2 turkey thighs, washed and patted dry
2 turkey breasts, washed and patted dry
Giblets if you have them
6 TBSP butter, softened
1 TBSP thyme, I used fresh but you can use dried too
1 TBSP parsley, also used fresh
1 TBSP rosemary, fresh
1 TEA onion garlic powder
In a small bowel mix the soft butter with the herbs (and feel free to substitute any herbs you like for what I’ve listed here. Sage and oregano are good options/additions.) Reserve half of this herbed butter mixture because you will need to roast the turkey at the end of its cooking time.
First, you will rinse the turkey pieces well, and pat dry. Rub them with half of the herbed butter mixture. Place in your slow cooker with about 4-6 cups water. Turn it on to “high” if you need to cook it fast but “fast” means about 4 – 5 hours. Turn it on low and cook overnight (my preference at home). Shortly before serving, turn your oven to broil, and carefully remove the turkey from the slow cooker and put it in a roasting pan.
Rub the rest of the herbed butter that you saved, and make sure it is nicely covered/oiled. Broil the turkey pieces for about 5 – 10 minutes watching it all closely –> you are looking for a nice sear on the outside! Remove and serve with your other side dishes such as mashed potatoes and cranberry sauce.