Thanksgiving-Inspired Pulled Turkey

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.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Max Pressure Cook, Pressure Cook

Keywords

15-30 min, 8 servings, boneless skinless turkey tenderloins, chicken broth, contributed, cook 25 min, easy, fresh thyme leaves, main course, max pressure cook, modern, packed fresh sage leaves, prep 10 min, pressure cook, sweet potato, table salt, whole berry cranberry sauce

Prep Time

10 min

Cook Time

25 min

Servings

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

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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