Slow Cooker Turkey Gravy Peas (Printable Version)
Moist turkey with savory gravy served alongside candied sweet potatoes and green peas for a hearty meal.
# Ingredients:
→ Turkey and Seasoning
01 -
4 bone-in, skin-on turkey thighs
02 -
0.5 teaspoon kosher salt, divided
03 -
0.5 teaspoon ground black pepper, divided
→ Candied Sweet Potatoes
04 -
900 grams sweet potatoes, peeled and cut into 2.5 cm cubes
05 -
6 tablespoons brown sugar, divided
06 -
2 tablespoons canola oil
→ Gravy
07 -
2 tablespoons unsalted butter
08 -
2 tablespoons plain flour
→ Vegetable Side
09 -
340 grams frozen green peas
# Steps:
01 -
Season the base of the slow cooker with 0.25 teaspoon kosher salt and 0.25 teaspoon ground black pepper. Arrange turkey thighs skin side up inside the slow cooker. Sprinkle the remaining 0.25 teaspoon salt and 0.25 teaspoon pepper over the turkey. Cover and cook on low heat for 7 hours.
02 -
Preheat oven to 190°C. In a bowl, combine sweet potato cubes with 0.5 teaspoon salt, 0.25 teaspoon pepper, 2 tablespoons canola oil, and 3 tablespoons brown sugar. Arrange on a baking tray and roast for 30 minutes until tender and caramelised.
03 -
Transfer turkey from the slow cooker to a serving platter. Pour the cooking liquid from the slow cooker into a measuring jug and separate excess fat. In a saucepan over medium-high heat, melt butter and whisk in flour. Allow to cook for 1 minute to eliminate raw flour taste. Gradually add reserved turkey liquid, whisking continuously, and cook for 3–5 minutes until thickened. Season with 0.5 teaspoon salt and 0.5 teaspoon pepper.
04 -
Remove roasted sweet potatoes from the oven and sprinkle with the remaining 3 tablespoons brown sugar. Let rest briefly to melt the sugar.
05 -
Microwave or steam peas until heated through and tender.
06 -
Serve turkey topped with gravy. Arrange candied sweet potatoes and steamed peas alongside.
# Notes:
01 -
For optimal flavour, ensure excess fat is removed from the cooking liquid before preparing the gravy.