Red Cooked Turkey Thighs with Leeks

A slow cooker is perfect for this Chinese method of long cooking, which makes the turkey very tender. “Redcooked” refers to the dark burnished color of the meat after it has been braised in the aromatic cooking liquid.

4 large leeks (about 2 pounds)

1⁄2 cup dry sherry

1⁄3 cup soy sauce

1⁄4 cup packed brown sugar

2 tablespoons minced, peeled fresh ginger

1 teaspoon Chinese five-spice powder

3 small bone-in turkey thighs (about 1 pound each), skin removed

3 garlic cloves, crushed with garlic press

2 cups (about half 16-ounce bag) peeled baby carrots

• Cut off roots and dark green tops from leeks. Discard tough outer leaves. Cut each leek lengthwise in half, then crosswise in half. Rinse leeks in large bowl of cold water, swishing to remove sand. Transfer to colander to drain, leaving sand in bottom of bowl. Repeat several times, until no sand remains. Drain well.
• In 41⁄2- to 6-quart slow-cooker bowl, combine sherry, soy sauce, sugar, ginger, and five-spice powder. Add leeks, turkey, garlic, and carrots; toss to coat with soy mixture. Cover and cook as manufacturer directs on low setting 8 to 10 hours or on high 4 to 5 hours.
• Transfer turkey and vegetables to deep platter. Skim and discard fat from cooking liquid. Spoon cooking liquid over turkey and vegetables. Makes 6 maindish servings.

Prep: 20 minutes

Slow Cook: 8 hours on low or 4 hours on high