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Slow-cooker pulled turkey rolls recipe
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29 ratings
Created by The Tesco Recipes team
Spend less time in the kitchen and more time in the sun with these slow-cooker pulled turkey rolls. Serve with a side of coleslaw and a dollop of extra mustard if you're brave. See method
Ingredients
- 1.25kg turkey thigh joint
- 2 medium onions, thinly sliced
- 2 low-salt chicken stock cubes, made up to 900ml
- 2 tbsp Dijon mustard
- 1 tbsp English mustard, plus extra to serve (optional)
- 300ml apple juice
- 2 tsp paprika
- 2 tsp ground allspice
- 2 tsp arbol chilli fakes or crushed chillies
- 2 tsp cumin seeds
- 3 star anise
- 8 wholemeal rolls
- 300g pack coleslaw
- 60g bag rocket leaves
Each serving contains
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Energy
1630kj
389kcal
19%
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Fat
16g
22%
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Saturates
3g
17%
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Sugars
8g
8%
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Salt
1g
16%
of the reference intake
Carbohydrate 32.6g
Protein 27.4g
Fibre 5.8g
Method
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Put the turkey joint in a 4ltr slow-cooker and add the onions. In a large jug, mix the stock with the mustards, then pour in the apple juice and the spices; mix well. Pour over the thigh joint to cover and gently swirl the meat in the liquid. Cover and cook for 5 hrs on the highest setting.
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Once the turkey is cooked through, use a slotted spoon to transfer it to a serving dish, along with the onions and spices. Discard the bone, skin and the star anise, then shred the meat.
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Split the rolls and divide the coleslaw between them, then top with the shredded turkey, onions and rocket leaves. Serve with extra mustard, if you like.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Slow-cooker recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.