Crock Pot Turkey A Whole Turkey Food

CROCK POT TURKEY BREAST

Steps:

• Rinse the turkey and pat it dry with paper towels.
• Rub turkey all over with the oil.
• Carefully pull back skin over breast and rub with seasonings.
• Place breast, meaty side up into a 5 quart slow cooker.
• Peel the onion, cut it into quarters and place around the edges of the pot.
• Peel the garlic cloves and place around the sides of the cooker (maybe rub some minced under the skin).
• Cook for 9 hours if frozen or 7 ½ hours if not frozen on low or to 170 degree internal temperature.
• Let bird rest 10 minutes before carving.
• Discard vegetables.

CROCK POT TURKEY LEGS

Steps:

• In a large stock pot dissolve salt and sugar in warm water.
• Add soy and Worchestershire sauces along with celery seed and Country French herb mix.
• Place thawed turkey legs in pot and cover with water.
• Refrigerate for 24 hours.
• After brining, remove turkey from brine and rinse off with water.
• Place turkey legs in slow cooker and cook on low until internal temperature reaches 170 degrees (about 6-8 hours on low).
• Optional step: For those that want to eat the legs with skin-on, you may want to place your legs on a cookie sheet and place under a broiler for a few minutes, watching very closely and rotating as necessary to brown up the skin.
• Serve and enjoy!

CROCK POT TURKEY (A WHOLE TURKEY)

Steps:

• 1. REMEMBER: DO STEPS 2 OR 3 24 HOURS AHEAD OF TIME TO ENSURE GOOD FLAVOUR!!! AND REMEMBER TO START EARLY IN THE MORNING ON HIGH IF IT'S A BIG BIRD. CHECK THE TEMPERATURE PERIODICALLY WITH A MEAT THERMOMETER. 180'F IS YOUR GOAL TEMPERATURE. IF THIS IS DONE FASTER THEN ANTICIPATED JUST PUT ON LOW OR BUFFET SETTING IF YOU HAVE ONE.
• 2. Once you have washed and patted dry your turkey rub it all over with Olive Oil, then coat with your favourite dry rub. Salt and pepper the whole bird too.
• 3. If you prefer to use just herbs using sage, thyme and marjoram is recommened. I'd even throw in a little rosemary to the mix because I like it.
• 4. Once the bird has sat for a day in the fridge with the dry rub or herbs on it you're ready to start to cook the bird, first start with the veggies...
• 5. Cut them up in good size chunks other wise they might dissintegrate on you. Lightly toss the veggies in olive oil and season with salt and pepper. Put in the bottom of the crock pot.
• 6. Pour the stock into the crock pot, but use only a small amount, it's just for steam, not to boil the turkey. Place the turkey on top of the veggies and stock. If you have more veggies then can fit under the turkey slide them along side the turkey.
• 7. Basting isn't necessary, it should baste itself, but if you open the lid a lot it might not baste properly, so hand baste if you like to peek a lot. You can also baste it with some whole cream or egg white to crisp the skin.
• 8. When it hits 180'F it's done. When serving, be careful. Chances are the bird will be very tender and the meat will fall off the bones. You might want to take the wings, legs etc. off and display them on a nice platter. If you wish serve the cooked veggies along side in a nice dish. You can also add some greens around the edge of the platter under the turkey for presentation.
• 9. If you have any juice left in the bottom use it to make gravy, it will be delicious.
• 10. Enjoy!

CROCK POT CHICKEN OR TURKEY STOCK

Steps:

• Preheat the crock-pot on high.
• Try breaking up the bones as small as possible, place with all the other ingredients in the crock-pot.
• Cover with as much boiling water your crock-pot can take, I can add approx 6 cups of water.
• Switch to LOW and cook for 12 or up to 24 hours.
• Strain, cool, skim of the fat, use the stock or freeze.
• If there is any meat on the bones, remove it and use for the soup or other dishes, it will be also good for a ragout.
• Enjoy!

CROCK POT PULLED TURKEY

Steps:

• Place turkey in slow cooker stoneware.
• In a saucepan over medium heat, combine remaining ingredients except for liquid smoke.
• Bring to boil and simmer for 5 minutes.
• Remove from heat and stir in liquid smoke.
• Pour sauce over turkey.
• Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until turkey is falling apart.
• Transfer turkey to a cutting board and pull meat off the bones in shreds, using two forks.
• Return to sauce and keep warm.
• When ready to serve, spoon shredded turkey and sauce over warm buns.
• Delicious& Dependable Slow Cooker Recipes.

SLOW COOKER TURKEY TENDERLOIN

Steps:

• In a large bowl, whisk together the olive oil, vinegar, honey, dijon mustard, garlic, herbs, and seasonings until evenly combined.
• To marinate the turkey, go to the next step, otherwise, see "Cook the Turkey Tenderloins" below.
• Place the turkey in the bowl (or in a gallon-sized Ziplock bag) with the marinade and toss to coat. Cover and refrigerate for 1 to 8 hours to allow the flavors to infuse with the turkey tenderloins.
• Add turkey tenderloins to the slow cooker pot. Pour over the marinade sauce along with the chicken broth. Cook the turkey breast tenderloins on low for 6-8 hours, checking the turkey tenderloin temp after 4 hours.
• Turkey tenders are done when a thermometer inserted into the thickest part of the tenderloin, registers 165 degrees F. Remove the turkey from the crockpot and let rest for 10 minutes before slicing and serving.