Victoria Paikin pleased to present this third recipe video of thanksgiving easy recipes about how to make most juicy slow cooker turkey. Enjoy! To print Slow Cooker Turkey go to: cooking tips and tutorials go to www.RecipeLion.com
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For the Brine:
water to cover the turkey (as needed)
1 cup kosher salt
1/2 cup sugar
3 tablespoons fennel seeds
For the Turkey:
5 pounds to 7 pound turkey
1 large finely chopped onion
3 finely chopped celery sticks
water as needed
2 tablespoons of no salt seasoning
1 tablespoon Hungarian paprika
1/2 teaspoon cayenne pepper
1 tablespoon fennel seeds
1/2 teaspoon pepper
2 teaspoons kosher salt
Take frozen or partially thawed turkey and cover it with water in large pot or small cooler. Mix in kosher salt, sugar and fennel seeds. Place in refrigerator for 24-48 hours.
The day before the big turkey day, trim fat out of turkey cut it to pieces and save it. Start with frying the turkey fat on large skillet on high heat.
Then add turkey with skin side down. Cook until it gets color and then flip it and do the same to the other side; it will take about 5-7 minutes per side. Then put turkey into slow cooker pot.
Add onion and celery to the pan and caramelize it; it will take about 10 minutes.
Transfer the caramelized vegetables to slow cooker and cover with water until just covered.
Season with salt, pepper, no salt seasoning, Hungarian paprika, cayenne pepper and fennel seeds.
Pop the lid on and store inside the fridge until the next morning.
On a Thanksgiving Day remove the turkey breasts and leave them inside the fridge. Plug the turkey on high setting for 8 hours.
6 hours into the cooking time add the turkey breasts and continue to cook. Serve