Created by one of the cooks at the Market, Laura Cyr, this dish is an easy variation on classic southern pulled pork barbecue. Like traditional pork barbecue, this lighter version also cooks slow and long, until it is fork-tender. However, unlike pork barbecue, you don’t need a smoker or a barbecue pit-a standard oven is fine.
Serves 8 to 10 for sandwiches or a main course
One 5-pound boneless turkey breast
2 cups cider vinegar
1 cup apple juice
1/2 cup Worcestershire sauce
1/2 cup firmly packed light brown sugar
1 tablespoon red pepper flakes
1 tablespoon freshly ground black pepper
2 cups Foster’s Sweet and Tangy Barbecue Sauce (recipe follows)
1. Preheat the oven to 300 degrees.
2. Place the turkey breast in a large, deep roasting pan.
3. Mix the vinegar, apple juice, Worcestershire sauce, brown sugar, red pepper flakes, and black pepper in a bowl or large measuring cup. Stir to mix, and pour over the turkey.
4. Cover the turkey and roast 3 to 3 1/2 hours, basting and turning frequently until the meat comes apart easily when pulled with a fork.
5. Remove the turkey from the oven and cool slightly. Pull the breast meat apart in large chunks with a fork and place on a serving platter; keep warm. Heat the barbecue sauce in a small saucepan if necessary, pour half the sauce on top of the turkey and serve the remaining sauce on the side.
Related recipe(s):
Foster’s Sweet and Tangy Barbecue Sauce
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