This post is sponsored by Honeysuckle White. All thoughts and opinions are my own!
For many years I have been dreaming about creating a Thanksgiving turkey that could be prepared in the slow cooker. I have a small kitchen and my oven doesn’t offer a lot of room for multiple dishes so my frustrations often mount when it is time to figure out timing of the bird and all the sides. If you are struggling too, I have come up with a slow cooker Thanksgiving turkey that looks beautiful AND saves you some space in the oven.
I’m partnering this year with Honeysuckle White and, believe me, it isn’t a stretch at all. Our bird every year has been from their company because it always cooks up beautifully. I was so excited to give my dream of slow cooking a bird a spin and wanted to share with you how I did that.
As you can see from these early morning shots, I got this started first thing in the morning so that it would be ready for our dinner hour. You are going to want to aim for an eight to nine pound bird to make sure that it can fit into your slow cooker. The slow cooker that I have is called the Ninja Cooker. Since we are finishing the bird in the oven to give it a golden skin, I love that I can just pop this insert right into the oven without transferring the bird.
One year I did a beautiful turkey using Ina Garten’s herb roasted turkey breast recipe and our family absolutely loved it. I wanted to recreate that delicious flavoring, packed with fresh herbs while swimming in wine, and make it using the slow cooker method.
I am not flashy with my turkey and usually have it already sliced before our guests arrive, but I know that many love to have a beautiful golden bird to carve right by the table. Maybe I saw National Lampoon’s turkey scene too many times and that may be why I am so scared.
Rest assured, a slow cooker bird can still be beautifully displayed and you can even achieve a golden skin. As I’ve gotten more familiar with pressure cooking, it has opened my eyes that it is possible to start something in your gadgets and finish it somewhere else. The slow cooker turkey can be started in the slow cooker and finished under your broiler, but WATCH CAREFULLY. I found that it needed to be moved around quite a bit as it broiled to achieve an even color and to avoid burning the skin.
Although I have always loved the flavor of the Honeysuckle White Bird, I am ashamed to say that I did not know very much about their company until I had the opportunity to work with them. I know that knowing where our food comes from is such an important thing and that’s why it’s good to know some of their business practices better. Honeysuckle White turkeys are raised on 700 independent family farms by farmers trained on animal handling practices that meet or exceed industry standards. They even have a spot on their site where you can virtually meet the farmers- how cool is that?
They also realize that good quality food shouldn’t cost a fortune and believe everyone should be able to access it. They try to offer their products at a price point that would be comparable to other products, but with higher quality standards.
I hope this post inspires you to give slow cooking your Thanksgiving turkey a try this year and to look for a Honeysuckle White turkey (available in most states) or for the Shady Brook Farms turkeys, Honeysuckle White’s sister brand, available over on the East coast.
Don’t forget to visit this post to find out how to make ALL your side dishes ahead for your Thanksgiving feast!
- 1 Honeysuckle White whole bone-in turkey, 8-9 pounds
- 2 tablespoons minced garlic (5 cloves)
- 4 teaspoons dry mustard
- 2 tablespoons chopped fresh rosemary leaves
- 2 tablespoons chopped fresh sage leaves
- 2 teaspoons chopped fresh thyme leaves
- 3 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons good olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 cup dry white wine
- In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of your slow cooker.
- Place the turkey carefully over the wine and cook on LOW for 5-7 hours. The turkey has a pop-up timer on it that you can watch for gauging when the turkey is done. Turkey is done when breast meat is 165˚ F and dark meat is 175˚ F.
- Once the turkey is done, remove and put in an oven-safe dish (unless your slow cooker insert is oven-safe). Broil under your broiler for 3-5 minutes, watching the turkey carefully to make sure not to burn the skin.
- When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
This post is sponsored by Honeysuckle White. All thoughts and opinions are my own! Pin It