A simple way to use more difficult turkey pieces like wings, neck, or back. While this recipe is originally intended for raw turkey, it is easily adapted to cooked leftovers.
*For cooked turkey leftovers, simply add 1 cup of water to the roasting dish and halve the cooking time.
- 1 lb turkey pieces
- 2 Tbsp Chili spices, ground
- 1 Tbsp salt
- 2 onions, chopped
- 2 tomatoes, chopped
- 4 cloves garlic, chopped
- 1 Tbsp vinegar of your choice
- Heat oven to 350° F.
- Coat the turkey pieces in the ground spices and salt, then place in a deep braising dish or roasting pan covered with aluminum foil. Toss with the chopped vegetables and vinegar (if you are using cooked turkey, add the water at this point).
- Cover the dish tightly, and place in the oven.
- Braise the turkey until it begins to fall apart, anywhere between 2-3 hours depending on the size of the pieces. Check occasionally to ensure it isn’t sticking to the roasting dish. Add water if necessary.
- Remove the turkey pieces from the braising dish and shred with two forks. Discard the bones.
- Return the shredded turkey to the roasting pan and gently incorporate the meat and vegetables into the remaining liquid*.
*If you find the juices too watery when you take the braise out of the oven, boil it down a bit before putting the turkey back.