Thanksgiving-Inspired Pulled Turkey

By: Bruce Weinstein and Mark Scarbrough

Thanksgiving-Inspired Pulled Turkey
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook
cuisine icon 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."]
cuisine icon Keywords
15-30 min, 8 servings, boneless skinless turkey tenderloins, Bruce Weinstein and Mark Scarbrough, 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 icon Prep Time
10 min
cook icon Cook Time
25 min

serving icon Servings
8 servings
Ingredients
  • 3/4 cup chicken broth
  • 1/2 cup whole berry cranberry sauce
  • 2 tbsp packed fresh sage leaves
  • 2 tsp fresh thyme leaves
  • 1 tsp table salt
  • 1 small sweet potato
  • 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
    Press Pressure cook on Max pressure for 18 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure 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.
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