Recipe(tried): Pulled Turkey Sandwiches Using Broth

Hi - I don't know if you have a whole turkey, or just the breast (boneless) or thighs/drumsticks - it doesn't really matter. If you have a crockpot, that's the simplest way to get really good, moist meats of any kind.

I would season the turkey pieces (take off any skin) with whatever seasonings you like - obviously salt/pepper/garlic powder - maybe some cumin or seasoning salt instead of regular salt, your preferences. Then I'd put a large chopped onion, plus a medium sized green pepper, diced fine, and maybe even a clove or two of fresh garlic, minced - divide it up so some is underneath the turkey parts, and some on top. Then add some chicken or turkey broth/stock, just a cup or so and put it on low heat for 8-10 hours. It will fall off the bone tender. If you are using turkey legs, be very careful when shredding the meat that you watch for all those tiny little sharp bone pieces.

If you want the remaining broth to be thicker, you can thicken using a small amount of cornstarch, mixed with some cold water, then put the shredded turkey back into the crockpot, add the cornstarch mixture and let the juices thicken - shouldn't take more than another 10-15 minutes for that with the lid back on. The onions and peppers will literally disintegrate and you won't even see them. This is good over Kaiser rolls, or whatever type rolls you plan to use. You can freshen it up by adding some fresh onion rings or cheese on top of the turkey when putting it into the sandwich.

There is also another method of doing this where you use a can of cream of mushroom soup, and some onions, dill weed, I think and do the same method in the crockpot. It would provide a different flavored sauce, but sounds good, too.

Hope this helps. June