Portuguese turkey

  • 6 hrs 30 mins cooking
  • Serves 6
  • Print


Portuguese turkey
  • 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


Portuguese turkey
  • 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.

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