1.Using a sharp heavy knife, cut turkey meat from bones, chop meat coarsely, discard bones.
2.Heat oil in a large frying pan, cook turkey, in batches, until browned all over. Transfer turkey to a 4.5-litre (18-cup) slow cooker.
3.Cook mushrooms, leek, bacon and garlic in same frying pan, stirring, until leek softens. Add flour, cook, stirring, for 1 minute. Stir in stock, wine, mustard and thyme sprigs, bring to the boil. Boil, uncovered, for 2 minutes. Remove from heat, stir in cream. Transfer mushroom mixture to cooker. Cook, covered, on low, for 2 hours.
4.Season to taste, sprinkle with thyme leaves.
Use 3kg (6 pounds) turkey marylands if you can’t get drumsticks.Note