Best 2 Louisiana Turkey Pull Recipes

**Louisiana Turkey Pull: A Flavorful and Versatile Dish for Any Occasion**

If you're in search of a succulent and versatile dish that's perfect for any gathering, look no further than the Louisiana Turkey Pull. This delectable dish is a delightful blend of Cajun and Creole flavors that will tantalize your taste buds and leave you craving more. From sandwiches and tacos to salads and quesadillas, the Louisiana Turkey Pull can be easily incorporated into various recipes, making it an absolute crowd-pleaser. Whether you're hosting a backyard barbecue, a potluck dinner, or a casual get-together, this dish is guaranteed to be a hit. So, get ready to embark on a culinary journey to the heart of Louisiana with our collection of tantalizing recipes featuring the Louisiana Turkey Pull.

Check out the recipes below so you can choose the best recipe for yourself!

LOUISIANA TURKEY PULL

Louisiana Turkey Pull image

Make and share this Louisiana Turkey Pull recipe from Food.com.

Provided by Sharon123

Categories Chicken

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
1 large yellow onion, sliced (about 1 1/2 cups)
3/4 cup shredded carrot
1 red bell pepper, chopped (about 1 1/2 cups)
5 garlic cloves, crushed
1 teaspoon cayenne pepper (or to taste)
1 tablespoon ground cumin
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon dried oregano
1/2 tablespoon white pepper
6 turkey drumsticks, skin removed (you may use 8-10 chicken legs)
3 (14 ounce) cans chicken broth
6 whole wheat pita bread
3/4 cup apple cider vinegar
2 tablespoons honey
1/2 cup spicy mustard
1 teaspoon crushed red pepper flakes

Steps:

Heat olive oil in a 10-inch nonstick Dutch oven over medium heat.
Add onions, carrots and bell peppers and saute until soft, about 2 minutes.
Add garlic and stir until well mixed.
Add cayenne, cumin, paprika, chili powder, oregano, and white pepper; saute for 1 minute.
Add the turkey legs and stir at least 30 seconds so that legs are completely coated in the spices.
Cover with chicken broth and bring to a simmer. Reduce heat to low and cover. Cook for 4 hours or until meat is tender and separates easily from the bone.
Shred the turkey drumsticks and toss the meat with the dipping sauce.
Stuff the pitas with the turkey mixture. Serve immediately.
Dipping Sauce:.
In a medium bowl, mix all ingredients together. Cover and refrigerate for at least 1 hour so that flavors meld. Bring to room temperature before tossing the turkey in the sauce.

Nutrition Facts : Calories 481.6, Fat 16.2, SaturatedFat 3.6, Cholesterol 74.5, Sodium 1347.6, Carbohydrate 52.4, Fiber 8.6, Sugar 10.3, Protein 33.6

LOUISIANA TURKEY PULL

Louisiana Turkey Pull image

Provided by Food Network

Categories main-dish

Time 5h25m

Yield 6 servings

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 large yellow onion, sliced (about 1 1/2 cups)
3/4 cup shredded carrots
1 red bell pepper, chopped (about 1 1/2 cups)
4 cloves garlic, crushed
2 teaspoons cayenne pepper
1 tablespoon ground cumin
2 tablespoons paprika
1 tablespoon chili powder
1 tablespoon dried oregano
1/2 tablespoon white pepper
6 turkey drumsticks, skin removed
3 (14-ounce) cans chicken broth
Dipping Sauce, recipe follows
6 whole wheat pitas
3/4 cup apple cider vinegar
2 tablespoons honey
1/2 cup spicy mustard
1 teaspoon crushed red pepper flakes

Steps:

Heat olive oil in a 10-inch nonstick Dutch oven over medium heat. Add onions, carrots and bell peppers and saute until soft, about 2 minutes. Add garlic and stir until well mixed. Add cayenne, cumin, paprika, chili powder, oregano, and white pepper; saute for 1 minute. Add the turkey legs and stir at least 30 seconds so that legs are completely coated in the spices. Cover with chicken broth and bring to a simmer. Reduce heat to low and cover. Cook for 4 hours or until meat is tender and separates easily from the bone. Shred the turkey drumsticks and toss the meat with the dipping sauce. Stuff the pitas with the turkey mixture. Serve immediately.
In a medium bowl, mix all ingredients together. Cover and refrigerate for at least 1 hour so that flavors meld. Bring to room temperature before tossing the turkey in the sauce.

Tips:

Use a whole turkey: This recipe is designed for a whole turkey, so it's important to use one that is large enough to feed your guests. A 12-14 pound turkey will typically yield enough meat for 10-12 people.
Brine the turkey overnight: Brining the turkey in a mixture of salt, water, and spices helps to keep it moist and flavorful. Be sure to brine the turkey for at least 8 hours, but no longer than 24 hours.
Use a flavorful rub: The rub for this recipe is made with a combination of spices, herbs, and citrus zest. Be sure to rub the turkey all over, including under the skin, to ensure that it is evenly seasoned.
Roast the turkey at a low temperature: Roasting the turkey at a low temperature helps to prevent it from drying out. Cook the turkey at 275 degrees Fahrenheit for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
Let the turkey rest before carving: Once the turkey is cooked, let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey.

Conclusion:

This Louisiana Turkey Pull is a delicious and easy-to-make recipe that is perfect for any occasion. The turkey is brined and rubbed with a flavorful mixture of spices, then roasted until tender and juicy. The meat is then pulled and served on slider buns with your favorite toppings. This recipe is sure to be a hit with your family and friends!

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