15-30 min8 servingsAmerican

Thanksgiving-Inspired Pulled Turkey

By Bruce Weinstein and Mark Scarbrough

8 servings

15-30 min

Easy

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 10 min

Cook Time: 25 min

Total Time: 15-30 min

Cooking Technique: Max Pressure Cook, Pressure Cook

Cuisine: American

Yield: 8 servings

Ingredients

3/4 cup chicken broth
1/2 cup whole berry cranberry sauce
2 tbsp. packed fresh sage leaves, finely chopped
2 tsp. fresh thyme leaves
1 tsp. table salt
1 small sweet potato, peeled and coarsely grated
2 1/2 lbs boneless skinless turkey tenderloins

The sun doesn’t rise and set on pork, beef, and chicken when it comes to pulled dishes. You can even cook turkey tenderloins until they can be pulled into what can only be described as a one-pot version of a Thanksgiving meal, made with cranberry sauce, sage, and thyme. The shredded sweet potato adds lots of sweetness and thickens the sauce as the pieces melt into it.
Although turkey tenderloins work best because they shred into a “pulled” consistency, a chunk of boneless skinless turkey breast will do fine even if it’s not so easy to shred. Cut it into three even pieces to match the approximate size and shape of turkey tenderloins.

INSTRUCTIONS

Mix the broth, cranberry sauce, sage, thyme, and salt in the cooker. Stir in the shredded sweet potato, then set the turkey into this sauce, turning it to coat. Lock the lid onto the pot.
Optional 1 Max Pressure Cooker
Pressure Cook on Max for 18 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers
Press Meat/Stew or Pressure Cook (Manual) on High for 25 minutes with the Keep Warm setting off.
When the machine has finished cooking, turning it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the pot. Shred the meat with two forks in the pot, then stir well until coated with sauce. Set the led askew over the pot for 5 to 10 minutes to blend the flavors and allow the turkey to continue to absorb the sauce.

Notes

Beyond
• For a 3-quart cooker, you must use 1/2 cup broth and halve the remaining ingredients.
• For an 8-quart cooker, you must increase all the ingredients by 50 percent.
• Unfortunately, this recipe doesn’t work well on the slow cooker setting. The turkey dries out too quickly.
• For the full Thanksgiving treatment, buy corn muffins, split them in half, then toast them cut side down on a baking sheet in a 400°F oven until crisp at the edges. Serve the pulled turkey over them in bowls.

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About the chef

Bruce Weinstein and Mark Scarbrough

In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.

View All Bruce's Recipes