| 2 pkgs | Granny’s Sea Salt & Cracked Black Pepper Turkey Thighs |
| 2 tbsp | 30 ml | olive oil |
| 1 1/2 cup | 375 ml | onion, finely chopped |
| 2 tbsp | 30 ml | garlic, finely chopped |
| 1 tbsp | 15 ml | paprika |
| 1 tbsp | 15 ml | smoked paprika |
| 1/4 tsp | 1.25 ml | cloves, ground |
| 1 | bay leaf |
| 1 tsp | 5 ml | sea salt |
| 1/4 tsp | 1.25 ml | ground pepper |
| 1/4 cup | 65 ml | cider vinegar |
| 1 tbsp | 15 ml | maple syrup |
| 1-540 ml can | whole tomatoes |
From the Chef: “Pulled turkey freezes very well, so making a large batch is recommended. It’s a quick and easy mid-week meal for busy families. It also makes a great potluck party dish: it makes plenty enough for large groups and can be served hot out of the slow cooker.”
Recipe courtesy of Chef Jason Wortzman
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