This how to make "pulled" turkey "barbecue (you can do the same with pork or chicken). In my case, I bought two leg-and-thigh sections of turkey. I seasoned them with spices including salt, pepper, paprika, etc. (to taste). Then I cooked them for about an hour in the air-fryer at medium temperature.
I took the pieces of turkey out of the fryer and let them cool so I wouldn't burn my fingers.The next step is to pull the cooked skin off the turkey meat and then pull the cooked turkey meat off the bones. Discard the bones. Wash your hands. Brown the chunks of turkey meat a little more in the oven or in a frying pan if you like it with more color and texture.
Take the chunks of meat that fell or got pulled off the bones and pull then into smaller pieces. Taste for seasoning and add what you like (BBG sauce, vinegar, spices, wine, a little duck fat (the turkey meat is very lean), and so on. It's is good on a sandwich bun with cole slaw; wrapped up in a burrito, enchilada, or taco; or in a kind of shepherd's pie (un hachis parmentier) made with mashed potatoes. It's all in how you season things.
I'm glad to see that you are getting such good use out of your air fryer. As always, your food looks great... moist and flavorful, and I bet you enjoyed it.
ReplyDeleteI need to use my air fryer for things like this. You are right, "it's all in how you season things." I hope you both are feeling better now.
ReplyDeleteYes, we are feeling better, though the colds are not completely gone. I'm going out for a 25 mile drive to a new supermarket to do some food shopping this morning. The temperature outside this morning is 6.5ºC instead of 0 or 1 degree C. No danger of ice in other words.
DeleteSandwich bun and coleslaw...perfection!
ReplyDeleteTurkey is a favorite - my mouth is watering and I have just finished my grapefruit getting ready to eat the rest of my breakfast but now I am thinking about that turkey sandwich with coleslaw - YUMyum!
ReplyDeleteI make a kind of cole slow using iceberg or Romaine lettuce instead of buying a whole head of cabbage. The dressing is mayo, mustard, vinegar, and if needed a pinch of sugar or a squirt of agave syrup for sweetness and balance. Sometimes I put grated carrot or diced cornichons in the slaw.
DeleteWhat a great meal! When I started reading today’s post I thought, Ken must be feeling better. I hope you both are.
ReplyDeleteBettyAnn
We are both feeling better, but the colds are not completely gone. On another front, I'm happy to report that I'm having almost no pain at all in my knees. Today I'm going out to do some shopping at the Aldi store in Contres, 10 miles north of Saint-Aignan.
DeleteI’m very slow to purchase kitchen gadgetry (I mean that in a nice way) but now I’m falling behind in my wishlist from seeing your delicious recipes. So far, I need to purchase a wok, a raclette machine, and an air fryer. I would include a Moulinex that you purchased ages ago but can’t get them where I live. You have become quite the influencer at my house.
ReplyDeleteI do like the air fryer, because it cooks things quickly and is easy to wash and put a way when the food is cooked. I'm not using my slow cooker much these days.
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