Blanc de dinde à la mijoteuse

Ingrédients

• 3 Cups Apple Cider
• 16 Cups Water
• 2 Cups Brown Sugar
• 1 Cup Kosher Salt
• 5 Bay Leaves
• 5 Cloves Garlic ( minced)
• 4 Sprigs Rosemary (leaves stripped off)
• 1 Peel Orange
• 1 Peel Lemon
• 6 Pounds Turkey Breast (skin on, bone in)
• 1/2 Cup Butter (softened)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Paprika, smoked
• 1 teaspoon Thyme (fresh, leaves removed, chopped)
• 1 Sprig Sage (fresh, leaves removed, chopped)
• 1 Sprig Rosemary (fresh, leaves removed, chopped)
• 1 teaspoon Savory (fresh, leaves)
• 1 1/2 teaspoon Salt (Kosher)
• 4 Tablespoon Butter (melted)
• 4 Tablespoon Flour

Préparation

1. 1

   --- Turkey Basics ---

2. 2

   A frozen turkey will need thaw 24 hours per every 5 pounds.

3. 3

   Safe internal temperature for a turkey is 175 degrees F the thigh and 165 degrees F in the breast.

4. 4

   --- Turkey Timeline ---

5. 5

   Remove turkey from freezer to thaw in the fridge: 2 1/2 days ahead of time (Tuesday morning – Wednesday morning)

6. 6

   Brine: 24 hours (Wednesday morning – early Thursday morning)

7. 7

   Turkey in slow cooker: 8 hours

8. 8

   Turkey crisps in broiler: 5 minutes

9. 9

   Turkey rests: 15 minutes

10. 10

    --- For the Brine ---

11. 11

    Place each ingredient of the brine in a large pot and stir until the sugar and salt have dissolved.

12. 12

    Add the turkey and put a lid on the pot.

13. 13

    Set the turkey in the brine in the fridge for 24 hours.

14. 14

    Remove the turkey from the brine and pat dry.

15. 15

    --- For the Turkey ---

16. 16

    In a bowl, mix together the butter and all seasonings and herbs.

17. 17

    Spread under the skin and over the skin of the turkey.

18. 18

    Set the turkey down in a slow cooker on low for 8 hours.

19. 19

    Remove to a baking pan and place under the broiler for a few minutes to crisp the skin.

20. 20

    --- For the Gravy ---

21. 21

    Drain the liquid into a fat separator.

22. 22

    Meanwhile, whisk 4 tablespoons butter in a skillet until melted.

23. 23

    Add 4 tablespoons flour and whisk until thick.

24. 24

    Add 1 cup of the reserved liquids and whisk to make a gravy.

25. 25

    Serve with turkey!