Monday, April 19, 2010

Gobble Q

At Thanksgiving I bought two turkeys because they were .39 a pound, limit two. I put one in the freezer. Maybe turkey for Easter....well it was down there in that bottom basket and forgotten and Easter has come and gone. So then I discovered it and I was thinking about smoking it but Bill said it would take too long. What if I cut it up? So we cut it up like it was just a big chicken...
two thighs, two legs, two wings and the part of the back that wasn't connected to the breast and then left the breast whole.

So, here comes the recipe...

Slice up an onion and mash 3 cloves of garlic.
Put in the bottom of your crock pot.
Layer turkey pieces.
Cover with 1 bottle bbq sauce (I used Sweet Baby Ray's Raspberry Chipotle)
Cook on low for 6-8 hours.
Shred turkey with two forks just like pulled pork.
Strain juices, cool, skim off any fat.
Mix sauce with turkey and add more bbq sauce if needed and some hot sauce .
Serve on buns with cole slaw.
Package leftovers of 4 oz. to a sandwich in sandwich bags and put them in a large freezer bag.

You can cook the turkey breast in the oven at 325 for 25 min. a pound.
Put a carrot (quartered), an onion (quartered) and some celery tops inside breast.
Shake garlic powder, onion powder, sage and paprika on turkey breast and spray with Pam.
Roast till temp reads 185. My 12 lb. turkey then became just 2 hours in the oven for the turkey breast.