Pulled Turkey with Spiced Yoghurt & Flatbread

• 900 gbone-in turkey thighs, skin removed
• 300 mlchicken stock
• Fine salt, to taste
• 2 tspground cumin, for the turkey
• 2 tspsmoked paprika
• 1 tspgarlic powder
• ½ tspcinnamon
• 1onion, roughly chopped
• 1 tbspolive oil
• 1 tspground coriander
• 1 tspground cumin, for the yoghurt
• 1garlic clove, crushed
• 250 gplain yoghurt
• 30 mllemon juice
• 4flatbreads, about 60 g each
• 285 gred cabbage, finely shredded, optional (optional)
• 80 gtomato, chopped, for optional salad (optional)
• 15 gcoriander leaves, torn, optional (optional)
• 80 gcucumber, chopped, for optional salad (optional)
• 40 glettuce, shredded, for optional salad (optional)
• 1 tbspolive oil, for optional salad (optional)
• 15 mllemon juice, for optional salad (optional)
• Black pepper, to taste

Method

1. 1Heat the oven to 170°C fan. Mix the 2 tsp turkey cumin, smoked paprika, ground coriander, garlic powder and cinnamon in a small bowl. Pat the turkey dry, season generously with salt and pepper and rub the spice mix all over every surface.
2. 2Heat the olive oil in a large casserole over medium-high heat until it shimmers. Use half the oil for each batch. Brown the turkey in two batches, 3–4 minutes per side, until deeply burnished and the spices smell toasted rather than raw. Don't crowd the pan; all at once and the meat steams in its own juices instead of building that dark fond on the base.
3. 3Lift the turkey out. Drop the onion into the pan and let it soften for 3–4 minutes, scraping up the spiced stuck bits. Pour in the chicken stock to deglaze, sliding a wooden spoon across the base so every bit of fond lifts into the liquid. Settle the turkey back in.
4. 4Cover tightly and braise in the oven for 80–90 minutes, until the centre reaches 75°C for 30 seconds and the meat is collapsing off the bone and the juices are dark and glossy. You're looking for a fork to slide in with no resistance.
5. 5Lift out the turkey, discard the bones and shred the meat finely with two forks. Return it to the braising juices and toss until every strand is slick and coated. The juices should hum with salt and warm spice.
6. 6While the turkey rests, stir the yoghurt with the 1 tsp yoghurt cumin, crushed garlic and measured 30 ml lemon juice. Season with salt and pepper and taste; it should be tangy, garlicky, and just sharp enough to cut the rich meat. Go easy on the raw garlic; it bites harder than cooked.
7. 7Warm the flatbreads in a dry pan or low oven until pliable and just starting to blister.
8. 8Spread each warm flatbread with the spiced yoghurt and pile the shredded turkey on top. Add the optional shredded cabbage and torn coriander if using. For the optional salad, combine its tomato, cucumber and lettuce with its separate tablespoon of oil and 15 ml lemon juice and serve alongside.

Per serving

kcal

539

protein

56.1g

fibre

3.5g

carbs

41.9g

fat

16.7g