Crockpot Turkey

Crockpot Turkey

No Thanksgiving dinner is complete without some turkey! The other day, our Kroger had whole turkeys on sale for $0.37 per pound. I just could not pass up the deal! My husband said, “You can get a turkey, but make sure that it is not dry when you cook it.” So, off I set on the quest for a moist, tender turkey – “I can’t go wrong with a crockpot!” I thought. I was right – oh so good, moist, and tender, I want to go get another one! I cooked the turkey and de-boned/froze it into 8 bags for meals in the near future. Now I feel less like a failure for burning dinner last week! From a financial standpoint, that’s the meat for 8 meals for right at $4.50! So, here’s what I did:

1 whole turkey (mine was about 12 pounds and I had to cut the wings off to fit in my 6 quart crockpot)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon dried parsley
1 whole onion
2 whole apples

Thaw turkey overnight in the refrigerator. Cut skin and visible fat off the turkey. Remove the bag inside the turkey. Rub turkey with the olive oil and place inside crockpot, breast side up.

Cut onion and apples into large chunks. Stuff inside turkey and around. Mix together all spices. Sprinkle all over turkey.

Place lid on crockpot and turn on high. Note: my lid did not sit securely over the large bird so I put aluminum foil over the turkey and then put the lid on to keep the juices “sealed in.”

Cook on high for 2-3 hours. It is important to get the internal temperature over 140 degrees within a good time frame to avoid food-borne illness potential! After 3 hours, turn the turkey to low and cook for 6-8 more hours, or overnight. Your turkey should reach 170 degrees before you turn the crockpot off.

If you want your turkey a little more brown, just broil it for a few minutes after removing from the crockpot. Carve and enjoy!