Pulled turkey in a slow cooker

Clean the carrots and parsley root, then cut them into small cubes. Place the turkey upper thigh in the slow cooker and pour 1 liter of water over it. Add the prepared vegetables, whole peppercorns, allspice, and salt. Set the cooker to low and cook for approximately 4 hours.

When the meat easily comes off the bone (or falls apart), remove it from the broth. Remove any tendons, then shred the meat with two forks. Strain the broth and set it aside, as you will need it for the sauce.

Finely chop the red onion and slice the garlic. Heat the oil in a pan and sauté the onion with the garlic until translucent. Add the smoked paprika and tomato paste, then fry for one minute. Pour in 1.5 dl of the reserved turkey broth. Season with Worcestershire sauce, Dijon mustard, and brown sugar. Bring to a boil, then stir in the shredded meat.