Jackfruit Turkey
Servings Prep Time
8servings 20min
Cook Time Passive Time
2hours 24hours
Servings Prep Time
8servings 20min
Cook Time Passive Time
2hours 24hours
Ingredients
Jackfruit Brine
Jackfruit
Instructions
  1. To Brine the jackfruit: Open cans of jackfruit and rinse. In a large ziplock bag add all of the brining ingredients and jackfruit. Let sit in fridge overnight.
  2. In the morning drain brine water and collect the jackfruit into another container. Toss out brine bag with contents.
  3. In a large saute pan, heat olive oil over medium heat and add chopped onion. Gently brown the onion for 20 - 30 minutes until translucent and golden brown. Add celery and continue to gently cook until the bottom of the pan is dark and vegetables are caramelized. Deglaze the pan with 1 cup of white wine. Scraping the dark bits on the bottom of the pan, add the jackfruit to the pan with the herbs, spices, maple syrup and vegetable stock. Cover and cook over low heat for 1 1/2 hours. Checking every 20 minutes that the liquid is still covering the jackfruit. Keep heat lowered to a gentle simmer.
  4. The jackfruit will soften and absorb all of the flavors. Remove cover and using the back of a fork or potato masher, mash the jackfruit until it looks like loose stringy meat. Raise the heat under your pan to medium and sauté the meat until the liquid has all absorbed and it becomes a little bit dried out. This can take about 30 minutes. It will look drier than it is. Stir often to avoid sticking and burning.
  5. Serve hot. Can be stored up to a week in the fridge or frozen for later.