"The belly rules the mind."--Spanish Proverb

Shredded Turkey Recipe

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This recipe for Shredded Turkey, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Martinson Brandt
Added: Tuesday, February 8, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (14 1/2 ounce each) chicken broth
10 pounds turkey breast
2 sticks butter
Lawry's Seasoned Salt

Directions:
Directions:
Preheat oven to 350. Shake some Lawry's salt on the turkey breast. You can debone the turkey or remove bones when it is finished cooking. Add butter and broth. Cook for approximately 4 hours. Stir and shred turkey meat with two forks raking over the meat. Meat should easily shred. The mixture should not be soupy but should be moist. Serve on buns.

Number Of Servings:
Number Of Servings:
10-20
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
The first time I made this I used too much Lawry's. Now, I wait until it is done cooking and add the seasoning. When you reheat, you may want to add more broth or a little water to keep it moist. I usually buy turkey breasts on sale and remove the bones at the end. You can ask the butcher to debone the turkey which makes this really easy. If you use a smaller turkey breast just modify the broth accordingly.

 

 

 

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