We are wishing you a Merry Christmas with this amazing recipe to try at home easily and enjoy as well. A spicy, meaty delicate dish for your taste buds.
Here we go! Merry Xmas!
30m prep, 6h 35m cook 8 servings
1 tbsp sweet paprika
1 tbsp brown sugar
2 tsp ground cumin
1 tsp fennel seeds
1 tsp garlic powder
1 tsp onion salt
1.5kg fresh single turkey breast with skin
1kg small baby white potatoes
2 3/4 cups Massel chicken style liquid stock
1/4 cup plain flour
1 tsp fresh thyme leaves
1 tbsp chopped fresh flat-leaf parsley leaves
Steamed buttered peas, to serve
Combine paprika, sugar, cumin, fennel seeds, garlic powder and onion salt in a bowl. Rub mixture all over turkey. Season with pepper.
Place potatoes in base of slow cooker. Pour over 3/4 cup stock. Top with turkey. Cover. Cook on LOW for 6 hours or until juices run clear when thickest part of turkey is pierced with a skewer.
Preheat oven to 240C/220C fan-forced. Line a large baking tray with baking paper. Transfer turkey to a plate. Cover loosely with foil to keep warm. Set aside to rest.
Using a slotted spoon, transfer potatoes to prepared tray. Cut in half. Roast potatoes, turning, for 20 to 25 minutes or until golden and crisp.
Meanwhile, melt butter in a large frying pan. Add flour. Cook, stirring, until mixture turns golden. Gradually whisk in ½ cup cooking liquid until combined. Add remaining stock and thyme. Cook, whisking constantly, until mixture bubbles and thickens.
Slice turkey. Add parsley to potatoes. Toss to combine. Serve turkey with potatoes, gravy and buttered peas.
Note: You will need a 5.5 litre slow cooker for this.