Slow Cooker Turkey Crown
This recipe for Slow Cooker Turkey Crown is a gamechanger. Super easy and low stress it produces tender and juicy meat every time. Simply flick a switch and forget about it.
Ingredients
- 2 kg turkey crown
- 1 large carrot
- 2 large celery stalks
- 1 large onion
- 1 large sage stalk and leaves
- 1 large bay leaf
Gravy
- 500 mls boiling water
- 2 chicken stock pots
- 3 tbsp corn flour
- 4 tbsp cold water
Instructions
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Remove your turkey crown from the fridge 30 mins before you're ready to cook. Season with salt and pepper
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Put the celery stalks in the pot along with the onions, carrot, bay leaf and sage.
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Put the Turkey Crown on top.
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Place the lid on and cook for 4-5 hours on High. Don’t open the lid as it will let the steam out and slow down the cooking time. See recipe notes below for more cooking times if your crown is bigger/smaller.
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Fifteen minutes before the cooking time is up turn your grill on to high.
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When the turkey is cooked then take it carefully out of the cooking pot. I use two carving forks, one at each end to try to support the joint equally. It can be tricky. I put it onto a rack in a roasting tray but just the roasting tray is fine too.
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Brush the skin with olive oil and brown under the grill for 10-15 minutes. You can do this in a very hot oven too.
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Set aside on a chopping board and cover with silver foil or baking paper and some clean towels to rest for at least 45 minutes. This will ensure that the meat is as moist as it can be.
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Whilst the turkey is resting you can make the gravy. Remove the vegetables from the cooking liquid left in the slow cooker pot and discard.
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Pour the liquid into a medium sized saucepan along with 500 mls of double strength chicken stock. Bring to a strong simmer. Stir the cornflour and water together in a small jug or mug and add to the saucepan. Use a whisk to stir the gravy as it thickens. Add more cornflour and water if you need to thicken it more.
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Season to taste.
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Apply To Santas Ruddy Face
Recipe Notes
- Make sure your slow cooker/crock pot is big enough for your turkey joint.
- It is very important to make sure your turkey is defrosted in time if it's frozen. It will take about 24 hours for a 2kg joint to defrost in the fridge, 48 hours for a 4 kg bird. Do not cook it until it is completely thawed.
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Generally speaking -
1 kg / 2 lb: 3 - 4 hours on high
2 - 3 kg / 4 - 6 lb: 4 - 5 hours on high
4 kg / 8 lb: 5 - 6 hours on highIt is best to check if your turkey is done as soon as the shorter time length is up for your size joint. This year I have a crown joint in the freezer that is just under 2 kg so I will be aiming for 4 hours on High.
- Use a meat thermometer to easily check if your turkey is safely cooked. It needs to have reached 165 F/75 C
- Brown your Turkey Joint in a hot oven 220 C/425 F or under a hot grill/broiler to get a fabulous bronzed finish.
- Rest the Turkey for at least 45 minutes to let the juices relax into the meat.
All nutritional information is approx and meant as a guide only