This pulled turkey recipe using Whole Cranberry Sauce has the perfect balance of sweet and savoury. It is the perfect way to use up any leftover cranberry sauce from a holiday dinner, and can be made with any meat!
1 Pound boneless, skinless turkey breast, cut in half
1/2 Pound boneless, skinless turkey thighs
1 Small yellow onion, finely diced
4 Cloves of garlic, minced
1/2 Tablespoon ground cumin
1 Teaspoon of dried oregano
1/4 Teaspoon chipotle flakes
3/4 of a Cup Passata or tomato puree
3/4 of a Cup cranberry sauce
1 Tablespoon coconut aminos
1 Teaspoon of apple cider vinegar
Juice of 1 medium navel orange
Juice of 1 small lime
Sliced dill pickles
1. Preheat the oven to 375℉
2. In a dutch oven pot, heat the oil over medium-high heat. Season the turkey breast and thighs generously with salt and pepper on both sides, and place into the pot. Cook for 2 minutes per side, or until golden brown. Remove from the pan and set aside on a plate.
3. Add the onion to the pot and cook, stirring often, until softened and translucent -- about 5 minutes. Add the garlic, cumin oregano, and chipotle flakes. Cook for 30 seconds, just until garlic is fragrant and spices have bloomed. Add the Passata, whole cranberry sauce, coconut aminos, apple cider vinegar, orange juice, and lime juice. Whisk together and bring to a low boil. Once boiling, Add the turkey back into the pot, cover with a lid, and transfer to the oven. Set a timer for 1 hour and 15 minutes.
4. Remove from the oven and transfer the turkey to a plate. Using two forks, shred the turkey. It should be very tender and shred very easily. If the sauce is not thick to your liking, set over medium-low heat and let the sauce reduce for 5-10 minutes before adding the turkey back to the pot. Taste, and season with salt and pepper if necessary.
5. Serve in a toasted gluten-free brioche bun, with butter lettuce, sliced dill pickles, and parsley. Store any leftovers in the refrigerator for up to 3 days.