Recipe for Pulled Ginger Turkey

Preparation: in oven, on grill, or smoker

1. Soak fowl in a cured-salt brine mixture for six to eight hours, or overnight (chilled). This improves the color of the meat and adds flavor.
2. For the brine you’ll need 4 l water plus 60 g curing salt, provided in each Pulled Ginger Turkey package (15 g curing salt per 1 l water).
3. Remove fowl from brine, pat dry with a clean dishtowel or (paper) towels. Discard brine mixture.
4. Salt and pepper fowl to taste. Brown on all sides in an oven-proof roasting pan.
5. Distribute the entire content of the ginger mix package on and around the meat.
6. 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.
7. 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.
8. 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.
9. Remove skin from meat and place aside.
10. Remove meat from bone and separate meat using two forks. Return meat to the sauce.

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