Cooking a turkey roast in the slow cooker
It’s possible to do so; simply look at our delicious Orange and Honey Turkey Breast recipe. However, to slow cook a different type of turkey roast, the amount of liquid required will likely vary. Making sure your proportions are correct takes some trial and error, so be sure to get it right long before your guests show up.
Adjusting cooking time for larger turkey
If your turkey roast weighs double what the recipe calls for, don’t make the mistake of doubling the oven time! Cooking times will increase, but only about half an hour more on average. The most important factor is the meat’s internal temperature.
Knowing when turkey is fully cooked
Use a meat thermometer to check for doneness. Your turkey is done when it reaches a temperature reading of 180°F (82°C) in the inside of the thigh and at least 165°F (74°C) in the breast and stuffing.
Cooking turkey ahead of time
You can definitely cook a whole, unstuffed turkey ahead of time. Simply debone it immediately and save its cooking juices, using them later to reheat the meat to keep it moist. We don’t recommend precooking a turkey roast. A stuffed turkey won’t work either, unless you carve it immediately after cooking.
Choosing the right size
Depending on individual appetites and the menu as a whole, average between 5 and 10 oz (150 and 300 g) of turkey per portion. Multiply this by the number of guests, then double it to account for the weight of the bones. For example, to feed a 7 oz (200 g) portion to 25 people, you will need a 22 lb (10 kg) turkey.
HOLIDAY MAIN DISHES
Holiday Turkey Roast (The Best)
Fixing thin gravy
Combine about ¼ cup (35 g) of all-purpose flour or cornstarch with ⅓ cup (75 ml) of water and stir until you get a smooth slurry (a semi-liquid mixture). Whisk a bit of the slurry into your gravy, stirring constantly. The gravy will thicken when it comes to a boil. Gradually add more slurry until the desired thickness is achieved (you might not need it all).
Fixing gluey mashed potatoes
Potatoes can turn sticky when they’re overworked, which is especially likely if you’ve used a mixer or food processor to purée them. Unfortunately, they can’t be saved. The best types of potatoes for mashing are russet and Yukon Gold: They break easily and won’t go gummy quite as quickly. Be sure to mash them with a potato masher.
SAUCES, BUTTER AND PESTO
Quick Gravy
THE BEST
Mashed Potatoes (The Best)
Looking for more tips and tricks for a successful holiday feast? Be sure to check out our handy guide:
