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Eastern NC BBQ Pulled Turkey

Eastern NC BBQ Pulled Turkey

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  • Total Time: 6 hours
  • Yield: 8 1x


If you don’t like vinegar, this ain’t for you.


Units Scale
  • 34 pounds turkey parts ((I use wings and legs))
  • 2 tablespoons poultry seasoning
  • 1/4 cup dark brown sugar
  • 2 tablespoons salted butter
  • 1/3 cup Texas Pete
  • 1 teaspoon liquid smoke
  • 4 cups Eastern North Carolina BBQ Sauce (Scott’s & Smithfield’s are two popular options)


  1. Use a knife to pierce the turkey pieces all over. Season with poultry seasoning, adding more if needed.
  2. Place turkey in the slow cooker and turn on. Pour in BBQ sauce, then add butter and brown sugar. Cover and cook for 2 hours on high or 4 hours on low, turning halfway through cooking time.
  3. When the meat is pulling away from the bone, remove the turkey to a cutting board. Let it cool, then remove fat, bones and gristle and discard. You’ll want to use your hands to make sure there are no hard bits in the meat.
  4. Shred or chop up the meat and set it aside while you pour the liquid from the slow cooker into a bowl. I like to pour it through a strainer to remove any bits of skin or gristle that separated from the turkey while it cooked, but this is optional.
  5. Add the turkey back to the slow cooker, then pour in Texas Pete and 2 cups of the cooking liquid. Taste and adjust seasonings as needed.
  6. Cook for an additional 1-2 hours. Most of the liquid will be absorbed or evaporate but the turkey shouldn’t be dry. Add more of the cooking liquid as you go, if needed.
  7. Eat it!
  • Cook Time: 360 minutes
  • Category: Main Course
  • Cuisine: American
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