No need to check your calendar. I know it’s not November, but I couldn’t wait until next fall to share this turkey recipe with you. I for one, think turkey should be enjoyed year round, instead of once or twice a year, and one of my favorite ways to make it is in a crockpot.
I had never had turkey made in a crockpot until a few years ago, when my grandmother-in-law made it for Thanksgiving. It was the most tender, juicy, fall-off-the-bone turkey that I’ve ever had. Plus, it doesn’t take up precious space in the oven, which leaves more room for important things like rolls and stuffing. Genius.
When I came across this recipe for crockpot turkey, I knew I had to try it. By going through the additional step of sautéing some celery and onions at the beginning, you’re left you some flavorful stock at the end, which makes a ridiculously easy gravy. Seriously, all you have to is strain whats left at the bottom of the crockpot, then heat it until its thickened, and you’re left with brown, flavorful gravy.
Ideally, you’ll need an oval crockpot in order to fit a turkey breast. If you can’t get the lid to fit tightly, just cover the crockpot with foil – I promise, it will work fine. Also, be careful when adding additional salt. I always use low-sodium chicken broth, but even so, it can be salty. I like to add salt and pepper at the end after my gravy and turkey is cooked, to ensure it doesn’t get too salty.
Source: Mel’s Kitchen Cafe