My Top Picks Fall Favorites Slow Cooker

Turkey with a Dry Rub

Can be made in slow cooker or in the oven

Ingredients

  • small turkey (7 to 8 lbs.) or a Jenni-O turkey breast
  • 1 Tbls. salt
  • 2 t. Lawry's seasoned salt
  • 1 t. garlic powder
  • 1/2 t. chopped dried basil leaves
  • 1/2 t. pepper
  • 1 t. poultry seasoning
  • 1 t. paprika
  • canola oil
  • 1/2 c. chopped celery
  • 1/2 c. chopped onion

Gravy

  • 2 c. turkey broth, strained and fat skimmed
  • 1 c. warm water
  • 1/2 c. white unbleached all-purpose flour

Instructions

Combine dry rub ingredients in a small bowl and set aside.

Remove the neck and giblets from the front and back cavities of the turkey and discard. Wash the bird under cold water and pat dry with paper towels.

Brush the outside of the turkey with canola oil.

Sprinkle entire surface of the bird with seasoned mixture.

For extra flavor, put ½ cup chopped onion and 1/2 cup chopped celery into the cavity.

OVEN METHOD: Roast, uncovered, on a rack in a shallow roasting pan at 325 degrees until meat thermometer registers 180 degrees. If the turkey reaches desired color before cooking time is finished, cover the bird loosely with a tent of foil to avoid over browning. Allow turkey to stand 15 minutes before carving.

SLOW COOKER METHOD: Cook turkey for about 7-8 hours on LOW, or until turkey comes apart easily. Baste occasionally with juices.

To Make Gravy: Mix warm water and flour with a whisk to blend. Heat broth until it boils; slowly pour in water/flour mixture and stir with a whisk until gravy thickens (1-2 minutes). Add a little black pepper and serve with turkey slices.

NOTE: You can freeze leftover cooked turkey to eat or use in a different recipe, at another time.

I like to use leftover turkey to make my Turkey Tetrazzini or my Turkey Thyme Risotto.