Turkey Crown in slow cooker??

tindella

Shouldn't be a problem - as people have said getting it to fit in is all you need to worry about. I've cooked many a chicken in my slow cooker - had to take off the legs of a bigger one once! - but it cooks beautifully - really moist. I browned it in oil in my frying pan first so that it comes out the right colour. I cooked it with tarragon and lemon. Don't worry if you have no room for the veggies - you don't need them for moisture. My recipe says to cook it on HIGH for 3-4 hours but I suppose it depends on how big the crown is - and how big your slo cooker is.

Good luck !

lessonlearned

Ooh thanks for the extra advice. I have bought a frozen one and I've checked and it does fit. Just.

Maman......we did that last year. DS1 cooked it and bought it over but it was an awful faff. And he misjudged the timings bless him because he forget his oven wasn't fan assisted. so the meal was a bit delayed. I didn't mind but he was upset, he thought he'd spoiled the day.

So I decided this year To buy a smaller bird and will also cook a piece of gammon. That way I can keep it all "in house" and save my son the bother. He's got enough to do with the baby and bringing all the baby paraphernalia anyway.

I'm not that keen on turkey if I'm honest. Last year I gave most of it away. I would say at least half. So another reason to buy a smaller bird this year, otherwise I will end up eating through January. :eek:

I think I will brown it first in the frying pan, just to give it a nice colour. I realise it won't have a crispy skin but that doesn't matter. I will add some bacon too......it's tradition innit.:rotfl:

I think I will braise it on some vegetables - if there's room - and add a bit of red wine or cider, hopefully it will make a nice gravy.

I actually find turkey rather dry so maybe doing it in a slow cooker will keep it moist.

Thanks for all your helpful ideas and suggestions.

lessonlearned

Tindella......posts crossed. :rotfl:

Yes I'll definitely brown it first so it doesn't look anaemic. :rotfl:

maman

lessonlearned wrote: »

Tindella......posts crossed. :rotfl:

Yes I'll definitely brown it first so it doesn't look anaemic. :rotfl:

I use my wok to brown large pieces of meat, much more manageable than a frying pan.:)

lessonlearned

maman wrote: »

I use my wok to brown large pieces of meat, much more manageable than a frying pan.:)

Great idea, thanks. Makes sense.

caronc

If you or guests want crispy skin, once slow cooked remove the skin then dry off if it's damp then pop on a tray between two layers of greaseproof paper, pop another tray on top and roast while the roast spuds are cooking. Once cooked "accidently" forget to serve and enjoy later as a "cook's perk";)

EmmaQ

DebtFreeSeason wrote: »

Sure and it's really good! Just throw in some thyme (or any spices and herbs you prefer), carrots, onion, celery and you'll be getting a wonderful homemade meal!

Oh yeah! I cook turkey the same way as you. I always add thyme, salt and pepper. I don't like a lot of spices, but I like when there are some of them present. It is very tasty and healthy!:j

PasturesNew

lessonlearned wrote: »

I actually find turkey rather dry so maybe doing it in a slow cooker will keep it moist.

It needs a moist atmosphere, so it retains moisture. The SC aids with that.

Also: REST it. You can remove it from the SC, cover it in foil and several layers of tea-towels, or, since the SC is warm you could just turn off the SC and then either leave the turkey in it, or remove it/wrap in foil and drop back into the empty SC to rest/stay warm.

Eenymeeny

Some great tips here thanks. Using the wok to brown joints is genius, I'll be using that one! Could anyone advise on the time per pound needed for slow cooking turkey crown please?
I'd just like to add that my local butcher happily halved a turkey crown for me and resealed it. Another reason to support your local tradesmen.