Crock Pot Turkey A Whole Turkey Food

WHOLE TURKEY IN A SLOW COOKER RECIPE

Steps:

• Combine salt, paprika, onion powder, dried thyme, white pepper, garlic powder and black pepper in a small bowl and set aside. Prep the vegetables and place inside the slow cooker (I use a 7 quart that's oval shaped but this one is an 8-Quart or this one).
• Remove turkey from packaging and remove neck and pouch with organs. Discard or save for use in another recipe. Optionally, rinse turkey with water. Pat dry with paper towels.
• Fold back the wings. Rub smashed garlic all over outside of the turkey. Put one garlic in the slow cooker and the rest inside the turkey. Put the rub all over the outside and inside the turkey. Add the quartered lemon to the inside of the turkey. Tie the legs with kitchen twine.
• Place turkey on top of the vegetables, you may need to move the veggies around depending on the size of your slow cooker. Cover slow cooker and cook turkey on low for 6-8 hours. (I used a 9.82-pound turkey, it took about 6 1/2 hours. The time will depend on the size of the turkey and your slow cooker.)
• Remove turkey and place in a 9×13 glass or ceramic baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes but watch it carefully. It may take less time or a little longer, depending on the temperature of the broiler in your oven, you don't want to burn your turkey.
• Allow turkey to rest after removing it from the broiler for 25 to 30 minutes.

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.

SLOW COOKER THANKSGIVING TURKEY

Steps:

• Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble.
• Spray a slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper. In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour over turkey in the slow cooker.
• Cover slow cooker, and cook turkey 8 hours on Low.

CROCK POT TURKEY (A WHOLE TURKEY)

Steps:

• 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.
• 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.
• 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.
• 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...
• 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.
• 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.
• 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.
• 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.
• If you have any juice left in the bottom use it to make gravy, it will be delicious.
• Enjoy!

SARASOTA'S CROCK-POT TURKEY BREAST POT ROAST

Steps:

• Turkey -- In a large saute pan on medium high heat, add the butter and olive oil and pan sear the turkey, just a few minute until lightly golden brown.
• Crock Pot -- Transfer the turkey to the crock pot and add all the vegetables.
• Broth -- Mix the broth and seasoning and pour over the turkey. I do use a bit more liquid then most crock pot dishes, but I love to thicken the sauce, it makes a great gravy.
• Cook -- On low cook for approximately 7-8 hours, high 5-6.
• Gravy -- Remove the turkey and vegetables from the crock pot and transfer to a serving platter. Cover with foil to let rest. Pour the juice from the crock pot into a small pot on the stove and stir in a slurry of (corn starch and water) to thicken the sauce. I add a little at a time to get it to the consistency I like best. I don't like my gravy too thick. You can strain the gravy if you want, but I don't find it necessary. I just use a hand held small strainer spoon to get out any small pieces. Add 1 teaspoon fresh parsley to finish the sauce.
• Serve -- Slice up the turkey surrounded by the vegetables and potatoes and serve with a side of gravy. Leftover turkey and any gravy makes a great Hot Turkey Sandwich. So save those leftovers, or you can make a turkey has which is always good. ENJOY!