RMJcar's eatings: Beer-and-Mustard Pulled Turkey

Beer-and-Mustard Pulled Turkey

I don't know about you, but I don't think turkey should only be relegated to just Thanksgiving. It is delicious and healthy. I felt like busting out my pressure cooker and found this recipe:

http://www.thedailymeal.com/recipes/beer-and-mustard-pulled-turkey-recipe

It is like BBQ turkey, but less heavy.

1. Start by creating a dry brine by combining the following into a bowl:

2 teaspoons of ground coriander (if you didn't know, coriander comes from the same plant as cilantro. British call cilantro coriander. Mind blown.
1 teaspoon of dry mustard
1 teaspoon of salt
1 teaspoon of ground black pepper
0.5 teaspoons of garlic powder
0.5 teaspoons cayenne pepper

2. Rub the dry brine all over two skinless bone-in turkey thighs that each weigh between 1.25 and 1.5 pounds. I bought them skin on and removed the skin myself. Let the turkey brine in the fridge for up to 8 hours. Make sure to cover with plastic wrap.

3. Pour 12 ounces of beer (the recipe recommended a dark porter, I used Guinness) in a pressure cooker. Place the thighs in the beer. Seal the pressure cooker and set the heat on high. Once high pressure has been achieved, reduce heat as low as possible, but maintain high pressure for 30 minutes.

4. Use the quick-release mechanism to open the pressure cooker.

5. Take the thighs out and shred. The turkey will be very delicate, so you may want to use a stiff spatula or a bunch of large wooden spoons to get them out. Let the turkey cool a little bit, then shred the turkey off the bones with forks or a knife.

6. While the turkey is cooling, scrape the brown bits from the side into the liquid and reduce the remaining beer liquid to half its volume (the volume after you took out the turkey) on medium heat.