Eastern North Carolina Chopped Turkey Barbecue
Time on High: 4 to 6 hours Time on Low: 8 to 10 hours After our last visit to one of our favorite Eastern North Carolina barbecue joints I decided I was going to try to make barbecue at home, but I wanted to try it with turkey legs. Turkey legs are a great source of cheap protein. I only had to make one batch of this chopped turkey barbecue to declare it a winner.
3 to 5 Pounds of turkey legs
1 Cup white vinegar
1 Cup apple cider vinegar
3 Tablespoons brown sugar
1 Tablespoon cayenne pepper
1 Tablespoon hot pepper sauce
1 Teaspoon salt
1 Teaspoon ground black pepper
1 Tablespoon red pepper flakes
Place turkey legs in the Crock-Pot® slow cooker.
Cook on Low for 8 to 10 hours or on High for 4 to 6 hours, or until meat is falling off the bone tender.
Carefully remove turkey legs from the Crock-Pot® slow cooker and place on a large platter.
Allow meat to cool slightly.
Remove fat surrounding turkey meat.
Remove bones and tendons from the turkey meat (this can be a bit tedious depending on the turkey leg).
Chop meat as fine as you prefer.
Place in a large bowl for storage.
To make the sauce, simply place all sauce ingredients into a large mason jar.
Place the lid on the jar and shake vigorously to combine.
Pour desired amount of sauce over the prepared turkey barbecue and stir to combine.
Use as little or as much as you desire.
Store any remaining sauce in an airtight jar or container in the refrigerator for up to two weeks.
Serve the barbecue with homemade coleslaw and cornbread or use as a sandwich filling!