Fall-off-the-bone pulled turkey slow-cooked in a Dutch oven. Tender, flavorful, shredded turkey thigh served in a delicious sauce. Irresistible!
This simple pulled turkey recipe is excellent for a less traditional, no-fuss Thanksgiving dinner.
But not only. I also make this pulled turkey recipe all through the year whenever my kids ask for it again. For more turkey thigh inspiration, learn How to Cook Turkey Legs (in the Oven) or check out the Oven-Roasted Turkey Thigh (with Potatoes).
And if you want to make a whole turkey for Thanksgiving, check out the Dutch Oven Turkey or this beautiful Red Wine Turkey. Or make Slow Cooker Turkey.
Ingredients: 13 + salt & pepper | Prep Time: 15 minutes | Cook Time: 4 hours | Servings: 6 | Difficulty: Super easy
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Recipe ingredients
Turkey thigh: Bone-in but skinless. If the skin is still on, you can easily pull it off. If you don't want to waste the skin, learn How to Render Turkey Fat; it's really easy.
Ingredients for the rub: Ground cumin, ground coriander, sweet paprika, smoked paprika, cayenne pepper (to taste), fine sea salt, and ground black pepper.
- Alternatively, use your favorite poultry seasoning mix, about 1 to 2 tablespoons, enough to rub the meat generously.
Ingredients for the sauce: Ketchup, low-sodium chicken broth or chicken stock (or turkey bone broth or stock), light or dark brown sugar, Dijon mustard, Worcestershire sauce, and apple cider vinegar.
Pot: A large Dutch oven is the ideal choice. However, you can use any other oven-safe, heavy-bottomed pot with a tight-fitting lid.
See the recipe card for full information on ingredients and quantities.
How to make pulled turkey in the oven?
Preparations: Mix the spices in a small bowl. Remove the skin from the turkey thigh. Rub the meat with the seasoning mixture.
Step #1: Distribute the roughly chopped onion in the pot.
Step #2: Place the seasoned thigh on top of the onions.
Step #3: Mix the sauce ingredients in a bowl and pour the sauce over the meat. Cover with a lid. Place in the preheated oven.
Step #4: Cook for 3 ยฝ to 4 ยฝ hours; the cooking time depends on your oven; some run hotter than others.
Check the meat; it should be really tender, and you should be able to pull it off the bone with a fork. If it's not there yet, give it another ยฝ hour and check again. For a change, you will not need a meat thermometer to know if the meat is ready; it's super easy to see.
Step #5: Shred the meat with two forks.
Step #6: Return the meat to the pot and stir to mix it with the sauce. Reheat if necessary
Try our Slow Cooker Pulled Lamb or Dutch Oven Pulled Pork next!
Tips
If you have the time, marinate the thigh for up to 24 hours; the flavors will penetrate the turkey meat better, and the end result will be even better. Rub it well with the spices, wrap it in plastic, and refrigerate it. Remove the thigh from the fridge and unwrap it one hour before cooking to allow it to come to room temperature.
Make in advance: Cook the dish. Let it cool completely and refrigerate it until ready to serve. Reheat on the stovetop, often stirring.
Recipe FAQs
The same as pulled pork, which is meat slowly cooked until falling apart.
Technically, yes. However, I don't really recommend it. Dark meat is a bit fattier than white, and fat moistens the meat and enhances the flavor. You will remove the skin anyway, which is where most of the fat is; what's left is enough to keep the thigh moist and make it super delicious.
If you want to cook lean meat, try this easy Boneless Skinless Turkey Breast recipe or make a juicy Dutch Oven Turkey Breast.
Definitely, cook the thigh on low for 5-6 hours or until you can pull the meat off the bone with the forks.
Store and reheat
Refrigerate leftover pulled turkey in an airtight container for 3-4 days.
Freeze in a freezer container for up to 3 months. Defrost in the refrigerator and reheat before serving.
Reheat the sauce in the microwave or on the stovetop.
You can also refrigerate or freeze the leftover meat, separated from the sauce. You can use these leftovers to make Turkey Pot Pie with Puff Pastry.
How to serve?
- The most popular way of serving pulled turkey is to stuff it into hamburger buns or make sliders or sandwiches. Delicious and messy, but there are other ways of serving these tender meat bits. Top the meat with Coleslaw for Burgers.
- My favorite way is to pile meat and sauce on a bed of creamy mashed potatoes - comfort food at its best.
- Serve the pulled meat with potatoes cooked in any way you like, with rice or creamy Romanian polenta. Mix the saucy meat with cooked pasta.
- If you keep some of the meat separated from the sauce, you can make the following:
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Pulled Turkey (Slow Cooked in the Oven)
Equipment
- Dutch oven or another heavy-bottomed pot with a tight-fitting lid
Ingredients
Turkey rub:
- 4.5 lbs turkey thigh
- ยฝ teaspoon cumin Notes 1, 2
- ยฝ teaspoon coriander
- ยฝ teaspoon sweet paprika
- ยฝ teaspoon smoked paprika
- ยผ - ยฝ teaspoon cayenne pepper to taste
- 1 teaspoon fine sea salt or Kosher
- ยฝ teaspoon black pepper
Sauce:
- 1 medium onion
- ยฝ cup ketchup
- 1 cup chicken stock
- ยผ cup brown sugar packed
- 1 ยฝ tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar + a little more if needed
Instructions
- Preheat the oven to 280ยฐF/ 140ยฐC.
- Rub turkey thigh: Mix all ingredients needed for the rub in a small bowl. Remove the skin from the turkey thigh. Rub the turkey thigh with the spice mixture (Note 2).ยฝ teaspoon cumin + ยฝ teaspoon coriander + ยฝ teaspoon sweet paprika + ยฝ teaspoon smoked paprika + ยผ - ยฝ teaspoon cayenne pepper + 1 teaspoon fine sea salt + ยฝ teaspoon black pepper + 4.5 lbs turkey thigh
- Chop the onion roughly and distribute it evenly on the bottom of the Dutch oven. Place the turkey thigh on top. 1 medium onion
- Add the sauce: Mix all the sauce ingredients in a bowl. Pour the sauce over the thigh. Place the lid on top.ยฝ cup ketchup + 1 cup chicken stock + ยผ cup brown sugar + 1 ยฝ tablespoon Dijon mustard + 1 tablespoon Worcestershire sauce + 1 tablespoon apple cider vinegar
- Cook in the preheated oven for 3 ยฝ to 4 ยฝ hours or until you can easily pull the meat off the bone with a fork. The turkey meat should be fall-off-the-bone tender.
- Shred: Carefully remove the thigh from the Dutch oven and place it on a large cutting board. Pull the meat off the bone using two forks.
- Combine: Return the meat to the Dutch oven, stir well, and taste the sauce. Add about 1 teaspoon of cider vinegar if necessary. Serve immediately or reheat.
Notes
- Spices: You can use a store-bought spice mixture if you like.
- Marinating: If you have the time, you can marinate the meat for up to 24 hours. Rub it well with the spices, wrap in plastic and refrigerate it. Remove the thigh from the fridge and unwrap it one hour before cooking to allow it to come to room temperature.
Orsi says
I made this yesterday and it came out delicious! I added a few drops of liquid smoke to the sauce when I took it out of the oven and that really took it to the next level. Thank you for the great recipe ๐
Adina says
Liquid smoke sounds great! Thank you for the feedback.