Cooking Sesame Shredded Turkey
- Season turkey legs with salt and pepper and garlic powder. Let marinate for 20 mins or overnight in the refrigerator.
- Option 1: Roast turkey at 350F for 1.5 hours for approximately 1.5 lbs ( 680 g). Cook bone-in breasts, thighs, drumsticks and wings until a digital meat thermometer inserted into the meat, away from the bone, registers 165°F (74°C).
- Option 2: To pressure cook turkey in your Instant Pot add 1 cup of your preferred stock broth – we suggest poultry stock or vegetable stock Set timer for 30 mins under high pressure. Then 10 minutes Natural Release. Remove turkey and check for an internal temperature at 165°F (74°C).
- Once the turkey has finished cooking. Remove from pan and let rest for 5 to 10 mins until it is cool to touch with your hands. Hand-pull or use two forms to pull apart turkey meat from bones.
- Sliced baby red radish with a mandoline and then julienned them into tiny strips
- Slice Thai red chilis, deseed and dice.
- Peel cucumber skin. Cut in half lengthwise using a chef’s knife.
- Scoop out the seeds using the tip of a spoon. Julienne the cucumber
- Julienne the green onions, nori seaweed, smash a couple of garlic cloves and chop up some cilantro.
Sesame Sauce Mixture
- In a small mixing bowl, mix together your Sesame Sauce Mixture. Set aside or refrigerate.
- Extra sauce mixture can be stored in the refrigerator for later use (up to two weeks.)
Preparing Sesame Shredded Turkey
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- In a large mixing bowl toss together hand shredded turkey, 2 tbsp of the Sesame Sauce Mixture, julienne sweet pickles, Thai red chilis, cucumbers, baby red radishes, green onions, minced garlic and cilantro. Mix well.
- Divide and serve. Garnish with remaining cilantro, green onions.
