Slow Cooked Herbed Turkey Recipes

SLOW-COOKED TURKEY WITH HERBED STUFFING

Steps:

• Place turkey in a 5- or 6-qt. slow cooker. Whisk 1/4 cup gravy, condensed soup and seasonings. Cover and refrigerate remaining gravy. Stir apple, celery, onion and, if desired, mushrooms into gravy mixture. Stir in stuffing cubes; spoon over turkey. Cook, covered, on low until a thermometer reads 170° and meat is tender, 3-4 hours., Remove turkey from slow cooker; tent with foil. Let stand 10 minutes before slicing. Warm remaining gravy. Serve with turkey and stuffing.

SLOW COOKER HERBED TURKEY BREAST

Steps:

• Rinse turkey breast and pat dry with paper towels; sprinkle with salt and black pepper. Place 2 rosemary sprigs, 2 thyme sprigs, 1/4 cup chopped onion, and butter slices into turkey breast cavity.
• Place celery leaves, remaining white onion, and remaining rosemary and thyme sprigs into a large slow cooker. Lay turkey breast over vegetables and herbs with the top facing down. Pour white wine into cooker and cover.
• Cook on High until meat is tender and an instant-read meat thermometer inserted into the thickest part of the breast meat reads 170 degrees (75 degrees C), about 6 hours. Let turkey breast rest for 15 minutes before slicing.

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-COOKER HERBED TURKEY AND WILD RICE CASSEROLE

Steps:

• In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in onion, carrot and celery. Cook 2 minutes, stirring occasionally; drain.
• In 3 1/2- to 6-quart slow cooker, beat 1 can of the broth and the soup with wire whisk until smooth. Stir in remaining can of broth, the marjoram and pepper. Stir in turkey mixture and wild rice.
• Cover and cook on high heat setting 30 minutes.
• Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed.

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.

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 TURKEY BREAST

Steps:

• Place turkey in crockpot.
• Combine remaining ingredients in a bowl and mix well.
• Brush over turkey.
• Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours in crockpot.
• You can cook this in the oven if you prefer.

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.