Pulled Turkey from the Slow Cooker

Clean and dice the carrot and parsnip. Place the turkey leg in the slow cooker and pour in 1 liter of water. Add the prepared vegetables, peppercorns, allspice, and salt. Cook on low for approx. 4 hours.

Once the meat almost falls off the bone, it's done. Remove from the broth, discard bones and tendons. Shred the meat into fine strips with two forks. Reserve the cooking broth for the sauce.

Finely dice the onion, slice the garlic thinly. Heat the oil in a small pot, sauté the onion and garlic until translucent. Briefly toast the smoked paprika powder and tomato paste. Pour in approx. 150 ml of the turkey cooking broth. Season with Worcestershire sauce, Dijon mustard, and brown sugar. Stir in the pulled meat.