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Credit
Courtesy of Jason Wortzman, Granny’s Poultry Cooperative

Serves: 4-6
Prep Time: 15 mins
Cook Time: 6 hrs
  1. Heat butter over low-medium heat in a heavy bottomed pot and brown onions slowly, stirring until they turn golden brown.
  2. Add garlic, ginger, ground cumin, ground coriander seed, red chilies, cloves, cinnamon and salt. Continue stirring for 5 minutes.
  3. Add coconut milk to mixture. Stir and simmer for 5 minutes.
  4. Place turkey roast in slow cooker. Cover with sauce and sprinkle turmeric over top.
  5. Cook on low setting for a minimum of 6.5 hours. When finished, set slow cooker to warm.
  6. Remove roast and cover with foil to keep warm.
  7. Using a ladle or large spoon skim froth from the mixture and discard (approx. ¼ cup).
  8. Place sauce in a blender and puree.
  9. Serve sauce on sliced roast.

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