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

Ingredients
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
50g butter
1/4 cup plain flour
1 tsp fresh thyme leaves
1 tbsp chopped fresh flat-leaf parsley leaves
Steamed buttered peas, to serve

Method

Step 1
Combine paprika, sugar, cumin, fennel seeds, garlic powder and onion salt in a bowl. Rub mixture all over turkey. Season with pepper.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
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.

Step 6
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.