Juicy Pulled Turkey from the Slow Cooker

Clean the carrot and parsley root and cut into small cubes. Place the turkey drumstick in the slow cooker and pour in approx. 1 liter of water. Add the prepared vegetables, peppercorns, allspice berries, and salt. Cook everything on a low setting for about 4 hours.

Once the meat is so tender that it almost falls off the bone, it's ready. Remove the turkey from the broth, discard bones and tendons. Shred (pull) the meat into fine strips with two forks. Set aside the broth for the sauce.

Finely dice the onion and thinly slice the garlic. Heat the sunflower oil in a small saucepan. Sauté the onions and garlic until translucent. Add smoked paprika powder and tomato paste and roast briefly. Deglaze with about 150 ml of the reserved turkey broth. Season with Worcestershire sauce, Dijon mustard, and brown sugar. Mix the shredded meat into the sauce.