Juicy og øm crockpot Tyrkiet

Juicy and Tender Crockpot Turkey

Servings

6-8

Prep Time

25 minutes

Cook Time

20 minutes

Calories

290

Cuisine

American

Category

Main Dish

Crockpot Turkey delivers everything you love about a traditional turkey without the hassle of oven-roasting. Slow cooking ensures tender, flavorful meat while maintaining a juicy texture. The vegetables and broth create a natural gravy base that infuses the turkey with even more deliciousness.


Finish the turkey with a quick broil for crispy skin, and serve it alongside the perfectly cooked vegetables for an easy, elegant main dish that’s perfect for holidays or special occasions.

Juicy and Tender Crockpot Turkey

Ingredients

  • 4–6 lb turkey breast (bone-in or boneless)

  • 1/4 cup unsalted butter, softened

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 2 teaspoons paprika

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried sage

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 onion, quartered

  • 2–3 celery stalks, chopped

  • 2 carrots, chopped

  • 4 garlic cloves, smashed

  • 1/2 cup chicken or turkey broth

  • Juice of 1/2 lemon

Directions

  1. Pat the turkey breast dry with paper towels. Gently loosen the skin, creating a pocket between the skin and meat.

  2. In a small bowl, mix the butter with garlic powder, onion powder, paprika, thyme, rosemary, sage, salt, and black pepper.

  3. Spread half the seasoned butter under the skin of the turkey breast, and rub the rest over the surface of the turkey.

  4. Layer the bottom of the crockpot with onion, celery, carrots, and smashed garlic cloves.

  5. Place the turkey breast on top of the vegetables, skin-side up.

  6. Add chicken or turkey broth and lemon juice to the bottom of the crockpot.

  7. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the internal temperature of the turkey breast reaches 165°F (74°C).

  8. For a golden, crispy skin, transfer the turkey breast to a baking sheet and broil for 5–7 minutes. Keep a close eye to prevent burning.

  9. Let the turkey rest for 10 minutes before slicing. Serve with the vegetables and any drippings for added flavor.

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Madlavningstips

  1. Vælg den rigtige kalkun: Et mindre kalkunbryst (4-6 lbs) fungerer bedst i de fleste crockpots.
  2. Hold låget lukket: Undgå at åbne låget ofte, da det frigiver varme og forlænger tilberedningstiden.
  3. BOLIN Variationer: For mere smag, udskift kyllingebuljong med hvidvin eller æblecider.
  4. Crispy hudindstilling: For ekstra sprød hud skal du ikke springe over broiling -trinet!
  5. Brug et termometer: Sørg for, at kalkunbrystet når 74 ° C (74 ° C) for sikkert og perfekt kogt kød.

 

Servering af forslag

  • Par med klassiske Thanksgiving -sider som kartoffelmos, grønne bønner og tranebærsauce.

  • Brug resterende kalkun i sandwich, supper eller gryderetter.

  • Server de kogte grøntsager som en sideskål, dryppet med den smagfulde bouillon.

 

FAQ'er

Spørgsmål: Kan jeg bruge en hel kalkun i crockpot?
EN: En crockpot er bedre egnet til kalkunbryst. Hvis du bruger en hel kalkun, skal du sikre dig, at den passer komfortabelt, og juster tilberedningstiden i overensstemmelse hermed.

Spørgsmål: Hvordan gør jeg kalkunen forud for tiden?
EN: Kog kalkunen dagen før, opbevar den i sine juice og genopvarmet i crockpot på lavt i 1-2 timer før servering.

Spørgsmål: Kan jeg bruge frosset kalkun?
EN: Tø altid kalkunbrystet helt inden madlavning for at sikre selv madlavning.

Spørgsmål: Hvordan laver jeg en sauce fra drypings?
EN: Sil safterne, og lad derefter simre med en roux (smør og mel), indtil den er fortykket.

Spørgsmål: Kan jeg springe smøret over?
EN: Ja, men smøret tilføjer rigdom og hjælper med at opnå sprød hud. Erstat olivenolie med en lettere mulighed.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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