones and shred the meat with your hands or two forks.  Return to the baking dish and mix well with the sauce.  Return to the oven for another 30 to 40 minutes, until the sauce thickens and coats the meat.

Drain and rinse the beans and toss in with the turkey and sauce.  Reheat for another 10 minutes until the beans are heated through.  Serve on toasted kaiser rolls with melted cheddar cheese, sliced pickles, and extra napkins.

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