Pulled Turkey With Pomegranate Molasses

Amarante

Tue, Jan 31 2023, 2:23 pm

This smelled so good while it was cooking. Per the notes, it can be made ahead of time and any leftovers are delicious as a filling for tacos or wraps.

PULLED TURKEY WITH POMEGRANATE MOLASSES

Excerpt From: Faith Kramer - 52 Shabbats

Serves 4 to 6

Think of this recipe as a Middle-Eastern sweet-and-sour turkey pot roast. The turkey is shredded and served in its cooking sauce. The tangy sauce pairs wonderfully with a side of crispy fried latkes, mashed potatoes, or pasta. This recipe can be served as multicultural street tacos in corn tortillas with Pickled Red Onions (page 165), chopped tomatoes, and chopped fresh cilantro. It makes a good alternative filling for Friday Night Tamales (page 71), too.

1¼ teaspoons salt, divided
¾ teaspoon ground black pepper, divided
¼ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon ground cinnamon
⅛ teaspoon ground allspice
3 pounds bone-in turkey thighs
2 tablespoons vegetable oil, plus more if needed
2 cups chopped onions
1 tablespoon minced garlic
1 (15-ounce) can crushed tomatoes
4 tablespoons Pomegranate Molasses (page 212) or purchased, divided
3 tablespoons brown sugar, divided, plus more if needed
¾ cup Chicken Broth (page 194) or purchased, or water
1 tablespoon tomato paste
Fresh lemon juice, optional

In a small bowl, mix together 1 teaspoon of salt, ½ teaspoon of pepper, cayenne, cumin, cinnamon, and allspice. Remove and discard the skin from the turkey thighs. Rub the spice mixture on all sides of the thighs, place them on a rimmed platter, and let sit for 20 minutes at room temperature.

In a Dutch oven or large, heavy pot with a lid, heat the 2 tablespoons of oil over medium-high heat. Working in batches, brown the turkey thighs on all sides, about 7 minutes per side. Place the browned thighs on the platter and set aside.

Add more vegetable oil to the Dutch oven, if needed, add the onions and sauté until soft, scraping up any browned-on bits from the bottom of pan, 5 to 7 minutes. Add the garlic and sauté until golden, 1 to 2 minutes. Stir in the remaining ¼ teaspoon of salt, and remaining ¼ teaspoon of black pepper. Lower the heat to medium, add the crushed tomatoes, 3 tablespoons of pomegranate molasses, 1 tablespoon of brown sugar, and chicken broth, and bring to a simmer, stirring well. Add the browned turkey, meaty side up, plus any accumulated juices. Try to fit the turkey thighs side by side, but stack them slightly to fit if necessary.

Spoon the sauce over the thighs and bring it to a simmer. Cover and simmer over medium-low heat for 30 minutes.

Turn over the turkey thighs (and rotate the position if stacked), spooning the sauce over the tops. Cover and simmer until cooked through, 20 to 25 minutes more. An instant-read thermometer should read 165°F after multiple checks in the meaty part of the thickest thigh over 3 minutes. Transfer the thighs to a platter and let rest for 20 minutes.

Add the tomato paste, the remaining 2 tablespoons of brown sugar, and remaining 1 tablespoon of pomegranate molasses to the sauce in the Dutch oven and bring to a simmer. Cook, stirring often, until the sauce is a little thicker than spaghetti sauce, 10 to 15 minutes. Taste and add salt, if needed. If the sauce is too sour, add brown sugar by the teaspoon as needed. If it is too sweet, add lemon juice by the teaspoon as needed. Keep the sauce warm or reheat when ready to use.

Use two forks or your hands to shred the turkey and discard the bones. Add the turkey to the sauce and stir occasionally, until the meat is reheated. If the sauce gets too thick, add 1 or 2 tablespoons of water. Serve immediately.

MAKE IT IN ADVANCE: This can be made up to 3 days in advance and stored in an airtight container in the refrigerator