Cooking your Christmas turkey in a slow cooker guarantees juicy, tender results and frees up oven space for your trimmings.
Ingredients:
2kg/4lb 8oz boneless, rolled turkey crown
50g/1¾oz butter, at room temperature
1 whole nutmeg
1 onion, sliced into rings
1 carrot, roughly chopped
4 garlic cloves, peeled and kept whole
10g/⅓oz sprigs fresh thyme
3 bay leaves
200ml/7fl oz dry cider or dry white wine (use an alcohol-free version or apple juice if preferred)
salt and freshly ground black pepper
to make the gravy
juices from the slow cooker
2 tbsp cornflour
2 tbsp milk
Directions:
Remove the turkey from the fridge 30 minutes before cooking. If using frozen meat, make sure it is fully defrosted.
Rub the turkey all over with the butter, salt and freshly ground pepper, then grate over the nutmeg.
Put the onion, carrot, garlic, thyme, bay leaves and cider (or dry white wine) in the slow cooker, then add the turkey, skin-side up. Close the lid.
Cook for 6 hours on low without opening the lid. After 6 hours, remove the turkey from the slow cooker and place on a large, warmed plate. If you have a meat thermometer, check that the meat has reached 70C/158F in the centre. Leave to rest, loosely covered with kitchen foil, for around 10 minutes.
Meanwhile, make the gravy by straining the juice from the slow cooker into a saucepan. Place on a low-medium heat.
In a cup, mix the cornflour with the milk, then whisk this mixture into the warm meat juices. Bring to a simmer and cook on a low-medium heat for a few minutes until thickened.
Serve the turkey in slices with the gravy, and trimmings and sides of your choice.
