We have an incredible Italian Braised Chicken recipe created by Cathy Menees of Living Lekker that I had a hunch would work for slow cooker Thanksgiving Turkey. This turkey is completely amazing and moist. And you can put your carving knife away-- this meat just falls off the bone. Your guests will be shocked and awed when your turkey emerges from the Wonderbag instead of the oven. The crispy browned skin is achieved at the end by a few minutes under the broiler, a magnificent touch.
- Salt and pepper
- 2 whole turkey legs (connected drumstick and thigh), on the bone with skin
- 1 1 whole turkey breast, on the bone with skin
- 3 Tbsp fresh thyme, chopped
- 4-6 Tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 cups chicken stock
- Water to partially cover
Drizzle both sides of your turkey pieces with olive oil (using about 2 Tbsp of olive oil). Salt and pepper your turkey on both sides. With the skin side up, sprinkle the thyme and rosemary mixture over the turkey.
Heat a 6-8 quart pot on medium-high heat. Add 1 Tbsp of olive oil and brown the turkey on both sides (about 3 min per side), browning the skin-side first (you can sprinkle the opposite side with rosemary and thyme at this point). Just one piece of the turkey will likely fit in the pot at a time. Remove from pan and set aside.
Add onions, and sauté for 5 minutes, until soft and golden. Add the garlic and cook for 30 seconds. Add ½ cup of the chicken broth to deglaze the pan, stirring vigorously to dislodge any browned bits.
Place the turkey legs on top of the onion mixture with the breast going on top of the legs. Pour the remaining broth and just enough water to just come up the skin-line of the turkey breast piece, taking care not to submerge the skin. Bring to a boil, then reduce heat to medium and simmer, covered, for 30 minutes.
Place the lidded pot into your Wonderbag and seal for 6 hours. When ready to serve, remove pot from bag, and place turkey pieces into a 9 x 13 Pyrex dish. Place under the broiler in your oven for about 5 minutes, or until the skin starts to blister and crackle.
To Serve: Place the turkey pieces onto a cutting board and remove meat from the bone (best to do with hands, but take care as it will be hot!). Place the turkey pieces into you selected serving dish.
Tips: The heat retained in this recipe is truly amazing. A ceramic enamel cast iron is the best pot to use, but if not available, other pots will certainly work. Be sure that your turkey is completely cooked through before serving. You can always test the temperature with a thermometer; however, the reading for the meat will be slightly lower than the poultry “done” temperature as the heat has started to drop ever so slightly.