Pour 2 l liquid over the meat. Either just water or a 50/50 mix of water with Moore than Spice Bouillon, orange juice, OR wine.
Cover with lid and roast at 165 to 170° C in the oven. Remove cover after about 1.5 hours and continue to roast an additional hour in the oven (or until a core temperature of 85 to 90° C is reached) to allow for browning or crispy crust.
Remove meat from the roasting pan, place aside. Using a strainer, separate ginger mix from the sauce into a bowl. DO NOT DISCARD SAUCE, but return it to the roasting pan.
Remove skin from meat and place aside.
Remove meat from bone and separate meat using two forks. Return meat to the sauce.
The same principles apply when closed-top grilling.
For all you “smokers” out there simply add the drained Pulled Ginger Turkey mix to smoking tray with or without wood chips.
„Pulling“ the turkey or fowl is optional, you can serve sliced or in pieces, too.
Your finished product is not limited to just filling for burgers, but it’s fantastic as taco and gyros filling. It’s also complementary to rice, potatoes, vegetables, or as salad topping.
Fowl skin: I fry or bake the turkey skin until crisp and serve it as a crumble or chip.