naturally-smoked-turkey-thigh

• 1.5 to 2 lbs Smoked turkey (thighs and/or drumsticks)
• 1/4 cup Chicken bone broth
• 1/2 cup Your favorite BBQ sauce (a tangy, vinegar-based sauce works best)
• 1 tbsp Avocado oil
• 3 cups cabbage, shredded thinly
• 1/4 cup Fresh cilantro, chopped
• 1/2 Lime, juiced
• 1 tbsp Apple cider vinegar
• 2 tsp Honey or maple syrup
• 4 Ciabatta rolls, sliced
• Butter or garlic aioli (for toasting)

1. While still cold, peel the meat away from the bone
2. Tear the meat into 2" shaggy pieces (making sure to discard any tendon)
3. In a medium bowl, whisk together the lime juice, apple cider vinegar, honey, salt, and pepper. Toss in the shredded cabbage and cilantro. Let this sit while you prepare the rest.
4. Heat the avocado oil in a large skillet over medium-high heat.
5. Add the shredded turkey and let it sit for 2 minutes to get a few crispy edges.
6. Pour in the bone broth and BBQ sauce. Toss constantly for 2–3 minutes. The broth will steam and rehydrate the turkey fibers while the sauce glazes the meat. Once the liquid has reduced and the meat is glistening, remove from heat.
7. Cut ciabatta in half and spread a thin layer of butter or aioli
8. Toast them in a dry pan or under a broiler until the edges are golden brown and slightly "shattered" when pressed.
9. Assemble and enjoy!

Suggestion:

Since you are using dark meat, this sandwich is quite rich. Serving it with a few extra lime wedges on the side allows you to add a final hit of acid to cut through the smoke and fat right before eating.