The Ultimate Turkey Sandwich

I love an excuse to play about with different flavours in the kitchen to create new dishes. For Easter weekend I roasted up a Barra Bronze to enjoy with the family. With the leftovers, I really wanted to recreate that rich flavour enjoyed the previous day but in roll. I think this is the ultimate turkey sandwich. The richness of the Barra Bronze meat contrasted beautifully with the saltiness of the bacon. The sweet tangy flavour from the cabbage made this one a winner.
For the pulled turkey:

500g leftover turkey

300ml turkey stock / gravy

  1. Add the turkey to pan.
  2. Pour in left over stock/gravy with the turkey.
  3. Cook on a low heat for around 15 minutes.
  4. Continually shred the turkey met with a fork in either hand to achieve a nice pulled effect.

Braised Red Cabbage

700g red cabbage

125g apples

50 g butter

1 clove garlic

Half a tsp cinnamon

Half a tsp grated nutmeg

4 tbs brown sugar

4 tbsp white wine vinegar
Preheat the oven to 160C/140C fan/gas 2.

  1. Finely shred the cabbage and set aside.
  2. Peel and core the apples
  3. Finely chop the apples and cook them in a low heat in butter. Then add the onions and garlic. Cook until slightly browned
  4. Add the nutmeg, cinnamon and sugar. Mix well.
  5. Then add the red cabbage and vinegar.
  6. Put everything in an oven proof dish and cover for 2 hours until nice and soft.

Serve the pulled turkey, red cabbage and bacon in a ciabatta roll.


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Craig Michie

Based at Lochend of Barra, Inverurie, Craig Michie left a job as a town planner in 2009 and travelled around South America where he met his Columbian wife Maria. The couple returned to Scotland and the century-old family farm to create Barra Bronzes which was named winner in the ‘Judge’s Choice category, runner-up for ‘Best New Retail Product (businesses with up to 25 employees),’ and was named as highly commended in the ‘Best Young Business’ category at the Grampian Food Forum Innovation Awards 2016. In 2021, Craig won the UK Poultry Farmer of the Year award.

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