Sweet and Spicy Satsuma Turkey

Fresh tangerines, riesling and orange jam bring out the sweet notes, while crushed red pepper adds zest to this Asian-inspired turkey dish. Serve with steamed hot rice as a side dish, so that it is soaked in a delicious sauce. If you don't want to use wine, replace it with 1/2 cup chicken stock and add 1/4 cup orange juice.
Combine the first 6 ingredients in a 5-liter oval electric slow cooker.Wash the turkey in cold water; pat dry. Sprinkle the turkey with five-spice powder and salt. Preheat a large nonstick skillet over medium-high heat. Pour the oil into the pan; stir to coat. Add the turkey; cook for 3-4 minutes on each side or until lightly browned. Place the turkey in a single layer on top of the onion mixture in the slow cooker, slightly overlapping each other. Add the orange slices. Cover and cook over low heat for 4 hours.Remove the turkey from the slow cooker. Remove the turkey bones; discard the bones. Place the turkey on a platter. Pour the cooking liquid and orange slices into a medium saucepan, reserving 1/4 cup of the cooking liquid. Combine the remaining cooking liquid and cornstarch in a small bowl, stirring with a whisk until smooth. Combine the cornstarch mixture with the orange mixture in a saucepan. Bring to a boil; cook, stirring constantly, for 1 minute or until the sauce thickens.Serve the sauce on top of the turkey. If desired, sprinkle with green onions.