Best Turkey Thighs Pot Roast Style Slow Cooker Recipes

AMAZINGLY SUCCULENT ROAST TURKEY THIGHS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sprinkle flour into oven bag and place it in a 9x11-inch pan.
• Spread onion, celery, and carrot pieces on the bottom of the bag. Rinse turkey thighs and pat dry with paper towels. Rub olive oil under the skin and on the outside of the thighs.
• Sprinkle seasoned salt liberally on turkey thighs and rub it under the skin (see Cook's Note). Arrange thighs on top of vegetables. Close the bag with the tie. Make six slits in the top of the bag with a sharp paring knife. Place pan in the oven, making sure oven bag does not touch top heating element.
• Roast until an instant-read thermometer inserted into the thigh meat reaches 165 degrees F (74 degrees C), about 1 hour.

SLOW COOKER TURKEY LEGS

Steps:

• Wash the turkey legs, and shake off excess moisture. Sprinkle each turkey leg with about 1/2 teaspoon of poultry seasoning, salt, and black pepper to taste. Wrap the leg tightly in aluminum foil. Repeat with remaining legs.
• Place the wrapped turkey legs into a slow cooker with no liquids or other ingredients. Set the cooker to Low, and cook until the meat is very tender, 7 to 8 hours.

TURKEY POT ROAST

Steps:

• Combine 1/4 cup flour, the chopped thyme, paprika, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Rub all over the turkey, then transfer to a 6-quart slow cooker.
• Combine the remaining 1/4 cup flour, the wine, tomato paste, Worcestershire sauce, 1 tablespoon parsley and the bay leaves in a medium bowl. Scatter the carrots, celery, onion, potatoes and thyme sprigs over and around the turkey in the slow cooker. Pour in the wine mixture, then cover and cook on low, 7 hours.
• Transfer the turkey to a cutting board. Skim off the fat from the gravy in the slow cooker and discard the bay leaves. Stir in the remaining 1 tablespoon parsley and season with salt and pepper. Slice the turkey and serve with the vegetables and gravy.

TURKEY LEG POT ROAST (FOR SLOW-COOKER)

Steps:

• In a greased oval 5-6 quart slow cooker, combine the vegetables and broth. Place drumsticks over vegetables. Sprinkle remaining ingredients over all.
• Cover and cook on LOW for 5-5 1/2 hours, or until meat thermometer registers 180* F.

TURKEY THIGHS WITH MAPLE MUSTARD SAUCE FOR THE CROCK POT!

Steps:

• In slow cooker, place potatoes. Place turkey thighs on top.
• In a small bowl stir together mustard, syrup and tapioca. Pour over turkey. Cover, cook on low for 6-7 hours or on high for 3-3 1/2 hours.

TURKEY THIGHS "POT ROAST" STYLE (SLOW COOKER)

Steps:

• 1. Coat large slow cooker liner with non stick cooking spray. Add carrots, potatoes, celery, onion, garlic and broth.
• 2. Heat oil in large skillet over medium-high heat. Brown thighs, skin side down (in batches, if necessary) Until skin begins to crisp.
• 3. Place thighs on top of vegetables in slow cooker and sprinkle with remaining ingredients.
• 4. Cover and cook on low for 5 1/2 hours. Thighs should read 189F when instant thermometer is inserted).
• 5. Remove thighs to platter or cutting board and slice (or serve whole). Serve vegetables and juices in a aerving bowl.