Slow-cooker pulled turkey rolls recipe
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- Makes 8
- 15 mins to prepare and 5 hours to cook
- 389 calories / serving
- Freezable
- Healthy
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
- Energy
- 1630kJ 389.0kcal
- Fat
- 16g
- Saturates
- 3g
- Salt
- 1.0g
- Sugars
- 8g
of the Reference intake
Carbohydrate 32.6gProtein 27.4gFibre 5.8g
Method
- 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.
- 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.
- 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.
- See more Slow-cooker recipes
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.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
