Preheat the oven to 160 °C (325 °F). In a large oven-proof casserole dish, heat the olive oil over medium heat and brown the turkey pieces for about 3 minutes per side. Add the onion and garlic, and fry for 1 minute. In a large bowl, combine the remaining ingredients (except the bread), then add to the casserole dish. Cover and bring to the boil, then bake for 3 hours. Leave to cool before removing the turkey pieces from the dish. Remove the skin, de-bone then shred the meat with a fork. Set the shredded turkey aside. Remove the fat from the meat juices using a spoon, then return the pulled turkey to the casserole dish. Mix together well and reheat for about 5 minutes. When ready to serve, preheat the oven to 180 °C (350 °F). Fill the bread rolls with meat and place on a baking sheet, then cover with aluminum foil and bake for 15 minutes.

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2 Tbsp. (30 mL) olive oil 3 1/2 lb (1 1/2 kg) turkey (legs or breasts, with bones and skin) 1 onion, chopped 1 head of garlic, cut in half 1 cup (250 mL) maple syrup 1/2 cup (125 mL) tomato paste 1/2 cup (125 mL) cider vinegar 341 mL dark beer 1 Tbsp. (15 mL) ground cinnamon 1 Tbsp. (15 mL) ground ginger 1 tsp. (5 mL) ground cloves salt and freshly ground pepper to taste 20 bread rolls