Recreating Turkey to Go from the Minnesota State Fair: Recipe

MINNEAPOLIS (FOX 9) - Patrice Johnson, who authored the "Land of 10,000 Plates" cookbook, joined FOX 9 Good Day to share how to make the famous Turkey to Go sandwich from the Minnesota State Fair in your slow cooker at home. 

Here's the recipe:

Slow Cooker Pulled Turkey

Serves 6

• 2–3 pounds turkey breast
• 1⁄2 cup dry white wine (substitute apple cider for a sweeter no-alcohol sauce)
• 1 tablespoon Dijon-style mustard
• 1 teaspoon onion salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 2 teaspoons dried tarragon
• 1 bay leaf
• soft buns
• fennel apple slaw (recipe follows)

Instructions:

• Place turkey in a slow cooker. Add wine, mustard, onion salt, paprika, garlic powder, and tarragon and cook on high for 4 hours.
• Remove turkey from the slow cooker and set aside. Pour liquid into a small saucepan and bring to a simmer. Continue simmering to reduce by half, about 10 to 15 minutes.
• While sauce reduces, remove skin and bones from turkey and discard. Use a fork to shred meat and return meat to the slow cooker set to warm. Pour reduced liquid over meat and keep warm until serving.
• Serve meat on soft buns and top with slaw. (Tip: if you want to save your buns from getting soggy, slather a good amount of butter on them before adding turkey.)

Fennel Apple Slaw

Serves 4

• 2 cups red cabbage, sliced very thin
• 1 large fennel bulb, sliced very thin (reserve a tablespoon or two of frond)
• 1 large sweet-tart apple, finely chopped
• 1⁄4 cup red onion, finely chopped

For the dressing:

• 1⁄4 cup mayonnaise
• 2 tablespoons cider vinegar
• 2 tablespoons pure maple syrup, or substitute 1 tablespoon sugar or honey
• 2 teaspoons Dijon-style mustard
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper

Instructions:

• In a medium mixing bowl, whisk together dressing ingredients. Add cabbage, fennel, apple, and onion, tossing to coat. Garnish with frond.