Turquia de barro suculenta e macia

Juicy and Tender Crockpot Turkey

Servings

6-8

Prep Time

25 minutes

Cook Time

20 minutes

Calories

290

Cuisine

American

Category

Main Dish

Crockpot Turkey delivers everything you love about a traditional turkey without the hassle of oven-roasting. Slow cooking ensures tender, flavorful meat while maintaining a juicy texture. The vegetables and broth create a natural gravy base that infuses the turkey with even more deliciousness.


Finish the turkey with a quick broil for crispy skin, and serve it alongside the perfectly cooked vegetables for an easy, elegant main dish that’s perfect for holidays or special occasions.

Juicy and Tender Crockpot Turkey

Ingredients

  • 4–6 lb turkey breast (bone-in or boneless)

  • 1/4 cup unsalted butter, softened

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 2 teaspoons paprika

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried sage

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 onion, quartered

  • 2–3 celery stalks, chopped

  • 2 carrots, chopped

  • 4 garlic cloves, smashed

  • 1/2 cup chicken or turkey broth

  • Juice of 1/2 lemon

Directions

  1. Pat the turkey breast dry with paper towels. Gently loosen the skin, creating a pocket between the skin and meat.

  2. In a small bowl, mix the butter with garlic powder, onion powder, paprika, thyme, rosemary, sage, salt, and black pepper.

  3. Spread half the seasoned butter under the skin of the turkey breast, and rub the rest over the surface of the turkey.

  4. Layer the bottom of the crockpot with onion, celery, carrots, and smashed garlic cloves.

  5. Place the turkey breast on top of the vegetables, skin-side up.

  6. Add chicken or turkey broth and lemon juice to the bottom of the crockpot.

  7. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the internal temperature of the turkey breast reaches 165°F (74°C).

  8. For a golden, crispy skin, transfer the turkey breast to a baking sheet and broil for 5–7 minutes. Keep a close eye to prevent burning.

  9. Let the turkey rest for 10 minutes before slicing. Serve with the vegetables and any drippings for added flavor.

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Dicas de cozinha

  1. Escolha o peru certo: Um peito menor de peru (4-6 libras) funciona melhor na maioria dos painéis de barro.
  2. Mantenha a tampa fechada: Evite abrir a tampa com frequência, pois libera calor e prolonga o tempo de cozimento.
  3. Variações de caldo: Para mais sabor, substitua o caldo de galinha por vinho branco ou cidra de maçã.
  4. Opção de pele crocante: Para uma pele crocante extra, não pule o degrau!
  5. Use um termômetro: Certifique -se de que o peito de peru atinja 74 ° C (165 ° F) para obter carne segura e perfeitamente cozida.

 

Servindo sugestões

  • Combine com lados clássicos de ação de graças, como purê de batatas, feijão verde e molho de cranberry.

  • Use restos de peru em sanduíches, sopas ou caçarolas.

  • Sirva os vegetais cozidos como acompanhamento, regados com o caldo saboroso.

 

FAQs

P: Posso usar um peru inteiro na panela de barro?
UM: Uma panela de barro é mais adequada para os seios de peru. Se estiver usando um peru inteiro, verifique se ele se encaixa confortavelmente e ajuste o tempo de cozimento de acordo.

P: Como faço para fazer o peru antes do tempo?
UM: Cozinhe o peru no dia anterior, guarde -o em seus sucos e reaqueça na panela de barro em baixa por 1 a 2 horas antes de servir.

P: Posso usar o peru congelado?
UM: Sempre descongelhe completamente o peito de peru antes de cozinhar para garantir o cozimento.

P: Como faço um molho das gotas?
UM: Coe os sucos e depois cozinhe com um roux (manteiga e farinha) até engrossar.

P: Posso pular a manteiga?
UM: Sim, mas a manteiga acrescenta riqueza e ajuda a alcançar a pele crocante. Substitua o azeite por uma opção mais leve.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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