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Slow Cooker Herbed Turkey Roast
Marybeth Feutz
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.
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
20
minutes
mins
Course
Main
Servings
6
-8 servings
Ingredients
1x
2x
3x
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.
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