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.