- 2 Turkey Legs (about 700g each)
- I bottle chancham Hot Jerk Marinade
- 250ml water
- 350g white cabbage
- 2 med carrots (about 180g)
- 1 med red onion sliced
- 3 tbs mayonnaise
- juice of 1 small lime
- 1/2 tsp chancham pepper sauce
Remove turkey skin and score a few times, place in large roasting tray and rub in marinade. Add water to tray.
Cover with foil and roast for 2½ hours at 200ºC (180ºC fan)
Remove from oven and allow to cool slightly. Pour the excess fluid into a saucepan leaving a few tablespoons in tray and reduce this by half to make the sauce.
Pull the meat off the bone using two forks, pulling with the grain and discarding all bones.
Place the pulled meat back into tray and mix with juices. Cook in the oven for further 15-20 mins at 220ºC (200ºC fan)
Using a mandolin slice the cabbage and cut carrots into thin strips. Place all the ingredients in large bowl and mix thoroughly.
Fill the soft white buns with pulled turkey and coleslaw and drizzle with reduced sauce. Add some extra chancham pepper sauce in yours – if you like a serious kick to your food.