SLOW COOKER TURKEY

Defrost a 2.40kg frozen turkey for 24 hours, then slow-cook it with rosemary, garlic, seasoning, and black pepper for 6 hours. A pro tip: Prep a day ahead, refrigerate, and effortlessly reheat in the oven. Serve with trimmings for an easy and sophisticated meal.

PREP 24h for defrosting

COOK 6h

TOTAL 30h

SERVES 4

Ingredients-

  • 1 Frozen Turkey (2.40kg), serves 2-4

  • 5 sprigs Rosemary

  • 5 cloves garlic

  • 1 tbsp all-purpose seasoning

  • 1 tsp freshly ground black pepper

  • 200ml water

  • Defrost the frozen turkey in the fridge for 24 hours before cooking.

Slow Cooker:

  1. Place the defrosted turkey in the slow cooker.

  2. Add rosemary, garlic, all-purpose seasoning, freshly ground black pepper, and 200ml water as shown in the video.

  3. If needed, remove the legs to ensure it fits. The turkey will shrink during cooking, so it's okay if the lid doesn't fit; use foil if necessary.

  4. Set the slow cooker on High and cook for 6 hours.

Post-Cooking:

  1. Once cooked, strip the meat off the legs and wings, and slice the breast.

  2. Place the meat in an oven dish and add the stock back in.

  3. Optionally, add a tablespoon of chicken gravy granules to thicken.

  4. Refrigerate overnight for better flavour.

  5. The day after, reheat in the oven.

Serve with all the trimmings and enjoy this delicious Slow Cooker Turkey!

Top tip: Make the turkey a day before and set it in the fridge, then oven-bake to reheat the day after for a convenient meal.