How to Roast Tender Juicy Turkey in Clay Pot Slow Cooker
Sleepy After the Thanksgiving Feast? Don't Blame the Turkey!
Turkey is a must-have dish at our Thanksgiving dinner table. It promotes relaxation and a sense of ease. Turkey meat is rich in tryptophan, an essential amino acid necessary for the production of Vitamin B3 (Niacin) and serotonin, a hormone that not only aids in relaxation but also induces sleepiness.
If you're roasting a smaller turkey, around 7-8 lbs, try cooking it in a VitaClay Multicrock Stockpot. You won't believe the Juiciest Clay-Baked Turkey Yet!
I just had to share this – I cooked the best darn turkey ever, and guess where I made it? In my VitaClay! This bird turned out so incredibly tender, juicy, and bursting with flavor, and the kicker? It only took an hour and a half. Can you believe it? I used to be all about the oven for turkey, but yesterday, I took a leap and tried it in my VitaClay. And oh boy, it was worth it! In fact, it was ready in half the time, leaving everyone wondering why this turkey was the juiciest and tastiest they've ever had. The turkey breasts were not dried like I used to cook in the oven. They were moist and tender! Now you know my secret!
Several sprigs fresh herbs, such as; thyme, parsley, rosemary, and sage
2 bay leaves
1 stick (8 tablespoons) unsalted butter, melted. ( I used only 3 tablespoons)
Salt and pepper the inside of the breast cavity with herbs, and bay leaves inside. Rub the seasoning outside your turkey as well. (Optional: I marinated this the day before)
Add 3 cups water and onion on the bottom of your VitaClay stock pot.
Fit the bird in your vitaclay 6 qt clay pot. Brush generously with half of the butter.
Set on “fast” to cook for 1 hour or until the inside turkey temperature reaches about 150-160 F, (or 165 F if you don’t plan to brown the turkey in oven). The nicest part is that you can open the pot to check in any moment, unlike your mother’s crockpot or pressure cooker.
Brown the Turkey- set oven for 425 degrees F and brush continue to roast until a thermometer registers 165 degrees F in the thigh of the bird, about 30 minutes more.
To make the gravy, start by ladling 2 cups of the flavorful turkey juices from your clay pot oven into a saucepan set over medium-high heat. In a separate bowl, mix 2-3 tablespoons of arrowroot flour (for a gluten-free option) or the flour of your choice with 3 tablespoons of water. Once thoroughly mixed, add this mixture into the saucepan with the turkey juices. Allow it to cook until it reaches your desired consistency. Stirring occasionally will ensure a smooth and delicious gravy. Enjoy!
Remove the turkey from the oven and set aside to rest for 15 minutes before carving. Carve and serve.
Place your small turkey vertically in your vitaclay stock pot.
For the best juicy tender results, you may want to carve the tender meat portion out first, then leave the rest of the turkey in clay pot to cook for additional time as needed.
Save turkey cartilage and bones for a yummy bone broth soup! It is one of my favorite nourishing soup of the year! Check out the recipe here