Crock Pot Turkey Verde Food

CROCK-POT CHILE VERDE TURKEY LEGS

Steps:

• Wash the peppers and tomatillos, remove the stems, cut the peppers in half lengthwise, remove the membranes with the seeds.
• Place them on a rimmed cookie sheet along with the garlic cloves and white onion. Coat them evenly with about 1 tablespoon of extra virgin olive oil. Broil on high for 20 minutes, flip them over and continue to broil them another 20 minutes. Turn off the broiler and let it all cool down in the oven.
• Once the peppers and tomatillos are cool enough to handle, pour everything into a blender along with all the juices. Add the salt, garlic salt, coriander, thyme and cumin. Blend everything until it starts to look more like a purée than a salsa (about 30 seconds). If you aren't serving this to children, feel free to leave it a little bit chunky. Taste test it to see if you'd like to add a little more seasoning.
• Pour equal amounts of the sauce over the turkey legs and potatoes if you are using two crock-pots. If you are using one, then use it all up. Cover and cook them on high for 3½ to 4 hours. Turn the legs over after two hours. Garnish with chopped cilantro when serving.

CROCK POT TURKEY VERDE

Steps:

• Place the turkey breast half in a 3-1/2 quart crockpot.
• Combine remaining ingredients, stirring, and pour over the turkey.
• Cover crockpot and cook on LO heat for 8 to 10 hours.
• To serve: cut the turkey into slices and wrap (with some sauce) in the warmed tortillas.

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 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 (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!