Slow Cooker Thanksgiving Turkey

INGREDIENTS:

5 slices bacon
1 (5 1/2 pound) bone-in turkey breast, skin removed
1/2 teaspoon garlic pepper
1 (10.5 ounce) can turkey gravy
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon dried sage

DIRECTIONS:

Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble.

Spray a slow cooker with cooking spray. Place turkey in the slow cooker. Season with garlic pepper.

In a bowl, mix the bacon, gravy, flour, Worcestershire sauce, and sage. Pour over turkey in the slow cooker.

Cover slow cooker, and cook turkey 8 hours on Low.

Spiced Turkey Roast

INGREDIENTS:

1 1/2 pounds boneless turkey roast
2 teaspoons olive oil
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon ground allspice
1 tablespoon coarsely ground black pepper
1 cup cranberries
2 cups water
2 tablespoons orange juice
1 tablespoon cornstarch
2 tablespoons water

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Place turkey in a roasting pan, and rub with olive oil. Combine the cinnamon, cloves, allspice and peppercorns; rub over turkey.

Place turkey in the oven and roast for about 1 hour until juices run clear.

Prepare a sauce by combining the cranberries and 2 cups water in a saucepan and bringing to a boil. Lower the heat and cook until cranberries begin to pop; add the orange juice.

Combine the cornstarch or arrowroot with 2 tablespoons water and add to the sauce. Cook until thick and serve over sliced turkey.

Old Fashioned Turkey and Stuffing With Pan Gravy

INGREDIENTS:

Stuffing and Turkey:

6 crusty rolls, about 1 lb. broken
into small pieces
1 lb. ground pork
Turkey giblets, diced
3 apples, cored and chopped, about 5 cups
2 ribs celery chopped, about 2 cups
1 medium onion, chopped
2 eggs, lightly beaten
2 tsp. salt
1 tsp. dried sage
½ tsp. pepper
12-14 lb. turkey, thawed if frozen, neck and giblets removed
½ cup butter, melted

Gravy:

3 tbs. all-purpose flour
½ cup milk
Chicken broth, as needed
½ tsp. dried oregano
¼ tsp. salt
¼ tsp. pepper
½ cup dry sherry

Directions:

Preheat oven to 350 degrees. For stuffing, soak roll pieces in water, squeeze almost dry; set aside. In large skillet over high heat cook pork with giblets, breaking up meat with spoon, until browned, about 8 minutes.

Remove meat with slotted spoon; set aside. To drippings in skillet add apples, celery and onion; cook until just softened, about 10 minutes. In large bowl combine bread, meat mixture, vegetable mixture, eggs, salt, sage and pepper.

Fill turkey body and neck cavities with stuffing; truss, if desired. Place remaining stuffing in covered 6-cup casserole. Place turkey on rack set in roasting pan.

Pour melted butter over turkey. Roast, basting every 30 minutes with pan juices, until thermometer inserted into thickest part of thigh registers 180 degrees 3-3 ½ hours. Place casserole with stuffing in oven 30 minutes before turkey is done. Let turkey stand 15 minutes before carving.

Meanwhile, for gravy, skim fat from pan juices, reserving 3 tbs. fat. Over two burners on medium heat combine reserved fat with flour in roasting pan; cook, stirring constantly, 2 minutes.
Combine milk and pan juices with enough broth to equal 2 cups. Add to roasting pan with oregano, salt and pepper; bring to boil. Add sherry, cook until mixture thickens slightly, about 2 minutes. Serve with turkey.