Prep 48 hrs
Cook 16 hrs
I hate my oven being taken up on thanksgiving! Plus it just seems so difficult to try to keep a turkey from drying out. I developed a recipe where I can slow cook a turkey in a roaster pan where it comes out so flavorful, juicy and tender you don't even need a knife to cut it. The best part is, the turkey is prepped a few days before thanksgiving and it starts cooking the night before! Leaving you to be able to take care of everything else you need to do that day, instead of worrying about the turkey. Know I wanted to try sharing it with others so maybe they can enjoy it as well.
- 2 sweet onions (chopped)
- 1⁄2 lb baby carrots
- potato (As many as you would like to serve)
- 2 (16 ounce) boxes vegetable broth
- 2 (12 ounce) bottles hard alcoholic cider
- 1⁄4 cup softened butter
- 1⁄4 cup olive oil (Divided)
- 1⁄4 cup shake & blend flour
- 1⁄2 cup cold water
- 3 tablespoons dried thyme
- 6 tablespoons dried rosemary
- 6 tablespoons ground sage
- 1 tablespoon salt
- 1 1⁄2 tablespoons pepper
- 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.