Method

Step 1

Prepare the jacket: Heat the oven to 200°C (180°C fan). Use a sharp knife to put three small holes in each. Wrap each potato in tin foil and place in the middle of a baking tray and cook for 60-70 minutes (until crispy outside and fluffy inside).

Step 2

Cook the turkey: Remove both confit turkey thighs from their packaging and place in a pan. Cook according to packet instructions.

Step 3

Make the BBQ sauce: Add ketchup, vinegar, sugar, honey, Worcestershire, mustard, paprika, garlic powder and salt to a saucepan. Heat gently, stirring until the sugar dissolves. Simmer on low for 15–20 minutes, until thickened. Set aside.

Step 4

Make the coleslaw: In a bowl, mix yogurt, lemon juice, mustard, herbs, salt and pepper. Add the cabbage, onion, and carrot. Toss well to coat. Chill until ready to serve.

Step 5

Prepare the turkey: Shred the confit turkey thighs into bite-sized pieces. Warm gently in a pan and stir in some of the BBQ sauce to glaze.

Step 6

Assemble the potatoes: When the potatoes are baked, cut a cross in the top and squeeze gently to open them. Add a knob of garlic butter inside each potato. Top with shredded BBQ turkey, grated cheddar, coleslaw and crispy onions.