Saturday, November 8, 2014

A Crock of Turkey

Well it is almost Thanksgiving Day here in the United States. Perhaps the one holiday more known for the meal than anything else. However please do not refer to it as “Turkey Day” or slave WILL get all up in your kool aid! That is one pet peeve it will not be submissive about.
As far back as slave can remember, it got to tear apart the bread for Great Grandmother Elma's Sage Stuffing. Sometime around the mid 60's it became it's sole duty to prepare this and all holiday meals. Often for a family of nine, counting four generations. However the fondest memories were when the meal was for my “chosen family and friends”!

This year friends at Bad Dog Bar and Grill are setting up a “Friendsgiving” Dinner. Their annual Potluck is for anyone that:
doesn't have family,
can't get to family
or doesn't want to be with family! (or just needs to esc... )
slave is honored to have been invited.

Why cook this in a crock pot? Because it frees up the oven for all of the other things you have to fix for this meal! In the next couple f weeks we will go over some new ways to fix the old favorites. 


7 - 8 lb. turkey breast
Before thawing: Check to see if frozen bird will fit into crockpot with the lid closed.
1 lemon, zested and cut in half.
2 yellow onions, (1 sliced into ½ inch slices, the other quartered)
1 head garlic, halved crosswise
3 carrots, peeled and cut into 2 inch pieces
3 pieces of celery, cut into 2 inch pieces
¼ c mayonnaise
Kosher salt
Freshly ground black pepper
½ teaspoon thyme leaves
½ teaspoon dried basil
1 tsp Herbs de Province  
1 cup white wine or chicken broth
Wipe out the crock pot and spray. 

Slice up an onion in thick (½ inch) slices. Peel and cut carrots and celery in 2 inch pieces. Lay these as a bed into the pot.

In a medium bowl mix the mayonnaise, thyme, basil, herbs, and lemon zest You will want this thick.

Check the cavity of the turkey breast for giblets. Most turkey breasts don't come with them, but if yours did, then remove them. They will be inside a small paper bag. This turkey breast had a gravy packet, remove it and place in refrigerator until you need it.
Wash the turkey breast in a clean sink and pat the out side dry with paper towels. Don't remove the skin until after the turkey has cooked. 

Liberally salt and pepper the inside of the turkey cavity.
Stuff the cavity with the halved lemon, quartered onion, and the garlic.

Slide your hand between the skin and the meat all around as far as you can and push the mayo mixture up in there under the skin, then place it into the pot with the breast side facing up.

If you have to lay it on the side, that will work – (some insist on turning the bird over for the last hour of cooking)

Wipe any extra mayonnaise mixture over the bird. BE SURE to wash your hands well after this! Sprinkle with salt and pepper.

Pour the white wine or chicken broth around the turkey. Place the cover on the slow cooker and let cook on HIGH 7-9 hours (internal temp should read 170 on meat thermometer)

It is recommended that you plan on carving BEFORE setting the bird on the table. Cooking in a crock pot will give a fantastic taste however it will NOT give you a Norman Rockwell looking brown skinned bird!

If you wish to carve the turkey on the table:
Preheat your broiler. Spray a roasting pan with nonstick cooking spray.
Remove the turkey from the crock pot using two large meat forks. Be very careful because the meat will be extraordinarily tender and ready to slip off of the bone.

Broil the turkey for 5 to 7 minutes or until the skin on the breast is nicely browned.
Remove the turkey from the oven. Allow the turkey to rest for 15 to 20 minutes before you carve it. Remove the vegetables from the cavity before you carve the turkey.
You can also put the bird into a 350 degree oven for the last 30 minutes and baste every 10 minutes.

If you have leftovers, leave them in the Crock Pot. Add your choice of vegetables, beans, potatoes, mushrooms and broth to cover. Add any seasoning you want. Cook until the potatoes and vegetables are tender and enjoy some turkey soup.
You can use the juices from the Crock Pot along with the giblets to make giblet gravy.
  • Avoid removing the slow cooker cover and checking the turkey too often. You'll release too much heat from the slow cooker, which will significantly extend your cooking time.

Allow me to recommend this video on how to carve a turkey. Believe me so many people have not been doing this simple task in the best way. Remember when you cut meat WITH the grain, it will be tougher than if you slice it ACROSS the grain. Perhaps this is why many do not like the white meat. Here is one of the best TV chefs, Alton Brown, showing you how to do this the right way:

Since slave left this turkey in the crock pot for nearly the full 9 hours, the meat was really falling off of the bone. When it came time to cut it up, the bird was simply placed upside down on the cutting board and the bones were lifted out!
If you find the meat this way, please don't try to slice thin slices, it wont work. Just cut big juicy hunks!
Now is the time to get that gravy packet out of the refrigerator and just follow the directions on that.

Note this recipe can also be followed if you plan on using the oven or even if you use a whole bird. You will find it flavorful and juicy.

Wither you decide to use a crock pot for this years feast or not, we hope you can place the emphasis on what it truly important. Focus on how thankful you are to be with your special someone.

Slave is thankful every day that it is allowed to serve my Master Indy
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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