Saftig og øm crockpot kalkun

Juicy and Tender Crockpot Turkey

Servings

6-8

Prep Time

25 minutes

Cook Time

20 minutes

Calories

290

Cuisine

American

Category

Main Dish

Crockpot Turkey delivers everything you love about a traditional turkey without the hassle of oven-roasting. Slow cooking ensures tender, flavorful meat while maintaining a juicy texture. The vegetables and broth create a natural gravy base that infuses the turkey with even more deliciousness.


Finish the turkey with a quick broil for crispy skin, and serve it alongside the perfectly cooked vegetables for an easy, elegant main dish that’s perfect for holidays or special occasions.

Juicy and Tender Crockpot Turkey

Ingredients

  • 4–6 lb turkey breast (bone-in or boneless)

  • 1/4 cup unsalted butter, softened

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 2 teaspoons paprika

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried sage

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 onion, quartered

  • 2–3 celery stalks, chopped

  • 2 carrots, chopped

  • 4 garlic cloves, smashed

  • 1/2 cup chicken or turkey broth

  • Juice of 1/2 lemon

Directions

  1. Pat the turkey breast dry with paper towels. Gently loosen the skin, creating a pocket between the skin and meat.

  2. In a small bowl, mix the butter with garlic powder, onion powder, paprika, thyme, rosemary, sage, salt, and black pepper.

  3. Spread half the seasoned butter under the skin of the turkey breast, and rub the rest over the surface of the turkey.

  4. Layer the bottom of the crockpot with onion, celery, carrots, and smashed garlic cloves.

  5. Place the turkey breast on top of the vegetables, skin-side up.

  6. Add chicken or turkey broth and lemon juice to the bottom of the crockpot.

  7. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the internal temperature of the turkey breast reaches 165°F (74°C).

  8. For a golden, crispy skin, transfer the turkey breast to a baking sheet and broil for 5–7 minutes. Keep a close eye to prevent burning.

  9. Let the turkey rest for 10 minutes before slicing. Serve with the vegetables and any drippings for added flavor.

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Matlagingstips

  1. Velg riktig kalkun: Et mindre kalkunbryst (4–6 kg) fungerer best i de fleste crockpots.
  2. Hold lokket lukket: Unngå å åpne lokket ofte, da det frigjør varme og forlenger koketiden.
  3. Buljongvariasjoner: For mer smak, erstatt kyllingbuljong med hvitvin eller eplecider.
  4. Sprø hudalternativ: For ekstra sprø hud, ikke hopp over broiling -trinnet!
  5. Bruk et termometer: Forsikre deg om at kalkunbrystet når 74 ° C for trygt og perfekt kokt kjøtt.

 

Serverer forslag

  • Par med klassiske Thanksgiving -sider som potetmos, grønne bønner og tyttebærsaus.

  • Bruk rester av kalkun i smørbrød, supper eller gryteretter.

  • Server de kokte grønnsakene som en sideskål, dryppet med den smaksrike buljongen.

 

Vanlige spørsmål

Spørsmål: Kan jeg bruke en hel kalkun i Crockpot?
EN: En crockpot er bedre egnet for kalkunbrystene. Hvis du bruker en hel kalkun, må du forsikre deg om at den passer komfortabelt, og juster koketiden deretter.

Spørsmål: Hvordan lager jeg kalkunen på forhånd?
EN: Kok kalkunen dagen før, oppbevar den i juice, og varm opp Crockpot på lavt i 1-2 timer før servering.

Spørsmål: Kan jeg bruke frossen kalkun?
EN: Tiner alltid kalkunbrystet helt før du koker for å sikre jevn matlaging.

Spørsmål: Hvordan lager jeg en saus fra dryppene?
EN: Sil saftene, la det småkoke med en roux (smør og mel) til det er tyknet.

Spørsmål: Kan jeg hoppe over smøret?
EN: Ja, men smøret tilfører rikdom og hjelper til med å oppnå sprø hud. Erstatte olivenolje for et lettere alternativ.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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