The Pressure Cooker Shop > Slow Cooker Turkey Recipe

Turkey with garlic

Ingredients: 1 1/2 pounds Boneless turkey thighs, skin removed Salt and pepper or lemon pepper to taste 1 tablespoon olive oil 6 cloves garlic, left whole 1/2 cup dry white wine 1/2 cup chicken broth 1 tablespoon chopped parsley

Directions:
Season turkey with salt and pepper or lemon pepper. In a large skillet over medium-high heat, heat olive oil. Add turkey thighs; brown for about 10 minutes. Place turkey in slow cooker; add remaining ingredients. Cook on HIGH for 3 to 4 hours, or until turkey thighs are cooked through. Remove garlic cloves from pot. Mash a few and return to the slow cooker, if desired. Serve turkey with juices. Serves 4 to 6.

Turkey with sour cream

Ingredients: 1 Boneless breast of turkey (about 3 1/2 pounds) 1 Teaspoon salt 1/4 teaspoon pepper 1 teaspoon dried dill weed 1/4 cup water 1 Tablespoon vinegar 3 Tablespoons flour 1 Teaspoon dried dill weed 1 Cup sour cream

Directions:
Sprinkle both sides of turkey breast with salt, pepper and 1 teaspoon dill weed. Place turkey breast in slow cooker. Add water and vinegar, cover and cook on low for 7 to 9 hours or until tender. Remove turkey breast to a platter; keep warm. Transfer juices to a saucepan; place on stovetop and heat over medium-high heat. Let simmer uncovered for about 5 minutes to cook down juices. Dissolve flour in small amount of cold water and stir into the juices. Add the second teaspoon of dill weed. Cook on until thickened, about 15 to 20 minutes. Stir in sour cream and turn off heat. Slice meat and serve with the sour cream sauce. Serves 6 to 7.

Turkey with sweet potato

Ingredients: 3 Medium sweet potatoes or regular potatoes, peeled and cut into 2-inch cubes 1 1/2 to 2 pounds turkey thighs, skin removed 1 jar (12 ounces) turkey gravy (or use 1 1/2 to 2 cups) 2 Tbsp. flour 1 Tsp. dried parsley 1/2 Teaspoon dried rosemary crushed 1/4 Teaspoon dried leaf thyme 1/8 Tsp. pepper 1 1/2 to 2 cups frozen cut green beans

Directions:
Layer the sweet potatoes and turkey into the slow cooker. Combine gravy, flour, parsley, rosemary, thyme, and pepper; stir until smooth. Pour gravy mixture over the turkey and sweet potatoes. Cover and cook on high for 1 hour. Reduce heat to low and cook 5 hours longer. Stir in beans. Cover and cook 1 to 2 hours until turkey is tender and juices run clear. Remove turkey and vegetables to a serving dish with a slotted spoon. Stir sauce and serve with turkey and vegetables. Serves 6