Name: Portuguese turkey
Cook time: 390 min
Total time: 390 min
Yield: 6
Ingredients: 27 clove garlic, peeled; 1/4 cup (30g) sea salt flakes; 2 teaspoon sweet paprika; 2 tablespoon duck fat; 3 turkey drumsticks (2.5kg); 2 cup (500ml) tawny port; 1/2 cup (125ml) dry white wine

Ingredients

27 clove garlic, peeled

1/4 cup (30g) sea salt flakes

2 teaspoon sweet paprika

2 tablespoon duck fat

3 turkey drumsticks (2.5kg)

2 cup (500ml) tawny port

1/2 cup (125ml) dry white wine

Method

1.Blend or process garlic, salt and paprika in a food processor until smooth. Transfer to a small bowl. Stir in duck fat; it will be solid at first, but will soften and combine as it’s stirred.

2.Spoon garlic mixture over the turkey legs then, using your hands, rub into the skin.

3.Place turkey legs in a 4.5-litre (18-cup) slow cooker. Add port and wine.

4.Cook, covered, on low, for 6 hours. Using a spoon or small ladle, skim fat from surface of liquid.

5.Serve meat shredded in large chunks with cooking juices spooned over.

Suitable to freeze at the end of step 4. This dish is traditionally served at Christmas time.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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