Instructions
Follow the steps and taste along the way.
Prepare the vegetables and meat
Cut the potatoes into pieces about 3 cm wide. Slice the fennel about 1 cm thick, finely chop the onion, and mince the garlic. Pat the turkey dry and toss it with 3 g of the salt and the black pepper.
Brown the meat
Heat the olive oil in a pan over medium-high heat. Brown the turkey pieces in two batches, for about 2 minutes per side; they do not need to be cooked through. Transfer them directly to a 4- to 5-liter slow cooker.
Soften the aromatic vegetables
Add the onion and fennel to the same pan. Cook, stirring occasionally, for 4 minutes, until they soften slightly and begin to color at the edges. Add the garlic and rosemary and stir for another 30 seconds. Transfer the contents of the pan to the slow cooker.
Add the ingredients to the slow cooker
Arrange the potatoes in the slow cooker. Pour the stock into the pan and scrape up the browned bits from the bottom with a wooden spoon; then pour it into the slow cooker. Add the chopped tomatoes and the remaining 2 g of salt. Gently mix the ingredients and arrange the meat so it is in the sauce.
Slow-cook and finish
Cover the slow cooker and cook on LOW for exactly 6 hours. Do not open the lid during cooking. After 5 hours and 30 minutes, add the olives and cover again. At the end, use a thermometer to check that the center of the largest piece of turkey has reached at least 74 °C and that the potatoes are tender. Stir in the lemon juice and parsley, let stand for 5 minutes, and serve.
