Thanksgiving E-Style for Four

Turkey is one of those holiday staples that gets a bad wrap. It can be bland or very easily dried out. On Thanksgiving especially, we spend so much time prepping  and cooking the meal that it pales in comparison to the time it takes to eat said meal. Hours of blood, sweat, and tears for 20 minutes of eating? Are you kidding?

Well, your holiday is about to get a lot easier, my friend. With a little sidekick known as the crockpot.

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I love using my crock because, frankly, it just makes my life easier with less hands-on time.

With my little family of four, the stacking method I used was perfect. The turkey was nicely roasted, and the potatoes were buttery soft. You can add additional E-friendly sides to this such as  herbed brown rice, roasted non-starchies (zucchini, broccoli, cauliflower, etc.), or some sourdough toast.

Layer your crock by using some strategic foil shelves. NOTE* It’s not necessary to foil-line the very bottom of yours like I did with mine. I did it because I discovered a hairline crack in the bottom of my pot and didn’t want it leaking. When you layer in the turkey, place a flat piece of foil on top as your shelf, then put the foil-wrapped potatoes on top. I used 2 (very) large sweet potatoes, and split them between the four of us. You can also use 4 small, if you have the space in your crock.

I used some turkey stock to help keep the bird moist, without adding too much fat.

The baked sweet potatoes are very straight forward. I cleaned and rubbed them dry, spritzed with a little coconut oil, seasoned with salt, and poked them all over to vent. I wrapped each one tightly in a piece of foil to finish. You can bake them in the oven (400 degrees for about an hour) or lay them right in your crock.

As far as seasoning for the turkey I kept it classic and simple, but feel free to dress it up in whatever way you like: Cajun seasoning, Italian seasoning, lemon pepper, garlic-herb, etc.

I see the holidays as a time to experiment with classics rather than always sticking to the same tried-and-true recipe.

Crockpot Thanksgiving Turkey (THM FP or E)

  • Servings: 4
  • Time: 3-4 hours
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1.5 – 2lbs. turkey breasts
  • 2 tsp softened butter
  • 1/2 – 1 c turkey stock
  • 3 tsp poultry seasoning
  • 1 tsp smoked paprika
  • salt and pepper

Directions

  1. In a small bowl, combine the poultry seasoning, paprika, salt, and pepper.
  2. Sprinkle the spice mixture over the turkey breasts and then rub the spice mixture all over, using about 1/2-1 tsp of the softened butter on each breast.
  3. Place the turkey in the bottom of a crockpot, and gently pour the turkey stock around it. Cover with a foil shelf and top with foil-wrapped sweet potatoes(if using).
  4. Cover and cook on high for 3-4 hours.
  5. Shred and serve!


Mushroom-Shallot Gravy (THM FP)

  • Servings: 4-6
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 8oz white mushrooms, diced
  • 1 medium-sized shallot, minced
  • 3 garlic cloves, minced
  • 2 cups turkey stock
  • 1/2 Tsp butter
  • 1 tsp dried thyme
  • 1/8 tsp xanthan gum
  • salt and pepper

Directions

  1. In a medium saucepan, melt the butter over medium-low heat. Add the mushrooms and shallots and saute about 3-4 minutes until soft.
  2. Add the garlic, salt, pepper, and thyme, and cook about 1 minute.
  3. Add the turkey stock and whisk in the xanthan gum.
  4. Simmer over medium heat, stirring occasionally, until the gravy reaches the thickness you like.

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