Shredded turkey, I know what you think.. what?? I love to get turkey breasts to cook to shred to put into recipes, or let’s not forget the leftover turkey from holiday dinners! Oven-roasted turkey, smoked turkey, or crockpot turkey make amazing dinners using the meat.
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Using leftover turkey that has been cooked as a holiday meal often brings the seasoning of the bird over to the dish. White meat from whole turkeys is lean white meat; dark meat is healthy but not as healthy as white meat. Turkey can be put into almost any recipe using chicken. I always buy extra turkeys at the grocery store when they are on sale during the holidays.
**Bonus points if you are on Weight Watchers** Turkey breast is zero points and turkey in general, is a low point lean protein on the plan!
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Shredding cooked turkey breast is an easy way to add flavorful meat to wraps, salads, soups, and casseroles With a few simple techniques, you can quickly transform a roasted or cooked turkey breast into bite-size pieces perfect for any recipe. This guide covers everything you need to know to shred turkey breast like a pro
Benefits of Shredded Turkey
Shredding turkey breast has many advantages over cooking it whole or slicing into cutlets:
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Maximizes flavor by exposing more surface area to sauces and seasonings
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Allows you to mix turkey with other ingredients for delicious combinations.
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Turkey absorbs moisture better when shredded, keeping it tender.
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Easy to portion and use as needed for meal prep and recipes.
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Kid-friendly texture makes it ideal for picky young eaters.
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Shredding enables you to stretch a small amount of turkey into more servings.
Equipment Needed
Shredding turkey breast is simple with just a few basic tools:
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Fork or wooden spoon for pulling meat apart.
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Electric mixer (stand or handheld) for quick shredding.
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Wooden board or large plate for a work surface.
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Knife for chopping any stubborn pieces.
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Kitchen shears are handy for cutting turkey initially.
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Containers for storing turkey.
How to Shred Turkey Breast
Follow these simple steps for perfect shredded turkey every time:
1. Cook the Turkey Breast
You can roast a whole bone-in breast, cook boneless breasts on the stovetop, or use a slow cooker or pressure cooker. Cook until the meat reaches 165°F and is completely tender when pierced.
2. Allow Turkey to Cool
Let the cooked turkey cool for 10-15 minutes before handling. This helps it shred more easily and evenly.
3. Pull Apart with a Fork
Use two forks or your fingers to remove the meat from the bones (if using a whole breast). Then use a fork to pull the turkey into stringy strands and smaller pieces.
4. Use an Electric Mixer
For quick and easy shredding, toss the turkey pieces into a stand mixer fitted with the paddle attachment or a hand mixer. Mix on low speed for 1-2 minutes until evenly shredded.
![Woman shredding turkey meat with a hand mixer][]
5. Chop Up Large Pieces
If any large chunks remain, place on a cutting board and chop into smaller bits using a chef’s knife.
6. Season and Store
Season to taste with salt, pepper, fresh herbs, etc. Place shredded turkey into a covered container and refrigerate for up to 4 days or freeze for longer storage.
Extra Tips
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Add a bit of cooking liquid or broth when shredding to prevent dryness.
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Use poultry shears to cut turkey into smaller pieces before shredding if needed.
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Let turkey cool before freezing; it shreds better at room temp.
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For juicier texture, baste turkey while roasting or sauté shredded turkey in butter after shredding.
Shredded Turkey Recipe Inspiration
Shredded turkey is endlessly adaptable. Try these tasty options:
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Turkey wraps with lettuce, tomato, avocado, and ranch dressing.
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Turkey salad sandwich with cranberries, pecans, and mayo on bread.
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Turkey tacos or enchiladas with salsa, cheese, beans, etc.
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Healthy turkey soup with veggies and brown rice.
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Turkey casserole or tetrazzini with mushrooms, peas, pasta, and creamy sauce.
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BBQ turkey pizza or flatbread with mozzarella and red onion.
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Turkey salad with feta, olives, cucumber, and Mediterranean vinaigrette.
With a bit of practice, you’ll be able to shred turkey breast like a pro in minutes. Enjoy this versatile ingredient in all your favorite recipes for easy, protein-packed meals. Let your culinary creativity run wild with shredded turkey!
Seasonings To Put In Broth For Shredded Turkey
- Onion Soup Mix
- Black Pepper
- Hot Sauce
- Tomato Sauce
- Tomato Paste
- Chili Powder
- Soy Sauce
How To Make Shredded Turkey On The Stove Top
Now just like the crock pot, this would be a rinse and repeat. Start a stockpot with broth and basic seasonings. I like to boil the turkey in just broth and minced garlic. This keeps the turkey ready in any recipe I choose, soup, casseroles, salads, or wraps.
Moist and Tender Turkey Breast in a Crock Pot
FAQ
Is turkey good for shredding?
Can you shred cold turkey?
How do you make shredded turkey sliders?
Get ready for the big game by making these delicious little shredded turkey sliders. Rinse turkey breast in cold water and pat dry with paper towels then coat all sides with 2 tablespoons of Lawry’s seasoning, 1 tablespoon of garlic powder and 2 or 3 teaspoons black pepper. Place the broth into the multi-cooker along with the seasoned breast.
How do you cook a shredded turkey in a slow cooker?
Shred turkey. While the meat is still out of the slow cooker, stir in butter until melted. For a thicker broth, remove ½ cup broth and whisk with cornstarch. Add back to slow cooker. Add shredded turkey back to slow cooker and heat until broth is thickened, about 10 minutes. Season to taste with salt and white pepper.
How do you remove the breast from a Turkey?
Remove the turkey carcass. Turn the turkey so it is vertical, grip the top tightly and slice down the right and left of the back bone. Prise the back down so that it is flat and using the knife, cut across the top of the back to remove it completely. You will just be left with the turkey crown, which is the breast meat on the bone.
How do you cut a turkey breast?
Carve the Turkey Breasts Starting at the tapered end of the breast, use your sharpest knife and angle it slightly so you are cutting on a bias. Make a series of 1/2-inch thick slices. Transfer to the platter and slightly shingle the meat; repeat with the other breast. 6. Carve the Turkey Legs