Slow Cooked Turkey
800g Turkey Thigh Joint
2 red onions
2 garlic cloves
1 tbsp Dijon Mustard
8 Cloves
330ml can of Cider (I used pear cider)
1 tsp ground black pepper
Barbecue Sauce
1 can Chopped tomatoes
1 onion, chopped
3 garlic cloves, chopped
1 tsp mixed spice
30g muscovado sugar
2 tbsp dark soy sauce
2 tbsp Worcestershire sauce
4 tbsp tomato puree
1 tsp chopped ginger
1 tsp Dijon mustard
4 tbsp white wine vinegar
- Slice the red onions in half and lay in the bottom of the slow cooker with the peeled whole garlic cloves
- Stud the turkey joint with the cloves and spread the mustard over & place onto the onions
- Pour the cider around the turkey and sprinkle with the pepper
- Cook on high for 4-5 hours
- Whilst the turkey is cooking make the barbecue sauce by adding all the ingredients to a saucepan
- Simmer over a medium heat for around 45 minutes until thickened
- Use a stick blender to blend to a smooth puree, or allow to cool before blending in a food processor
- When the turkey is cooked remove it from the slow cooker & remove the cloves and any excess fat and skin
- Shred the turkey with a fork
- Discard the contents of the slow cooker and place the shredded turkey in, along with the barbecue sauce, reserving a small amount for dipping
- Heat for approx 10 minutes until warmed completely through
Serve in a pitta bread with potato wedges, corn on the cob and homemade chunky coleslaw
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