Slow cooker recipes

Turkey with bacon, celery and sage seasoning

turkey with bacon, celeryand sage seasoning
9H 30M
9H 45M




Cut one onion into wedges; place wedges in a 4.5-litre (18-cup) slow cooker. Finely chop remaining onion; reserve.


Cut through the thigh joint between turkey drumstick and thigh to separate. Season.


Heat oil in a large frying pan over medium heat; cook drumstick and thigh, one piece at a time, until browned. Transfer to the slow cooker; placing the thigh on the base and the drumstick on top.


Melt 20g of the butter in the same frying pan over medium heat. Add chopped onion, garlic, bacon and celery; cook, stirring, until bacon is browned. Transfer to a large bowl; cool slightly. Add breadcrumbs, egg and sage; stir to combine.


Grease two 30cm x 40cm (12 inch x 16 inch) pieces of foil. Divide bacon mixture evenly between foil sheets; shape each into a 20cm (8 inch) log. Rollup to enclose. Place foil parcels around turkey.


Cook, covered, on low, for 8 hours. Remove foil parcels and turkey from the cooker. Cover to keep warm.


Strain cooking liquid into a medium heat-proof jug; reserve onion. Skim fat from surface. Add enough of the water to make 2½ cups of liquid.


Melt remaining butter in a medium saucepan over medium heat; cook the reserved onion, stirring, until browned. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually add cooking liquid; stir until mixture boils and thickens.


Slice turkey; serve with gravy, seasoning and cranberry sauce.

Turkey is often sold frozen in larger supermarkets. Allow at least one day to thaw in the refrigerator before using. If you can’t find a turkey hindquarter use two turkey drumsticks (often called turkey shanks), or use turkey breast on-the-bone, (called turkey buffe). You can serve the turkey with the strained and seasoned juices instead of making the gravy. Not suitable to freeze.


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