Servings: 6
Prep time: 25 minutes
Cook time: 5 to 6 hours on low or 3 to 4 hours on high
Ingredients
- 1.2 kg boneless, skinless turkey thighs, cut into 3 pieces
- 15 ml (1 tablespoon) oil
- 2 onions, thinly sliced
- 2 cloves garlic, minced
- 250 g fresh or thawed cranberries
- 80 ml (⅓ cup) maple syrup
- 250 ml (1 cup) reduced-sodium chicken broth
- 125 ml (½ cup) unsweetened apple juice
- 15 ml (1 tablespoon) Dijon mustard
- 5 ml (1 teaspoon) dried sage, crumbled
- 1 bay leaf
- 15 ml (1 tablespoon) cornstarch
- 30 ml (2 tablespoons) cold water
- Salt and pepper, to taste
Preparation
- In a skillet over medium-high heat, heat the oil and brown the turkey pieces, which have been seasoned with salt and pepper. Transfer to the slow cooker along with the onions and garlic.
- In a bowl, combine the cranberries, maple syrup, chicken broth, apple juice, Dijon mustard, and sage. Pour the mixture over the turkey and add the bay leaf.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the turkey reaches an internal temperature of at least 74 °C (165 °F) and shreds easily with a fork. Continue cooking if necessary.
- Remove the turkey from the slow cooker and set aside. Remove the bay leaf. In a small bowl, mix the cornstarch with cold water, then stir it into the sauce. Cover and continue cooking on high for 15 to 20 minutes, until the sauce thickens slightly.
- Using two forks, shred the turkey, then return it to the slow cooker. Mix well to coat the meat with the sauce. Adjust the seasoning and serve.
