Crockpotturkeybreastandgravy Recipes

Steps:

• Remove skin if desired, and brine turkey the night before. (I used a mixture of water and apple juice to total 1 gallon, with 1 cup kosher salt, 1 cup of brown sugar, peppercorns, rosemary, dried thyme, cloves, bay leaves, allspice, garlic and sliced onion--but use any brine you like).
• Rinse turkey thoroughly and pat dry.
• Rub with olive oil, followed by seasonings and spices.
• Place carrots, onion and celery in bottom of slow cooker.
• Place turkey on top of vegetables.
• Add enough stock to cover vegetables.
• Cook on high 1 hour, and low until done, 3-6 hours depending on your slow cooker (mine cooks fast and too hot) and size of turkey (mine was 5 lbs). I checked the temperature after 3 1/2 hours and it was done at 165 degrees, but I kept it on warm until dinner since it was done much earlier than I expected.
• Remove turkey and let rest while you make gravy.
• To make gravy, measure 2 cups of broth from the slow cooker. Even though you only added about a cup or so of stock, the turkey and veg. make more juice. Careful, it's hot! I turned off my cooker about a half hour earlier so it wouldn't be as scalding.
• Melt butter over med. heat and whisk in flour for 2-3 minute to make a blonde roux.
• Slowly add stock while constantly stirring until desired consistency reached. Season with salt and pepper to taste, but taste it first because mine needed no salt.

Steps:

• Mix the first 5 ingredients in a small bowl. Place vegetables in a 6- or 7-qt. slow cooker; top with turkey. Rub turkey with seasoning mixture., Cook, covered, on low 5-6 hours or until a thermometer inserted in turkey reads at least 170°. Remove from slow cooker; let stand, covered, 15 minutes before slicing., Meanwhile, strain cooking juices into a small saucepan. Mix flour and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.

Steps:

• Place onion and celery in cavity of turkey breast.
• Sprinkle turkey with salt and pepper and place in 5 to 6 quart slow cooker.
• Pour broth over turkey, cover and cook on low for 7 to 8 hours.
• Remove turkey to serving platter, cover with foil to keep warm while making gravy.
• Place liquid in saucepan after straining out veggies, and add 1 to 2 cans chicken broth- depending on how much gravy you want to make.
• In a covered jar, shake together the flour mixed with about 1/2 to 1 cup of water until smooth- or you can whisk it in a bowl.
• When liquid comes to a boil, slowly stir in flour mixture, adding just enough to thicken it to your liking.
• Cook until it bubbles and thickens, stirring often.

Steps:

• Combine 1/4 cup flour, the chopped thyme, paprika, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Rub all over the turkey, then transfer to a 6-quart slow cooker.
• Combine the remaining 1/4 cup flour, the wine, tomato paste, Worcestershire sauce, 1 tablespoon parsley and the bay leaves in a medium bowl. Scatter the carrots, celery, onion, potatoes and thyme sprigs over and around the turkey in the slow cooker. Pour in the wine mixture, then cover and cook on low, 7 hours.
• Transfer the turkey to a cutting board. Skim off the fat from the gravy in the slow cooker and discard the bay leaves. Stir in the remaining 1 tablespoon parsley and season with salt and pepper. Slice the turkey and serve with the vegetables and gravy.

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onions and celery in the hot butter until onions are translucent, about 8 minutes; remove from heat.
• Place a plastic slow cooker liner into a 6-quart slow cooker. Place dry bread stuffing into the liner bag and sprinkle contents of seasoning packet over the bread. Stir cooked onions and celery, cranberry sauce, 1/2 cup melted butter, chicken broth, and 1/2 teaspoon salt into the dressing mix, taking care not to pierce the bag.
• Rinse turkey breast and pat dry with paper towels; season turkey breast with 1/2 teaspoon salt. Push the dressing mixture to the edge of the cooker and lay the turkey breast into the slow cooker with the pop-up timer facing upward.
• Cook on High until the pop-up timer in the turkey breast pops, 4 to 4 1/2 hours. Transfer turkey breast to a cutting board and let stand for 10 minutes before serving. Transfer dressing to a serving bowl and serve alongside turkey.

Steps:

• Place turkey breast into a large slow cooker. Whisk onion soup mix and water in a bowl and pour the mixture over the turkey breast, spreading it out to evenly cover the meat.
• Stir garlic powder, onion powder, parsley, seasoned salt, basil, and oregano in a bowl until thoroughly combined; sprinkle the seasonings over the turkey breast.
• Cook on Low until turkey is very tender and the seasonings have flavored the meat, 8 to 9 hours. An instant-read meat thermometer inserted into the thickest part of the breast should read at least 165 degrees F (75 degrees C).