Friday, November 2, 2012

Pulled Turkey Thighs with Maple Ginger Soy Reduction

The combination of hot, salty, sour and sweet is greatly recognized in Asian cooking. Together, these flavors celebrate the palate's often unexercised spectrum. Slow cooked, local turkey thighs, tenderly pulled from the bone, offer the perfect canvas for this sweet and salty sauce, spiked with fresh grated ginger and garlic.

Pulled Turkey Thighs with Maple Ginger Soy Reduction:
*2-4 large pastured turkey thighs
*1 onion, sliced
*sea salt
*black pepper
*1/2 cup high quality tamari
*1/4 cup maple syrup
*1 tablespoon stone ground mustard
*2 garlic cloves, minced
*1 1/2 teaspoons fresh grated ginger

Rinse turkey thighs. Place in a slow cooker or heavy braising dish fitted with a lid. Cover thighs with cool water. Add onion. Season with sea salt and black pepper. Bring to a simmer before reducing heat to low. Slow cook for about 3 hours or until meat is ultra tender.
Meanwhile, prepare the sauce:
In a medium saucepan, bring tamari and maple syrup to a boil. Reduce heat to low. Add mustard, garlic and ginger. Gently simmer until reduced by half, and liquid coats the back of a spoon.
Remove turkey thighs from pot with a large slotted spoon. Discard skin. Pull meat from bones and transfer to a bowl.
Sauce will be rather salty until incorporated into meat. Sprinkle a small amount of reduction over meat, tasting often before adding more. Serve with Asian greens and rice, or on a soft bun with slaw.

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