Slow Cooker Herbed Turkey Roast
Do you love turkey, but don't want to cook a big turkey? This Slow Cooker Herbed Turkey Roast is perfect for a weeknight meal or a small holiday dinner.
Ingredients
For the brine:
- 2 packets of Knorr Homestyle Stock chicken or vegetable flavor
- 7 cups water
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 1 Tablespoon peppercorns
- 1-1/2 teaspoons whole allspice berries
- 7 cups iced water
For the turkey roast:
- 3- pound turkey roast brined
- 1 Tablespoon dried parsley crushed
- 1 Tablespoon dried rubbed sage crushed
- 1 Tablespoon dried thyme crushed
- 1 teaspoon dried tarragon crushed
- 1 Tablespoon peppercorns
- 32 ounces chicken broth
Instructions
For the brine:
- In a large pot, combine all brine ingredients except iced water.
- Heat to a boil, stirring occasionally.
- Let boil for 2-3 minutes, then remove from heat.
- Let brine cool to room temperature.
- Remove the turkey roast from the packaging (leave string netting in place) and place in a large bowl or pot with a lid.
- Pour cooled brine and iced water over the turkey roast.
- Cover and refrigerate for 10-14 hours.
To cook the turkey roast:
- Remove the turkey roast from the brine. Discard the brine liquid.
- Place the turkey roast in a 6-quart slow cooker.
- Insert a probe-style meat thermometer into the center of the turkey roast.
- Add parsley, sage, thyme, tarragon, and peppercorns to the slow cooker.
- Pour chicken broth over the turkey roast.
- Cover and cook on high for 2.5-3 hours (or low for 5-6 hours), until the thermometer reads 165 degrees F.
- Remove roast from slow cooker. Let rest under loosely tented aluminum foil for 5 minutes before carving.
Tried this recipe?Let us know how it was!