**Cranberry-Maple Glazed Pulled Turkey**

*Prep time: 20 mins | Cook time: 3–6 hours (depending on method)*

### **1. The Braising Base**

To keep the turkey from drying out (the eternal turkey struggle), we start with a flavorful braising liquid.

* **3 lbs** Turkey breast or thighs (thighs stay juicier)

* **1 cup** Chicken or turkey stock

* **2 cloves** Garlic, smashed

* **1 tsp** Smoked paprika (for a hint of "classic" depth)

* **Salt & Pepper** to taste

### **2. The Cranberry-Maple Reduction**

This is the star of the show. You’ll whisk this together while the turkey cooks.

* **1 cup** Fresh or frozen cranberries

* **½ cup** Pure maple syrup (Grade A Dark/Robust works best)

* **2 tbsp** Apple cider vinegar (the "tang" factor)

* **1 tbsp** Dijon mustard

* **1 sprig** Fresh rosemary (whole, to be removed later)

* **Optional:** A pinch of red pepper flakes for a tiny kick.

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### **Instructions**

1. **Slow Cook the Turkey:** Place the turkey and braising liquid in a slow cooker (Low for 6 hours / High for 3) or a heavy Dutch oven (300°F for 2.5 hours). Cook until the meat registers an internal temperature of at least 165°F and shreds easily with a fork.

2. **Make the Reduction:** In a small saucepan, combine all glaze ingredients. Simmer over medium heat for 10–12 minutes until the cranberries burst and the liquid thickens into a syrupy consistency. Remove the rosemary sprig. Use an immersion blender if you want it perfectly smooth, or leave it chunky for texture.

3. **Shred and Glaze:** Remove the turkey from the braising liquid (discard the liquid or save for soup). Shred the meat into long, tender strands.

4. **The Final Marriage:** Toss the shredded turkey with 3/4 of the glaze. Spread it on a baking sheet and broil for 3–5 minutes to get those **crispy, caramelized edges**, then drizzle with the remaining reduction before serving.

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### **Serving Suggestions**

* **The Refined Plate:** Serve over a parsnip puree or creamy polenta.

* **The Modern Slider:** Pile onto toasted brioche buns with a sharp white cheddar and a handful of arugula.

* **The Holiday Bowl:** Mix with roasted sweet potatoes and toasted pecans.

> **Pro Tip:** If the reduction feels too sweet, add an extra splash of apple cider vinegar or a squeeze of lemon. The acidity is what makes those flavors "pop."