Slow roasted Turkey

Quick tip to keep your turkey  flavorful.  The turkey gets rubbed with an herb paste ahead of time, so the salt and seasonings can work into the meat. I use a full complement of herbs, such as sage, rosemary, and thyme, but you could certainly create your own combinations based on what’s growing on the windowsill or sitting in your refrigerator. Original Recipe by: Huffignton Post

Slow roasted Turkey

  • 6 – 6 1/2 lbs turkey breast
  • 2 teaspoons vegetable oil
  • Salt and pepper
  • 1 medium onion
  • 4 garlic cloves
  1. Rinse the turkey and pat it dry with paper towels.
  2. Rub turkey all over with oil.
  3. Carefully pull back skin over breast and rub with seasonings.
  4. Place breast, meaty side up into a 5 quart slow cooker.
  5. Peel the onion, cut it into quarters and place around the edges of the pot.
  6. Peel the garlic cloves and place around the sides of the cooker (maybe rub some minced under the skin).
  7. Cook for 9 hours if frozen or 7 ½ hours if not frozen on low or to 170 degree internal temperature.
  8. Let bird rest 10 minutes before carving.
  9. Discard vegetables.

Adapted from Huffintonpost