gobble gobble!

All recipes are completely gluten-free. If you are not gluten-free, simply ignore my notes, or file them away in case you ever need to cook for someone with a gluten sensitivity.

    1. (white wine) Turkey Breast
    2. Absolutely Crazy CrockPot Turkey
    3. Apple, Cheddar, and Turkey Meatballs 
    4. Asian Turkey 
    5. Beer Braised Turkey with Potatoes
    6. Big Easy Meatloaf Recipe
    7. Cajun Roasted Turkey Breast
    8. Creamy Turkey Dinner Recipe
    9. Loose Meat Sandwiches
    10. Shepherd's Pie Recipe
    11. Smoky Turkey and Black Bean Soup
    12. Turkey and Wild Rice Soup
    13. Turkey Cutlets in Mango Salsa
    14. Turkey Meatballs with Cranberry Barbecue Sauce
    15. Turkey Stew Recipe
    16. Turkey Tetrazzini
    17. Turkey with Raspberry Chipotle Sauce (don’t make this. Please.)
    18. Whole Turkey Recipe

      Do you love this article?

      Please share it with your friends!

      Posted by: Stephanie O'Dea | A Year of Slow Cooking at December 07, 2016

      Sign up for the A Year of Slow Cooking newsletter and get the Top Ten Reader Favorite Recipes sent directly to your inbox!

      What they say about this article

      1. I own a rival crockpot bbq pit, which states that a low temp it is 230 f..high is 280 f...I want to cook a whole 20 lb turkey in it for thanksgiving ..can't seem to find lengh of time to cook the bird..if you could help I would be thankful..for stuffed and unstuffed..

      2. Hi Pamela, great question. I haven't used the bbq pits so I don't know for sure, but if the lid fits on the pot completely, I would use it just like a large slow cooker. The temps you listed sound about right --- so if it was me, I'd plan on cooking a fully-thawed unstuffed 20 pound bird for 8 hours on low, 5 to 6 on high, and check the internal temperature with a meat thermometer to ensure doneness. Since it's Thanksgiving -- you'll be home to check the temp. I'd suggest checking it after 5 hours on low or 3 on high to see how it's going. It's okay to take the lid off near the end of cooking time, but I wouldn't fuss with it the first few hours.
        Now if the lid doesn't fit all the way on, you'll need to make sure that it's pretty well sealed with lots and lots of foil.
        good luck! It's going to work --- the bird may fall apart a bit but it'll cook just great and since the lid is on it'll sort of self-baste and make a beautifully juicy meat!!