Slow Cooked Herb Marinated Turkey Recipes

SLOW-COOKED HERBED TURKEY

Steps:

• In a blender, combine the first 15 ingredients; cover and process until blended. Pour half the marinade into a bowl; cover and refrigerate. Place turkey breasts in a large, shallow bowl; add remaining marinade. Turn to coat. Cover and refrigerate overnight, turning occasionally. , Drain turkey, discarding marinade. Transfer turkey breasts to a 5-qt. slow cooker. Add reserved marinade; cover and cook on high until a thermometer reads 165°, 4-5 hours. Let stand for 10 minutes before slicing.

SLOW ROASTED HERB MARINATED TURKEY BREAST

Steps:

• Mix together the chopped herbs and olive oil.
• Spread the herb mixture evenly over the turkey breast and let marinate in the fridge for at least 3 hours, or overnight.
• When you're ready to roast the turkey, preheat your oven to 250 degrees.
• Lay the turkey breast on a shallow baking sheet or pan.
• Season generously with salt and pepper.
• Roast for approximately 3 hours at 250 degrees, or until the internal temperature at the thickest part reaches 165 degrees.
• When the turkey is done, let it rest for about 10 minutes before slicing and serving.

THANKSGIVING PIONEER-STYLE HERB ROASTED TURKEY

Steps:

• For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.
• Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.
• Preheat the oven to 450 degrees F.
• Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with herb butter and season liberally with salt and pepper.
• Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
• Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven, and roast in the oven until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer. Remove the turkey from the oven, transfer to baking sheet and tent loosely with foil, and let rest 20 minutes before slicing.
• For the sage gravy:
• Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat, and let steep for 15 minutes. Remove the sage leaves.
• Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.

TURKEY HERB MARINADE

Steps:

• Marinade turkey in this solution, inside a plastic bag.
• Place in fridge for a few hours and roast.

HERBED SLOW COOKER TURKEY BREAST

Steps:

• Place turkey breast into a slow cooker. Combine butter, whipped cream cheese spread, soy sauce, parsley, basil, sage, thyme, black pepper, and garlic powder in a small bowl until smooth. Brush herb mixture over the turkey breast. Cover slow cooker.
• Cook until turkey is tender, 4 to 6 hours on High or 8 to 10 hours on Low.

HERBED SLOW COOKER TURKEY BREAST

Steps:

• Place turkey breast and water in a 6-qt. slow cooker. In a small bowl, mix remaining ingredients; rub over turkey. Cook, covered, on low 5-6 hours or until turkey is tender., Remove turkey from slow cooker; tent with foil. Let stand 15 minutes before slicing.

EASY HERB-ROASTED TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
• In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
• Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.

HERBED ROASTED TURKEY

Steps:

• Preheat oven to 350 degrees with rack in lowest position. Remove packet of giblets and neck from cavity. Discard liver. Rinse remaining giblets and neck; refrigerate until ready to make broth.
• Turn turkey on its back and bend wing tips forward and underneath neck cavity of bird so they stay in place (you may have to break the bones).
• In a small bowl, combine parsley, rosemary, sage, thyme, garlic, 4 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under skin of both.
• Season cavity with salt and pepper and loosely fill with lemons and rosemary sprigs. Using cotton kitchen twine, tie legs together so bird retains its shape and moisture during cooking.
• Pour cider in bottom of pan. Set roasting rack on top. Lift turkey onto rack, breast side up; rub with remaining tablespoon oil; season generously with salt and pepper. Tent turkey loosely with foil. Roast 1 hour. Uncover and continue to roast, basting frequently with pan juices, until an instant read thermometer inserted into thickest part of thigh (avoiding bone) registers 170 degrees, 2 1/2 to 3 hours more. (Temperature will rise about 10 degrees as turkey rests.) Tent with foil if browning too quickly; add water if pan becomes dry. Cover loosely with foil, and let stand 30 minutes before carving. Serve with roasted vegetables.

SLOW-COOKER HERBED TURKEY BREAST

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. Place turkey in cooker. Brush with honey mustard. Sprinkle with rosemary, thyme, basil, garlic pepper and salt. Pour broth around turkey.
• Cover and cook on Low heat setting 7 to 8 hours.

SLOW COOKED HERB MARINATED TURKEY

Steps:

• Note: This Recipe is for an 18 lb. stuffed turkey that is cooked in a 18 qt roaster pan. Feel free to adapt the ingredients as you will need, just make sure there is plenty is liquid in the pain to cook the turkey properly.
• For Turkey:.
• 1) Mix together dry rub ingredients into a small bowl. Rub on a layer of olive oil to the entire turkey(Inside and out). Rub the dry rub to the entire turkey (Inside and out). Wrap the turkey very tightly with plastic wrap and leave in the fridge for 12-24 hours to marinate.
• 2) When ready to start cooking, cover the potatoes, celery and carrots in a light layer of olive oil and season to taste with salt and pepper. Layer vegetables in the bottom of the roaster.
• 3) Blend together broth, hard cider and butter. Pour the mixture on top of the vegetables.
• 4) Add Turkey to the slow cooker and baste with broth mixture.
• 5) Place lid on roaster pan and cook on 250 degrees for 16-18 hours. The turkey is down when reaches 170 degrees. Baste occasionally while the turkey is cooking.
• For Gravy:.
• 1) When Turkey is done, strain the vegetables and have broth poured into a large skillet. Put vegetables aside to serve with the turkey.
• 2) Heat on medium-high heat until the broth begins to boil.
• 3) In a separate bowl, whisk in the flour and cold water until the flour is full dissolved.
• 4) Lower the heat for the broth to simmer and pour in the flour mixture. Stir the gravy until is has thickened.