Whole turkey is a common culinary centerpiece for holiday meals.
Brought from North America to Europe in the 16th century, the domestic turkey has become a culinary staple of the holidays and, although it is also eaten year-round, is usually the main event at many gatherings when cooked whole. Turkey meat is naturally dry, but this can be rectified by cooking the bird in a moist environment, such as a Crockpot. The bird is large and can weigh a great deal, even with feathers removed and the body cavity cleaned, so cooking it in the pot can be slightly difficult. With an adequate Crockpot, however, moist and flavorful meat is easy to produce. Add this to my Recipe Box.
Instructions
1. Remove the giblets from the body cavity and rinse the entire bird under running water. Pat it dry with paper towels.
2. Place the halved lemon, eight garlic cloves and one quartered onion in the body cavity.
3. Set the bird, breast side up, in the Crockpot and pour the chicken stock around it.
4. Baste the turkey with the melted butter. Sprinkle on the salt, pepper and chosen spices.
5. Place the remaining onion and garlic around the turkey. Set the lid of the Crockpot securely on top.
6. Turn the dial to high and cook the turkey for 5 hours.
7. Insert the meat thermometer into the thickest part of the turkey, without touching the bone. It should read 170 degrees F.
8. Cook the turkey for another hour if the internal temperature has not reached 170.
9. Reduce the heat to warm and keep it at that setting until ready to eat. Let sit, covered with tinfoil, for 20 minutes before eating.
Tags: body cavity