No time to cook? There’s nothing like turkey in the slow cooker. And it’s not too fussy.
“Not Too Fussy” Saskatoon Crock-Pot Turkey
Ingredients
- 10 lb (5 kg) free range, fresh organic turkey
- 1 lemon, quartered
- 1 whole head garlic, halved
- Handful of fresh herbs such as sage, thyme, and oregano, plus extra
- 1 Tbsp (15 mL) unsalted butter, at room temperature
- 1/4 tsp (1 mL) kosher salt
- Freshly ground black pepper
- 1 cup (250 mL) low-sodium chicken stock
Directions
01
Pat turkey dry. Remove giblets from cavity and reserve for another use. Tuck lemon, garlic, and fresh herbs into cavity of bird. Rub skin with butter and season with salt and pepper.
Place turkey in 6.5 L Crock-Pot or slow cooker. Pour low-sodium chicken stock around bird. Tuck extra herbs around bird, if using. Cover tightly with lid and cook on high for 2 hours. Do not open lid. Reduce temperature to low and continue to cook for 4 to 6 more hours, or until turkey is tender and absolutely falling off the bone. A thermometer inserted into thickest part of thigh should register 185 F (85 C).
If you wish to crisp up the skin, transfer turkey to 9 x 13 in (23 x 33 cm) baking pan with shallow sides, and slide under preheated broiler for a few minutes.
Take slow cooker and baking pan juices and strain into large bowl. Make gravy, following the Traditional Brined Turkey recipe
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
