Slow Cooker Turkey with Turnips, Cremini Mushrooms, and a Gentle Yogurt, Lemon, and Dill Sauce

Instructions

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   1. For deeper flavor, heat a skillet over medium-high heat and add the olive oil. Brown the turkey pieces for 3-4 minutes, stirring, until lightly colored; they do not need to cook through. If you prefer, skip this step and place the turkey directly into the slow cooker.

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   2. Add the turkey, turnips, cremini mushrooms, onion, and garlic to the slow cooker. Add the sweet paprika, dried thyme, salt, and black pepper. Pour in the chicken broth and gently stir to distribute everything evenly.

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   3. Cover and cook on LOW for 6 hours (about 195-205 °F / 90-96 °C within the cooker environment) or until the turkey is tender and the turnips are cooked through.

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   4. In a small bowl, stir together the plain Greek yogurt, lemon zest, 2 tablespoons of lemon juice, and the chopped fresh dill until smooth.

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   5. When cooking is done, remove 2 tablespoons of the hot cooking liquid and slowly mix it into the yogurt sauce to temper it. Repeat once more to help prevent curdling.

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   6. Mix the cornstarch with the cold water to make a smooth slurry. Stir it into the slow cooker. Then add the tempered yogurt, lemon, and dill mixture. Cook for 15 more minutes on HIGH (about 210 °F / 99 °C within the cooker environment) until the sauce is lightly thickened and creamy.

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   7. Taste and adjust with more salt, pepper, or a few extra drops of lemon juice if desired. Serve hot, making sure each portion gets turkey, turnips, mushrooms, and sauce.