For Easter I had Belinda and Bryan over for a full on Thanksgiving feast! We had turkey, ham, cornbread dressing, rolls, and gravy. It's nice to be so far from home and still have family to share the holiday with.
Crock-Pot Turkey is so simple and delicious, I 100% recommend trying this out. The meat is much more tender than if it was cooked in the oven!
Ingredients:
4-6 lb turkey
Tony Chachere's
pepper
1/2 stick butter
1. Cut the skin off the turkey. Rub turkey with a little of the butter, and liberally sprinkle with Tony's and pepper. Place the 1/2 stick of butter in the rib cavity.
2. Cook 4-6 hours in a crock-pot. Use a meat thermometer to test for doneness. It should read 170 degrees. (I cooked on high for 1 hour then turn down to low)
** If you have time you can cook on low for about 8 hours.
** If you have time you can cook on low for about 8 hours.
Gravy:
Ingredients:
Broth from the turkey (can use water from the gizzards if making with dressing, can also add chicken broth)
1 boiled egg
2 Tbs. corn starch
pepper to taste
1. Heat broth in a small saucepan.
2. Ladle out 1/4 cup of the broth and mix vigorously with cornstarch (you can shake in an old jar for best results.
3. Whisk the gravy till your reach your desired consistency. Add chopped boiled egg.
No comments:
Post a Comment