How to Make Pulled Turkey from a Whole Turkey

There's nothing quite like the tender, crispy, and undeniably flavorful pull-apart turkey you get from cooking a whole bird in the slow cooker. This method ensures the turkey stays juicy and tender, and allows you to make it a day ahead, freeing up your oven for side dishes come dinnertime. Here's a tried and tested recipe for creating the most delicious pulled turkey from a whole turkey.

This recipe uses a slow cooker, but if you prefer, you can also use a Dutch oven for similar results. We'll be using a 6-pound free-range turkey, but you can adjust the ingredients for larger or smaller birds. Before we get started, make sure your slow cooker or Dutch oven is large enough to accommodate your turkey and has a lid that fits well.

Preparing the Turkey

Preparing the turkey begins with a simple spice rub that will infuse the bird with flavor. This rub complements the natural taste of the turkey and adds a touch of sweetness. The key ingredients are paprika, garlic powder, onion powder, brown sugar, salt, and pepper.

In a small bowl, mix together all the rub ingredients. Pat the turkey dry with paper towels, then sprinkle the rub evenly over the turkey, including under the skin and inside the cavity. If you're not planning to cook the turkey immediately, wrap it in plastic wrap and refrigerate for up to 24 hours to marinate.

Seasoning Under the Skin

For added flavor, we'll season the turkey by slipping some of the rub mixture under the skin. To do this, gently lift the skin from the breast meat and sprinkle the rub directly onto the meat. Then, carefully smooth the skin back over the breast, making sure the seasoning is evenly distributed.

This step is optional but adds an extra layer of flavor. It also helps keep the breast meat moist and tender by allowing the rub to simmer in the drippings that accumulate under the skin as the turkey cooks.

Trussing the Turkey

Trussing the turkey helps it cook more evenly and ensures the breast meat stays moist. It also gives the turkey a more presentation-ready appearance. To truss, tuck the wing tips under the back of the turkey and tie the legs together. For the step-by-step, see our guide on how to truss a turkey.

Once you've finished trussing, place the turkey in your slow cooker or Dutch oven, breast side up. It should fit comfortably with the lid closed, but if your turkey is too large, you may need to cut it in half or remove the backbone and ribcage to fit it in the pot.

Cooking the Turkey

Cooking the turkey low and slow is the key to tender, pull-apart meat. Place the turkey in the slow cooker or Dutch oven, then surround it with onions, garlic, and herbs, which adds extra flavor to the turkey and the cooking liquid. We use fresh thyme and rosemary for this, but you can substitute with dried herbs if needed.

Cook the turkey on low for 6-8 hours, or until the juices run clear when you cut between the leg and the thigh. This may vary depending on the size of your turkey and your cookware, so keep an eye on it to prevent overcooking.

Resting the Turkey

Once the turkey is cooked, carefully remove it from the slow cooker or Dutch oven and transfer it to a large platter. Tent it loosely with aluminum foil and let it rest for at least 20 minutes. This allows the juices to redistribute throughout the meat, ensuring it stays moist and tender.

While the turkey is resting, you can prepare your side dishes and set the table. After the turkey has rested, it's time to pull the meat and get ready to serve.

Pulling the Turkey

To pull the turkey, start by removing the legs and thighs, as these are the most tender parts. Using your hands, pull the meat away from the bone, shredding it into bite-sized pieces. Discard the bones and any large pieces of fat or skin.

Next, remove the wings and the breast meat. Shred the breast meat into strands, being careful not to overwork it, as it can become dry if handled too much. Once you've pulled all the meat, it's ready to serve.

Serving and Storing Pulled Turkey

Pulled turkey is versatile and can be used in a variety of dishes, from tacos to soups to salads. Serve it on buns as a delicious twist on pulled pork sandwiches, or use it to top a bed of mashed potatoes for a comforting weeknight dinner.

If you're not serving the pulled turkey immediately, store it in an airtight container in the refrigerator for up to 5 days. You can also freeze the turkey, but it's best to do so before pulling the meat, as the pulling process can release moisture that can make the turkey soggy when thawed and reheated.

Give this recipe a try, and you'll have a mouthwatering, tender, and flavorful pulled turkey that's sure to be a hit at your next gathering. Happy cooking!