1 kg (2.2 lbs.) whole skinless, bone-in Canadian Turkey Thighs
2 cups (500 mL) favourite Barbeque Sauce
1 cup (250 mL) Poultry Stock
1/2 340 g bag (11 oz. bag) Coleslaw Salad
2 Granny Smith Apples, finely julienned
1 small Red Onion, finely sliced
1/2 cup (125 mL) light Mayonnaise
1 tsp (5 mL) Dijon Mustard
1/2 Lemon, juiced
1 tsp (5 mL) Poppy Seeds
Salt and Pepper
Place barbeque sauce and stock in an oven-proof casserole dish with a tight-fitting lid.
Place turkey thighs on top and cover with mixed sauce.
Place lid on top and braise in a 325º F (162º C) oven for 1 1/2 hours.
Uncover, spoon sauce over meat and continue to cook uncovered for an additional 30 minutes. Remove meat from pot and cool slightly.
Using two forks start to shred the meat into long strands and place the pulled meat back into the pot with the remaining sauce.
Gently mix the meat into the sauce and serve on toasted buns with apple slaw.
Apple Slaw: mix all ingredients together and refrigerate until time to serve.
Suggested Canadian Brewery Pairings
Selected by Thirst for Knowledge Inc.
Bock or Fruit beer
Creemore Springs urBock
Amsterdam Strong Spring Bock
King Brewery Pilsbock
Unibroue Éphémère Apple
Nickel Brook Green Apple Pilsner
The sweet and smoky character to this dish needs a beer to complement the sweetness and a little higher levels of roasted grains. The fruit beers (preferably apple) will act as a complement to the slaw and will cut some of the spice of the barbeque sauce.
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