Owning a winery means working all the time. My husband and I work 7 days a week. We love good food and good wine, so we always make time (at least on Sunday) to share our meals together. Last Sunday, I made a turkey roast. Having a crock pot is like having a helper in the kitchen. I can’t even tell you how often I make use of mine.
I have the All Clad 7 Quart Deluxe I like this one because you can brown the food before slow cooking the food. With this one you will need some high quality olive utensils. You don’t want to scratch the inside of the crock pot.
Anyway, I start my process by adding all the herb and spices I want on a plate.
I use about a teaspoon of pink Himalayan salt, garlic powder, coarse ground, oregano, parsley leaves, cumin, and basil. Add your turkey on the top of the herbs and spices and roll it over them.
Keep in mind that you can edit the herbs and spices that I have added, and add your favorites. After you are done, you want to brown the turkey, add olive oil in the crock pot, and the brown should be at 400 degrees. Make sure you give the crock pot time to preheat. Add your turkey roast, and wait for it to brown on each side. You will want to flip it around with your wooden utensils.
After it’s brown, you can add the gravy to a measuring cup, and add a cup of white wine. I usually add wine to my crock pot instead of water, because it adds more flavor. Now, you are going to leave it to cook. I set mine on low for 6 hours, and then it will automatically turn to “warm” for you.
When I got home I made rice, and peas to go with the turnkey. We had a French Viognier to complement the meal. I was too hungry to take a photo of the plated food. LOL! Enjoy!