Pulled Turkey with Vegetables in a Roasting Bag

Cut turkey (550 g) into large pieces. Mix paprika (2 g), garlic powder (3 g), table salt (5 g), black pepper (1 g), and lemon juice (10 g). Rub the turkey with the marinade and leave for 30 minutes.

Cut carrot (30 g) and onion (30 g) into large pieces. Put the turkey, vegetables, bay leaf (1 g), tomato paste (100 g), and water (200 g) into a roasting bag. Tie the bag and make a small hole on top for steam.

Bake at 170 °C for about 2 hours 20 minutes, until the meat is very soft and pulls apart easily. Let the bag rest for 10 minutes, then open it carefully.

Shred the turkey with forks and mix it with the soft vegetables and bag juices. Transfer to a saucepan, bring to a boil, and heat for 3-5 minutes if you are preparing it for storage.