Pulling your leg

Unless I'm talking to a turkey, my title is pretty lame. I'm talking about a turkey leg (une cuisse de dinde) that I'm cooking this morning to make "pulled turkey". Pulled meat is a North Carolina specialty which is usually made with pork. Recently I've seen more and more N.C. BBQ joints making turkey barbecue, as it's called. Here in Saint-Aignan, I bought two turkey legs for about 12 euros. Pulled meat barbecue freezes really well, so we will enjoy it for a while, in sandwiches, tortilas or just plain with a knife and fork. Turkeys parts (legs, breasts, wings.) are nearly always available, year-round, in French supermarkets. That's not the case in the U.S.

Pulled meat BBQ is by definition spicy. You can see that in the photos just above. Paprika, hot red chili flakes, powdered cumin, fenugreek, cloves, black pepper, etc. — at your discretion. As I was browning the legs, I gradually added the spices I like. Then I turned the legs over, and poured in a little bit of vinegar. You can add some ketchup or tomato paste if you like. I turned the heat down at that point and started the slow cooking, which will take several hours over low heat. More tomorrow about the pulling part...