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Pulled Turkey Tenderloin

Make easy Slow-Cooker Pulled Turkey Tenderloin! Features tender shredded turkey in a unique savory broth, finished with a creamy Greek yogurt mustard sauce

Ingredients

Scale

Here’s the complete list of ingredients, with precise measurements:

  • 1 package (20 ounces / 1.25 lbs) turkey breast tenderloins
  • 2 cups water
  • 1/2 cup sweet pickle juice
  • 1 envelope (approx. 1 oz) onion soup mix
  • 2 tablespoons canned diced jalapeno peppers (drained or undrained, depending on preference for heat/liquid)
  • 1/2 cup fat-free plain Greek yogurt
  • 1 tablespoon yellow mustard
  • 1/8 teaspoon pepper (for sauce, plus more to taste)
  • (Salt: Recipe mentions “1/2 teaspoon salt” being added with initial liquid ingredients on previous similar recipes, but this specific version doesn’t explicitly list salt for the initial cook beyond what’s in the soup mix. Taste and add salt to the sauce if needed). I will assume the soup mix provides initial salt.

For Serving:

  • 5 kaiser rolls, split and warmed
  • Optional toppings: Prepared coleslaw, sliced jalapeno peppers, sweet pickles

These quantities make enough pulled turkey for about 5 generous sandwiches.

Ensure turkey tenderloins are fully thawed if using frozen

Instructions

Let’s create this unique and tasty pulled turkey:

1. Prepare Turkey and Initial Cooking Liquid in Slow Cooker:

  • Place the turkey breast tenderloins into a 3-quart (or similar sized) slow cooker.
  • In a small bowl, combine the 2 cups of water, ½ cup of sweet pickle juice, the entire envelope of onion soup mix, and the 2 tablespoons of canned diced jalapeño peppers. Stir well.
  • Pour this mixture evenly over the turkey tenderloins in the slow cooker.

2. Slow Cook the Turkey:

  • Cover the slow cooker securely with its lid.
  • Cook on the LOW heat setting for 6-8 hours, or until the turkey meat is very tender and easily falls apart or shreds with a fork.

3. Shred Turkey and Prepare Reserved Juices:

  • Once the turkey is tender, carefully remove the tenderloins from the slow cooker and place them on a large plate or cutting board. Leave the cooking liquid in the slow cooker for now.
  • Using two forks, shred the cooked turkey.
  • Strain the cooking juices from the slow cooker into a bowl or measuring cup. Reserve ½ cup of these strained cooking juices. Discard any remaining juices (or save for another use).
  • (Recommended Tip: Skim any visible fat from the surface of the reserved ½ cup of cooking juices).

4. Make Finishing Sauce and Combine with Turkey:

  • In a separate small bowl, combine the ½ cup of fat-free plain Greek yogurt, 1 tablespoon of yellow mustard, and ⅛ teaspoon of pepper.
  • Whisk in the reserved ½ cup of (skimmed) cooking juices until the sauce is smooth and well combined. Taste and add a pinch more salt or pepper if needed.
  • Transfer the shredded turkey to a clean medium bowl (or return it to the wiped-out slow cooker insert if preferred for keeping warm).
  • Pour the prepared yogurt-mustard sauce over the shredded turkey. Toss gently but thoroughly to ensure all the turkey is evenly coated with the sauce.

5. Serve:

  • Serve the warm Pulled Turkey Tenderloin mixture generously piled onto split and warmed kaiser rolls.
  • Top with optional coleslaw, sliced jalapeño peppers, and/or sweet pickles, as desired. Enjoy!

A lighter, tangy, and flavorful pulled meat sandwich!

Find it online: https://cookupjoy.com/pulled-turkey-tenderloin/