How to prepare slow-cooked turkey in your slow cooker?
How do you slow cook turkey?
You can find out all about it in this handy guide.
But before we get to the meat, we need to talk about the seasoning.
You might think it’s a no-brainer, but you might not want to put it into your slow-cooker turkey.
The good news is that it’s actually quite easy to do.
This is a basic guide to slow-roasting turkey, but there are a few steps to getting it right.
We’ve also included a recipe for a slightly richer turkey gravy that you can use if you want to make a more intense gravy.
First, let’s get started.
Start with a turkey roast that is big enough to support the weight of your chicken legs.
You can also start slow-boiling your turkey if you don’t have a large chicken breast.
Start by carving the turkey breast into 2 to 3 inch pieces and then remove the meat from the breast, leaving the skin and skin-parts.
The skin should be as clean as possible.
Once the skin is clean, slice the turkey into thin strips.
It should look like this: Take the meat off the breast and place it in a bowl with some of the juices.
Add some of your favourite spice blend, spices such as garlic powder, oregano, rosemary, thyme, thyam, and bay leaves.
Taste it and add salt and pepper to taste.
Add more spice and a little more water if it’s too dry.
It’s OK to let the spices steep for a few minutes, but keep adding more water as it gets too thick.
You should end up with a gravy that is thick and creamy.
You’ll want to serve this gravy with your turkey, on a bed of potatoes or potatoes and bread, or with some rice.
It can be served hot or cold.
The key to making a perfect gravy is to use a meat thermometer.
The meat should be hot and ready to go.
If the thermometer is set too high or too low, it will get too dry and the gravy will not be thick enough.
You will need to adjust your spices according to your turkey’s weight.
Try to keep the spices close to the taste of the meat.
Add the liquid to the turkey if it becomes too thick and simmer it for 15 minutes.
Add enough water as the gravy thins.
The turkey will be ready to serve.
The best way to serve turkey is to let it sit on a rimmed baking sheet or tray for 15 to 20 minutes.
You want the turkey to be moist, not dry.
If you’re not sure how to do this, you can also bake the turkey in the oven, at a low temperature, for an hour or so.
Serve the turkey hot with some steamed greens or a side salad.
If it’s really thick and fluffy, you’ll want a layer of stuffing or gravy.
The gravy will be slightly thick and you can serve it over mashed potatoes or some mashed potatoes and rice.
For an even more intense turkey gravy, add a little butter, flour, salt and a teaspoon of cayenne pepper.
Cook it for another 20 to 25 minutes or until the gravy is thick enough to coat the bottom of the slow cooker.
If your turkey isn’t big enough, add the turkey breasts and meat back into the slow-crocker and simmer for another 15 to 30 minutes.
Serve it with some bread, potatoes, or rice. Enjoy!