Tender Turkey in Slow Cooker (Pulled Turkey)

Clean the carrot and parsley root, then cut them into cubes. Place the turkey thigh in the slow cooker pot and add 1 liter of water. Add the chopped vegetables, peppercorns, allspice, and salt. Set the appliance to 'Low' and cook for approximately 4 hours.

The meat is ready when it easily comes off the bone. Remove the meat from the broth, discard bones and tough tendons. Using two forks, shred the meat into small pieces (pulled turkey). Keep the resulting broth, as you will use it for the sauce.

Finely chop the onion and slice the garlic thinly. In a saucepan, heat the oil and sauté the onion and garlic until translucent. Add the smoked paprika and tomato paste, stirring for one minute to intensify the flavors. Pour in approximately 150 ml of the broth in which the turkey was cooked. Season with Worcestershire sauce, Dijon mustard, and brown sugar. Let the sauce reduce slightly until it thickens.