Today we bring to the table a special dish, boiled shredded turkey! It’s an economical and very tasty leftover dish. A sort of “Pulled turkey” but with a different cooking method.
You should know that the term “pulled” is used to indicate “shredded” meat. One of the most famous American dishes in North Carolina is Pulled Pork, or shredded pork.
However, unlike this traditional American dish, my shredded turkey is made with a different cooking method.
A good broth with vegetables and turkey meat is prepared and cooked for at least two hours. Once the meat is cooked, it is shredded by hand and served as a salad with pickles as desired.
Just like we do in Abruzzo every time we prepare boiled meat. It is served along with the vegetables boiled in the broth. Additionally, mixed pickles and sauces are paired as desired.
Every time we plan to make a meat broth, it can be served shredded as a salad.
Let’s see together how to prepare this wonderful boiled shredded turkey salad with pickles.
Other recipes you might be interested in!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: about 6 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.6 lbs turkey leg (preferably female as the meat is more tender)
- 1 zucchini
- 2 carrots
- 1 fennel (small)
- 2 potatoes
- 1 stalk celery
- 1 onion (small)
- A few leaves lettuce (or iceberg, arugula, or any salad you like)
- to taste mayonnaise (only if you like)
- 1.8 oz cherry tomatoes
- to taste pickled onions (or pickles as desired)
- 1.1 oz Grana Padano cheese shavings
Tools
- Casserole
- Cutting Board
- Sieve
Steps
As I have already clarified in the recipe for preparing the Abruzzese boiled meat, the boiled meat should not be confused with the stew.
Although they may seem like two identical preparations, the substantial difference lies in the cooking method.
For a good stew, the meat is placed in a pot, cold water is poured inside, and brought to a boil.
In the boiled dish, only when the water reaches boiling, the meat and vegetables are added and everything is cooked for about 2/3 hours.
This is the substantial difference between the two types of preparations. Today we will prepare a good boiled turkey.
As for the meat, I bought the female turkey leg. Compared to the male, the hen turkey has more tender and succulent meat.
Regarding the skin, it obviously makes the broth more flavorful and is usually left on.
If you prefer, you can remove it, perhaps only partially 😉 If the leg is too big, cut it into pieces.
Of course, if there are impurities or feathers on the skin, clean it well and if necessary, pass it over the gas.
Peel and rinse all the vegetables and cut them into large pieces. I used what I had available, you can do the same.
Here we go! Take a tall broth pot that can hold at least 3 liters of water.
Pour the water inside and bring to a boil. Then add the meat and vegetables inside.
Add the aromas you like best, such as parsley, bay leaf, cloves, whole pepper, etc.
Cook everything for at least two/three hours. Please, as soon as foam forms on the surface, remove it with a strainer or a spoon.
The foam is nothing but the impurities released by the meat, or better yet, the skin, and it is completely normal; the important thing is to remove it.
Add a teaspoon of salt, turn the flame down to minimum, cover with a lid, and let the broth go.
After the time has passed, check the cooking by poking the prongs of a fork into the meat; if it’s tender, turn off the gas; otherwise, continue.
The cooking time can also vary based on the size of the meat, so it’s important to verify.
Strain the broth and put it in sterilized jars. You can use it for various preparations or freeze it.
Drain the vegetables, which can be served as a side dish to this tasty dish.
Also, drain the turkey, and once slightly cooled, shred the meat by hand or with scissors.
Let the meat cool, which will be served as if it were a salad.
Then compose the dish. Wash the salad and arrange the leaves on a serving plate.
Place the boiled shredded turkey on top. Decorate with washed and halved cherry tomatoes.
Add a few pickled onions, Grana shavings, and some dollops of mayonnaise.
The characteristic of this dish is that it is not dressed but accompanied only by a bit of mayonnaise.
Those who prefer can replace the mayonnaise with raw olive oil or a sauce based on Greek yogurt.
Finally, we can bring this tasty boiled shredded turkey salad with pickles to the table.
An economical and very delicious dish that I’m sure you’ll like! Let me know if you try this recipe!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ
I don’t like turkey meat, can I replace it?
Absolutely! I chose turkey because I like it, but it can be replaced with beef, hen (or at most chicken), etc.
How is boiled meat preserved once cooked?
It can be placed in airtight containers and stored in the fridge for a couple of days.
Why does boiled meat become tough?
This can happen if the broth is boiled on a high flame. This can make the meat tough and stringy, but also the broth a dark color. Therefore, a low flame boiling is preferable.
How to preserve the broth?
The broth can be poured into clean jars and stored in the fridge for about 4 days. Keep in mind that with the cold, a thin layer of fat can form on the surface. It’s normal!
Before heating it, it should be removed with a spoon and then can be used for various preparations, such as various soups or to enjoy our famous and much-loved scrippelle ‘mbusse.Can I freeze the broth?
Sure! Provided that only fresh ingredients have been used and not previously frozen ones, we can store the broth in the freezer for three to six months.
Pour the broth into jars and seal them tightly. For convenience, I recommend using containers that are not too large so that portions can be managed more easily. Additionally, it is preferable not to fill the jars too much to prevent them from breaking during the freezing phase.
