Katy Mann – Writer
Writing and reviewing horror fiction, because I love scary stories!


Wooden spool turkey

Wooden spool turkey

Crockpot Thanksgiving Recipes


I love cooking turkey in a crockpot for Thanksgiving.  It keeps everything simple, so I can enjoy the day.


Here are two turkey recipes I’ve prepared several times.  I was surprised by the onion in the turkey breast recipe, but if you use Maui onions, the flavor stays mild.




This first recipe, Old-Fashioned Turkey Breast, is from Not Your Mother’s Slow Cooker: Recipes for Entertaining, by Beth Hensperger.  I love this book.


One 15.5 ounce can chicken broth


2 ¼ cups water


2 ribs celery, cut into large pieces


1 medium–size onion, (I use a mild one, like a Maui)


¼ cup unsalted butter, cut into pieces,


1 teaspoons salt-free mixed herb seasoning (I use a teaspoon of my favorite herbs)


One 5- to 6-pound bone in whole turkey breast, rinsed and patted dry.


1/4 cup instant flour, such as Wondra


2-3 tablespoons Madeira, to your taste


Salt and pepper


Cooker – medium to large, round or oval; Setting and cook time:  HIGH for 5-7 hours; turkey breast added after first hour.


Combine the broth, 2 cups of water, celery, onion, butter and herbs in the slow cooker.  Cover and cook on HIGH until it simmers, about 1 hour.


Add the turkey, skin side down, cover and continue to cook on HIGH for an additional 4.5 to 6 hours.  Turkey is done when an instant read thermometer inserted into the center registers 170 to 180 F.


When turkey is cooked, transfer it to a platter, cover with aluminum foil, and let stand for 10 minutes before carving.


Gravy – strain liquid left in cooker through cheesecloth-lined colander; press to squeeze the juice from the vegetables and discard vegetables.  Skim off the fat with a spoon.  Pour the liquid into a large, non-stick skillet and bring to a boil over high heat.  In a small bowl, whisk together the flour, the remaining ¼ cup water, and the Madeira until the flour dissolves.  Pour this slurry into the hot broth, stirring constantly until the gravy Is thick and bubbly.  Add salt and pepper. Serve with hot sliced turkey.





This second recipe, Turkey Leg Pot Roast, is from a Taste of Home Slow Cooker, 76 Cozy Family Meals.  I found this little gem of a cookbook in the check-out line at Ralph’s grocery store a few years back.


3 medium potatoes, quartered


2 cups fresh baby carrots


2 celery ribs, cut into 1 ½ inch pieces


1 medium onion, peeled and quartered


3 garlic cloves, peeled and quartered


½ cup chicken both


3 turkey drumsticks, about ½ pound each


2 teaspoons seasoned salt


1 teaspoon dried thyme


1 teaspoon dried parsley flakes


¼ teaspoon pepper.


In greased 5 quart slow cooker, combine the first six ingredients. Place the drumsticks over the vegetables.  Sprinkle with the seasoned salt, thyme, parsley, and pepper.  Cover, cook on LOW for 5 to 5 ½ hours or until a meat thermometer reads 180 F.



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