Turkey Cooking - Crock Pot Style
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 6-8
  • 1 - 5-8lbs Turkey Breast, thawed. If you have a small turkey instead of just a turkey breast that is under 9 lbs, you can use it in this recipe as well. But 9 lbs is the biggest you can safely fit in a 6.5qt crock pot.
  • 1 - Onion, halved - once half roughly chopped.
  • 3 - Garlic Cloves, whole
  • 1 - medium apple (gala or fuji), cored and halved
  • 2 c of chicken broth
  • 3 c of white wine (dry, sweet - like a Semillion or Riesling) or just plain ole' water. The wine will help keep the turkey moist and flavorful.
  • Handful of dried cranberries.
  • Seasoning: 2 tbsps of paprika, 2 tbsps of ground ginger, 1 tsp of white pepper, 2 tbsps of sea salt and roasted garlic, and 1 tbsp of basil. You can use whatever spices you'd like.
  • Extra Virgin Olive Oil or melted butter (3tbsps).
  • Supplies: 1 5-6qt crock pot, 1 crock pot liner (this is a godsend for this recipe and makes for a cinch for clean up, kitchen twine, meat thermometer (essential for your kitchen), and measuring cups.
  1. Turn your crock-pot on to the 'high' setting. Line it with your crock-pot/slow cooker liner. Place the half of the onion that you chopped on the bottom.
  2. When preparing all turkey dishes, make sure that your turkey is completely thawed. Frozen turkeys, depending on size, can take up to 4-5 days to thaw out completely. If you're buying fresh, then you don't have to worry about this part. Thaw your turkey and then pat it dry. Don't forget to dry out the chest cavity as well. Let it rest on your PLASTIC cutting board.
  3. Next make sure that all of your veggies are prepped and ready to go. If so, pass GO and continue to step three.
  4. Take your kitchen twin and place it under the bird, you'll want 2 or 3 pieces of twine that are long enough to tie around the bird so that you can keep everything together as it cooks.
  5. Slowly separate the skin away from the meat of the bird and rub ½ of your seasonings between the skin and the meat. You'll save the remainder for the outside of the bird once you're ready to crisp up the skin in the broiler.
  6. Place your bird so that the breast meat is on the bottom, your kitchen twine is ready to tie everything up, and the chest cavity is facing you. Place the half of onion, garlic cloves, and apple halves inside the cavity and tie up the bird.
  7. Set the turkey breast on top of the chopped onion bits and pour your chicken stock and white wine/water around and inside (about ½ cup) the bird. Sprinkle with dried cranberries.
  8. Cover for 6 hours on high, then check with your thermometer to see if the inside has reached 165F. If not let it go for a little longer.
  9. Once your turkey has reached 165F, CAREFULLY remove it from the crockpot and place it breast side up on a broiler safe dish. Make sure the top rack of your oven has enough room for your turkey and is about 3-4 inches away from the broiler element. Turn your oven to a high broil.
  10. While your oven is heating up, give a generous coating of either olive oil or butter to the turkey skin and sprinkle with the remaining seasonings.
  11. Place your bird in the oven to broil, with the oven door cracked open and don't go anywhere. Let it broil until the skin is nice and crispy and has a medium-dark golden brown color.
  12. Remove and let the bird rest for 5 minutes. You can prepare your gravy with some of the drippings in the crock pot or you can save those juices and make a wonderful turkey stock ( I recommend the latter if you're going to make the Miso Noodle Soup recipe)
  13. Enjoy and serve your turkey as normal. SAVE THE CARCASS! Place any leftovers in the fridge (you'll use those for the soup.)
Recipe by Nerds and Nomsense at http://www.nerdsandnomsense.com/food/turkey-miso-noodle-soup/