Turkey Thighs Pot Roast Style Slow Cooker Recipes

Steps:

• 1. Coat large slow cooker liner with non stick cooking spray. Add carrots, potatoes, celery, onion, garlic and broth.
• 2. Heat oil in large skillet over medium-high heat. Brown thighs, skin side down (in batches, if necessary) Until skin begins to crisp.
• 3. Place thighs on top of vegetables in slow cooker and sprinkle with remaining ingredients.
• 4. Cover and cook on low for 5 1/2 hours. Thighs should read 189F when instant thermometer is inserted).
• 5. Remove thighs to platter or cutting board and slice (or serve whole). Serve vegetables and juices in a aerving bowl.

Steps:

• In a greased 5-qt. slow cooker, combine the first six ingredients. Place drumsticks over vegetables. Sprinkle with the seasoned salt, thyme, parsley and pepper. Cover and cook on low for 5 to 5-1/2 hours or until turkey is tender. If desired, top with chopped fresh parsley just before serving.

Steps:

• In a small bowl, mix the salt, garlic powder, smoked paprika and pepper until well combined. Put the onions in the bottom of a 6-quart slow cooker with the garlic cloves.
• Slowly work your fingers under the skin of the turkey breast to separate the skin from the breast, being careful not to tear the skin. Rub the butter under the skin, covering the entire breast as evenly as possible, then rub the outside of the skin with the garlic powder mixture.
• Place the turkey breast on top of the onions and garlic in the slow cooker and set the slow cooker to low. Cook until the meat is falling apart, 6 to 8 hours depending on the size of the breast.
• Remove the turkey and any bones from the slow cooker. Pull the meat off of the bone and place the turkey back into the juices left in the slow cooker. Using 2 forks, shred the meat in the juices and allow to rest for 5 to 10 minutes before serving.

Steps:

• Combine 1/4 cup flour, the chopped thyme, paprika, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Rub all over the turkey, then transfer to a 6-quart slow cooker.
• Combine the remaining 1/4 cup flour, the wine, tomato paste, Worcestershire sauce, 1 tablespoon parsley and the bay leaves in a medium bowl. Scatter the carrots, celery, onion, potatoes and thyme sprigs over and around the turkey in the slow cooker. Pour in the wine mixture, then cover and cook on low, 7 hours.
• Transfer the turkey to a cutting board. Skim off the fat from the gravy in the slow cooker and discard the bay leaves. Stir in the remaining 1 tablespoon parsley and season with salt and pepper. Slice the turkey and serve with the vegetables and gravy.