Pulled Turkey BBQ

Grey Bee

I recently read a recipe that called for cooking a 5 pound boneless turkey breast covered in the oven (with a marinade). I wanted to try on the egg. Marinade includes cider vinegar, apple juice, worcesteshire sauce, brown suagr, and red pepper flakes. I've smoked turkey breats before. Anyone have any suggestions on the benefits of slow cooking the turkey in an aluminum pan with the marinade? The recipe is trying to make a pulled turkey BBQ sandwich. Grey Bee

Zippylip

The benefits of slow cooking the turkey would depend on how slow you are talking about. Through multiple mistakes I have come to the conclusion that poultry is better 'egged' at a regular oven temperature, say 350. When turkey is involved, particularly a turkey breast that tends to be on the dryer side, you may want to brine it overnight. If your ultimately goal is to make a pulled turkey sandwich, I would also suggest forgetting the breast alone, do a whole small turkey, maybe an 10-11 pounder, the skin & bones will help keep the breast as moist as it can be (also brine the whole thing) & the addition of the pulled dark meat will go a long way when mixed in with the white to making a better overall moist consistency