2 turkey thighs, bone-in (approximately 2 lbs/ 1 kg)
½ cup (125 mL) red wine vinegar
¼ cup (60 mL) plain vinegar
3 bay leaves
3 cloves garlic, crushed
½ tsp (2.5 mL) coarsely ground black pepper
1 cup (250 mL) water or poultry stock
¼ cup (60 mL) light soy sauce
¼ cup (60 mL) dark soy sauce
1 tsp (5 mL) or to taste, brown sugar
4 burger buns or large rolls, buttered
1 cup (250 mL) baby arugula
1 large tomato, sliced
Place the turkey thighs, the vinegars, bay leaves, crushed garlic, black pepper and the water or stock in a heavy duty Dutch oven. Bring to a gentle boil, then turn down the heat to very low and simmer gently, covered, for half an hour.
Uncover, and add the soy sauces. Cover again, and continue to simmer on a very low heat for about an hour. Check the turkey, turning it over, if necessary, and add a splash of extra water, if the sauce is reducing too quickly.
Continue to simmer for an additional 30 minutes to an hour, until the meat is just falling off the bones.
Using a pair of tongs, remove the turkey from the braising sauce. Take the skin off, and shred the meat off the bones.
Skim the fat off the sauce and strain it into a clean saucepan. Reduce on a medium-low heat, until it is thick and glossy. Taste and season with the sugar, adding a little at a time, until the sauce is tangy, with a hint of sweetness.
To serve, toss the shredded turkey in the sauce. Place the arugula leaves and tomato slices on the bottom half of the buns. Top with the shredded turkey, cover with the top of the bun, and serve.
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