Let’s face it; yes we are all “thankful” on Thanksgiving, but much of the day’s focus is on the food. It is the one day a year we all eat – and eat – and eat. And often, our ovens – like our stomachs – aren’t nearly big enough to fit all that food come Thanksgiving Day.
No worries, we have the solution. Whether you’re cooking for a house full or just for two, let the mouthwatering aroma of roasted turkey fill your home this Thanksgiving with one of our delicious, oven-free, turkey dinner recipes.
Slow Cooker Herb Turkey Breast delivers big on taste but is perfect for small gatherings. You won’t have to worry about what to do with all those left overs either. Using the slow cooker locks in the juices, giving you a tender, juicy turkey, fit for any feast.
It also makes cooking simple. Brush the breast with oil and rub on a mixture of savory herbs. Add onion and celery and set to cook on LOW for 5 hours or HIGH for 3.
- 1 Tablespoon vegetable oil
- 2 teaspoons dried sage
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 3/4 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 (6 to 7) pound turkey breast, thawed
- 2 celery ribs
- 1 medium onion, quartered
- Brush turkey breast with oil. Stir sage, paprika, rosemary, salt, thyme and black pepper in small bowl; rub herbs over turkey skin.
- Place celery and onion in crock. Add turkey breast.
- Cover and cook on HIGH 3 hours or LOW 5 hours until meat temperature registers 165°F.
- Let turkey breast sit 15 minutes before carving.
If you’re entertaining a crowd, you can’t go wrong with the Quick Roast Turkey prepared in a roaster oven. This easy to make turkey is perfect for Thanksgiving. By using a roasting oven, the turkey self -bastes itself since juices from the turkey collect on the lid, then continually drip back down onto the turkey. This creates a moist, juicy turkey sure to get rave reviews from family and friends.
Like the slow cooker, once in the roaster you can forget about the turkey until it is ready to carve. And since the turkey cooks in the roaster, the traditional oven is open for your appetizers, potatoes, casseroles, roasted vegetables, stuffing, rolls, pastries…
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dried rosemary leaves
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon dried sage
- 14 to 15 pound turkey, fresh or totally thawed
- 1 onion, cut in half
- 1 stalk celery
- 1/4 cup melted butter or vegetable oil
- In a medium size bowl, stir onion powder, salt, cracked black pepper, paprika, rosemary, thyme and sage. Set aside.
- Remove the rack from the roaster oven. Cover and heat oven to 325°F.
- Remove giblets and neck from cavities of turkey. Set aside and use for giblet gravy.
- Place turkey on rack. Stuff cavity with onion and celery. Brush turkey with butter or oil. Rub turkey with seasoning mixture.
- Using handles on rack, place rack with turkey in roaster oven and cook 1 1/2 to 2 hours or until meat thermometer registers 165°F.
- The roaster oven cooks a turkey in less time than a regular oven, but use a meat thermometer to make sure your turkey is thoroughly cooked.
- Turkey cooked in a roaster oven will be very moist, but less brown than a traditionally roasted turkey. Seasoning rubs add flavor and enhance the appearance of a roaster oven cooked turkey.
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