Pulled Turkey

Talk turkey to me, baby! Today, we’re taking that Thanksgiving bird and turning it into smoked pulled turkey on the Blackstone Pellet Grill. We’ll be using a Cheerwine Lexington-style BBQ sauce that screams North Cacolat.

Smoked Pulled Turkey Recipe

We start with an 18 lb pre-brined turkey. First, we spatchcock it. This means we cut out the backbone and then slice it in half. This method helps the turkey cook faster and more evenly. We let it ride at around 300°F in pans to catch all those juices for pulling later.

I hit it hard with my Chicken Dust and Butt Dust (don’t let the name fool you – it’s good on way more than just butts). I also add some butter for extra moisture. We smoke it until it’s tender and juicy.

Cheerwine BBQ Sauce

While the turkey’s doing its thing, we whip up a thin, tangy Lexington, NC–style dip turned Cheerwine BBQ sauce. This sauce is a delightful mix of ketchup, apple cider vinegar, brown sugar, Texas Pete, Worcestershire sauce, a little of my dusts, and a good splash (or two) of Cheerwine.

Then, we build pulled turkey sandwiches on soft potato rolls with a quick, sweet-tangy slaw. You can do this the same way in your oven if you don’t have a pellet grill – you’ll just miss the smoke. Either way, it’s some good groceries, y’all.

Ingredients

• 18 lbs. pre-brined turkey

• Hussey's Chicken Dust

• Hussey's Butt Dust

• 1 stick butter

• Martin potato buns

  
  

Cheerwine BBQ Sauce

• 10 oz ketchup

• 10 oz apple cider vinegar

• 1/4 cup water

• 5 tbsp brown sugar

• 1 tbsp Worcestershire sauce

• 1 tbsp Texas Pete hot sauce

• 1 tbsp Chicken Dust

• 1 tbsp Butt Dust

• 12 oz Cheerwine

• 1/2 stick butter

  
  

Slaw Recipe

• 1/2 head cabbage, sliced thin

• 1 tbsp sugar

• 1 pinch salt

• 2 tbsp mayonnaise

• 2 tbsp white vinegar

• Cracked pepper to taste

  
  

Hussey's Chicken Dust

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Hussey's Butt Dust

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Directions

1. First, take the turkey and spatchcock it. Remove the backbone and then cut it in half so you have two pieces of turkey.

2. Place the turkey halves in two aluminum pans. Season liberally with Chicken Dust first, then Butt Dust, concentrating on the carcass side. Put in the pan skin side up. Add 1/2 stick of butter in the bottom of each pan under the turkey.

   
   

3. Put the turkeys on your smoker at 300 degrees and let them smoke for around an hour.

   
   

4. While the turkey is cooking, make the sauce. Mix the sauce ingredients in a pan and heat them on the griddle until everything is well incorporated and hot.

   
   

5. After an hour, check the turkey. Flip the turkeys over with the breast side down and cook until the internal temperature reaches 165 degrees. This should take around 3 1/2 hours total.

   
   

6. Once the turkey is cooked, remove it and cover with foil. Let it rest for at least 30 minutes.

   
   

7. While the turkey is resting, mix the slaw ingredients in a bowl. Mix well and set aside.

   
   

8. Shred the turkey and leave it in the pan with the juice. When shredded, add about a cup of the Cheerwine BBQ sauce to the meat and mix together.

   
   

9. Put a pile of turkey on a roll, add some Cheerwine BBQ sauce, followed by some slaw. Put the top on the bun and enjoy!

   
   

Conclusion

This smoked pulled turkey recipe is perfect for any gathering. It brings together the flavors of North Carolina and creates a dish that everyone will love. Don’t forget to check out my YouTube channel, The Hungry Hussey for more delicious recipes and tips.