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Pressure-Cooker Beer-and-Mustard Pulled Turkey

By Bruce Weinstein and Mark Scarbrough

4.3

(10)

Image may contain Food Plant and Bread
Photo by Tina Rupp

Cooking spice-rubbed turkey in beer, then mixing it into a simple barbecue sauce—what could be better? Turkey thighs make the best pulled turkey. The meat is moist and flavorful, even after an intense braise. Serve this quick dinner recipe on buns, like barbecue; or like soft tacos—on flour tortillas topped with sour cream and pico de gallo.

Cooks' Note

For more flavor, coat the thighs in the spice rub early in the day and set them, covered, on a plate in the fridge for up to 8 hours.
If you want some heat, add up to 1/2 teaspoon cayenne to the spice rub.

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