TURKEY IN A POT
I use this recipe often as an easy Sunday dinner idea. The turkey breast has a holiday feel when served with the cranberry gravy seasoned with cinnamon, cloves and allspice. -Lois Woodward, Okeechobee, Florida
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place the turkey skin side up in a 5-qt. slow cooker. Combine the cranberry sauce, sugar, apple juice, vinegar, garlic, mustard, cinnamon, cloves and allspice; pour over turkey. Cover and cook on low until a thermometer reads 170°, 3-1/2 to 4-1/2 hours., Remove turkey to a cutting board; keep warm. Strain cooking juices. In a saucepan, combine flour and water until smooth; gradually stir in strained juices. Bring to a boil; cook and stir until thickened, 2 minutes. If desired, stir in browning sauce. Serve with sliced turkey.
Nutrition Facts : Calories 332 calories, Fat 3g fat (1g saturated fat), Cholesterol 97mg cholesterol, Sodium 218mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 1g fiber), Protein 41g protein.
TURKEY POT ROAST
Provided by Food Network Kitchen
Time 7h30m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
SLOW COOKER THANKSGIVING TURKEY
Throw this together before work in your slow cooker, and come home to the smells of Thanksgiving! This could not be any easier. Just whip up a few side dishes and you're set!
Provided by Eating Indy
Categories Meat and Poultry Recipes Turkey Breasts
Time 8h15m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 2.6 g, Cholesterol 138.8 mg, Fat 15.6 g, Fiber 0.2 g, Protein 54.2 g, SaturatedFat 4.5 g, Sodium 379.1 mg, Sugar 0.2 g
TURKEY LEG POT ROAST (FOR SLOW-COOKER)
Make and share this Turkey Leg Pot Roast (For Slow-Cooker) recipe from Food.com.
Provided by Halcyon Eve
Categories Potato
Time 5h15m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a greased oval 5-6 quart slow cooker, combine the vegetables and broth. Place drumsticks over vegetables. Sprinkle remaining ingredients over all.
- Cover and cook on LOW for 5-5 1/2 hours, or until meat thermometer registers 180* F.
Nutrition Facts : Calories 377.1, Fat 7.8, SaturatedFat 2.4, Cholesterol 74.5, Sodium 193.4, Carbohydrate 50.4, Fiber 8.5, Sugar 7.9, Protein 27.1
PERFECT TURKEY IN AN ELECTRIC ROASTER OVEN
I never found good information on making a great whole roasted turkey in an electric roaster oven and thought I'd share my tried and true tips for making your holiday turkey moist and beautiful and delicious! I've read that roaster ovens effectively 'steam' the turkey making the meat come out ... well, steamed. This is not true. Follow these tips and your holiday turkey will get rave reviews!
Provided by Squirrel Gone Wild
Categories Whole Turkey
Time 4h20m
Yield 1 Turkey, 18 serving(s)
Number Of Ingredients 5
Steps:
- Take the insert pan out of the roaster and pre-heat the roaster to its highest setting. On mine it's 450, but use 500 if your oven goes that high.
- Do not wash the turkey! The USDA says that washing it could cause a spread of salmonella poisoning. Sprinkle salt in the cavities. Stuff if desired. Don't pre-stuff your turkey; mix and stuff ingredients immediately before roasting. Tossing in a few pieces of cut fruit or herbs is not considered 'stuffing.' Stuffing usually means filling up the cavity with about ¾ cup stuffing per pound of turkey.
- Rub the entire bird with olive oil or butter. Doctor up your bird with whatever special seasonings you wish. I always use poultry seasoning. Finish with a good sprinkle of seasoning salt and black pepper.
- I highly recommend using a wired thermometer so you can watch the temperature without lifting the lid. Your turkey will be done much earlier than the estimated cook time, so keep a sharp eye on that thermometer. If using a pop-up turkey plug type thermometer, those little pop-ups stick sometimes so you should really use two of them.
- Put the rack into the insert pan and make sure the handles are up, not tucked below. Put the bird in the insert pan on top of the rack. Don't add water to the pan. Put the insert pan back into the roasting pan. If your roaster doesn't have an insert pan, it's ok - just be very careful putting the bird into that hot oven, you don't want to burn your hands on the sides of the oven! Cover.
- Roast at highest setting for 30 minutes. The butter/oil, seasonings and the searing time will make the skin beautifully browned and perfect!
- After 30 minutes, turn the oven temperature down to 325.
- The turkey will self-baste if you do not lift the lid, so you don't have to baste it every 20 minutes like you do in your conventional oven. DO NOT LIFT LID during cooking time! Lifting the lid will increase cooking time because roaster ovens lose their heat unlike regular ovens. I've read that roaster ovens effectively 'steam' the turkey making the meat come out -- well, steamed. This is not true as you will find out. Similar to the roasted chickens you can get at your supermarket, the bird will come out moist and perfectly roasted. Why do you think they call it a Roaster Oven?.
- Figure your total cooking time from the time you first put the bird in the roaster. The Butterball website has a great calculator:.
- http://www.butterball.com/calculators-and-conversions.
- FINAL TEMPERATURE FOR SAFETY AND DONENESS IS: 180 DEGREES IN THIGH AND 165 DEGREES IN BREAST AND STUFFING. Juices should be clear, not pink.
- Check your turkey EARLY. Really start watching the temp an hour before it's supposed to be done. Your turkey will almost certainly be done before the suggested cooking time. Watch your wired meat thermometer. If using a pop-up turkey plug type thermometer, check by lifting the lid quickly so the oven doesn't lose its heat. If necessary, check after another 30 minutes, but I doubt you'll have to do that. I say check after 30 minutes because it's really OK to let the bird roast a little extra - you won't dry it out using my method if you let it go for 1/2 hour.
- When done, remove the turkey from the roaster, tent with foil, and let rest for 20 minutes. This allows the juices to really seep into the meat, so they say.
- If you try this method, please let us know your results!
- Happy Thanksgiving everyone!
Nutrition Facts : Calories 482.9, Fat 25.9, SaturatedFat 6.9, Cholesterol 193.8, Sodium 185.3, Carbohydrate 0.1, Protein 58.2
TURKEY IN A BAG
This is a very easy way to make a Thanksgiving turkey using an oven bag. The bird will be perfectly moist when done, and you can make gravy out of the juice that forms in the bottom of the bag. Plus, cleanup is a snap! The cooking time will vary for different sized turkeys.
Provided by DYCLARK
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h20m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse turkey and remove giblets. Salt and pepper to taste.
- Sprinkle the bottom of a turkey size oven bag with flour. Place turkey, celery and onions in the bag. Seal bag and poke several holes in it with a fork.
- Bake 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F (85 degrees C).
Nutrition Facts : Calories 743.8 calories, Carbohydrate 3.8 g, Cholesterol 308.7 mg, Fat 36.5 g, Fiber 0.7 g, Protein 93.2 g, SaturatedFat 10.3 g, Sodium 309.5 mg, Sugar 1.3 g
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