| Level: | Easy |
| Total: | 8 hr |
| Active: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 4 bone-in turkey thighs, skin removed (about 4 pounds)
- Kosher salt and freshly ground pepper
- 3 tablespoons vegetable oil
- 1 cup ketchup
- 1/2 cup cherry jam
- 1/3 cup plus 1 tablespoon apple cider vinegar
- 2 tablespoons packed light brown sugar
- 2 tablespoons yellow mustard
- 2 tablespoons molasses
- 2 canned chipotle chile peppers in adobo, minced, plus 1 tablespoon sauce 2 teaspoons low-sodium soy sauce
- 1 small onion, finely chopped
- 3 cloves garlic, minced
Instructions
- Whisk the paprika, chili powder and cumin in a bowl. Season the turkey with 1 teaspoon salt, 1/2 teaspoon pepper and all but 1 teaspoon of the spice mixture. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the turkey thighs, two at a time, and cook until browned, about 3 minutes per side (reduce the heat if the meat is getting too dark). Transfer to a 6- to 8-quart slow cooker. Reserve the skillet.
- Whisk the ketchup, cherry jam, 1/3 cup vinegar, brown sugar, mustard, molasses, chipotles and sauce, and soy sauce in a medium bowl. Pour 3/4 cup of the mixture over the turkey; set aside the rest for the barbecue sauce. Cover and cook until the turkey is tender and easy to shred, 7 hours on low or 4 to 5 hours on high.
- Meanwhile, make the barbecue sauce: Add the onion, garlic and remaining 1 tablespoon vegetable oil to the reserved skillet and cook over medium heat, scraping up any browned bits, until softened, about 5 minutes. Add the reserved 1 teaspoon spice mixture and toast, stirring, 30 seconds. Add the remaining ketchup mixture and 1/2 cup water and simmer gently until the sauce is thickened but still pourable, about 10 minutes. Stir in the remaining 1 tablespoon vinegar. Strain the sauce through a fine-mesh sieve, pressing on the solids with a rubber spatula. Set aside until ready to serve.
- Remove the turkey from the slow cooker, leaving the juices behind. Shred the meat, discarding the bones. Return the meat to the slow cooker and toss with the juices; season with salt and pepper. Keep on warm.
- Serve the reserved cherry-chipotle barbecue sauce on the side.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 455 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 25 g |
| Protein | 38 g |
| Cholesterol | 134 mg |
| Sodium | 786 mg |