You can discard the giblets or save them to make into a stock or incorporate into stuffing. If the turkey is frozen, you’ll need to thaw it first. If you thaw the turkey in the fridge, this could take up to 5 or 6 days for a larger bird. [3] X Research source
If you like, you can add butter and seasoning under the skin or inside the body cavity.
There’s no need to add a lot of water or broth. The turkey will make its own juices as it cooks. Alternatively, you can use a slow-cooker liner to help keep the turkey juicy and prevent sticking. The liner also makes it easier to clean out the slow-cooker when you’re done. [5] X Research source
Alternatively, put hot water or broth in the slow cooker and pre-heat it to the highest temperature setting before putting in the turkey and reducing it to low.
Avoid opening the slow cooker frequently, since this will let out heat and slow down the cooking time. Take care not to overcook the turkey, since the white meat will become dry if it cooks too long.
Some turkeys may contain a neck as well as giblets.
You can also put seasonings under the skin or in the inner cavity of the turkey. For example, you can use orange, lemon, clove, onion, and rosemary to stuff the cavity and infuse the turkey with flavor. Mix 1 cup of butter with chopped rosemary and thyme (1 tablespoon of each), 5 minced cloves of garlic, zest of 1 orange and 1 lemon, a pinch of salt and a dash of honey. Place it in the refrigerator until the butter is firm, then place slices of the compound butter between the meat and the skin of the turkey.
Don’t let other items in the fridge touch the raw turkey.
You may need to remove 1 or more racks from your oven to make the turkey fit.
If you like, you can sprinkle a few pinches of poultry seasoning in the liquid to add a hint of savory spice.
To test for doneness, put a meat thermometer in the thickest part of the thigh. When it reads 165 °F (74 °C), the turkey is done. Make sure your oven is correctly calibrated so the temperature doesn’t drop into the “danger zone” in which dangerous bacteria can grow, between 40 and 140 °F (4 and 60 °C). [14] X Research source Use an oven thermometer to test the temperature of your oven and adjust the oven’s thermostat if necessary. [15] X Research source
Skim the fat off the liquid in the pan and serve it as a jus gravy. There’s no need to let the turkey rest after slow roasting it—it should be nice and juicy!
Skim the fat off the liquid in the pan and serve it as a jus gravy. There’s no need to let the turkey rest after slow roasting it—it should be nice and juicy!
