MINNEAPOLIS (FOX 9) - Patrice Johnson, who authored the "Land of 10,000 Plates" cookbook, joined FOX 9 Good Day to share how to make the famous Turkey to Go sandwich from the Minnesota State Fair in your slow cooker at home.
Here's the recipe:
Slow Cooker Pulled Turkey
- 2–3 pounds turkey breast
- 1⁄2 cup dry white wine (substitute apple cider for a sweeter no-alcohol sauce)
- 1 tablespoon Dijon-style mustard
- 1 teaspoon onion salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 teaspoons dried tarragon
- 1 bay leaf
- soft buns
- fennel apple slaw (recipe follows)
- Place turkey in a slow cooker. Add wine, mustard, onion salt, paprika, garlic powder, and tarragon and cook on high for 4 hours.
- Remove turkey from the slow cooker and set aside. Pour liquid into a small saucepan and bring to a simmer. Continue simmering to reduce by half, about 10 to 15 minutes.
- While sauce reduces, remove skin and bones from turkey and discard. Use a fork to shred meat and return meat to the slow cooker set to warm. Pour reduced liquid over meat and keep warm until serving.
- Serve meat on soft buns and top with slaw. (Tip: if you want to save your buns from getting soggy, slather a good amount of butter on them before adding turkey.)
Fennel Apple Slaw
- 2 cups red cabbage, sliced very thin
- 1 large fennel bulb, sliced very thin (reserve a tablespoon or two of frond)
- 1 large sweet-tart apple, finely chopped
- 1⁄4 cup red onion, finely chopped
For the dressing:
- 1⁄4 cup mayonnaise
- 2 tablespoons cider vinegar
- 2 tablespoons pure maple syrup, or substitute 1 tablespoon sugar or honey
- 2 teaspoons Dijon-style mustard
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- In a medium mixing bowl, whisk together dressing ingredients. Add cabbage, fennel, apple, and onion, tossing to coat. Garnish with frond.