This one was definitely an experiment. I grabbed inspiration from here http://www.chelseasmessyapron.com/crockpot-turkey-breast-video/. Unfortunately when I went to the store, they had no bone in turkey breasts. What they did have was bone in turkey legs. So bear with me through this one… it actually turned out really tender and we enjoyed it.
Start by chopping up about 4 carrots (peeled of course), 5 stalks of celery, and 1 whole yellow onion. Put all that in a lined crock pot as your base. Add about 1 C of chicken broth. In a small bowl, mix together 1 tbsp. dried minced garlic, 1 tsp salt, 1 tsp paprika, 1/2 tsp pepper, 1 tsp Italian seasoning, 1/4 tsp dried parsley, 1/4 tsp sage, and 1/4 tsp thyme. I don’t like soggy skin, so I pulled the skin off the legs, rubbed some of the seasoning all over both legs, then laid them on the vegetable bed. I sprinkled the rest of the seasoning over the top and then added about 4 tbsp. butter over the whole thing (probably could have left this out since they are dark meat, but whatever works for you… we all know butter makes everything better). Cover and cook on low for about 8 hours. (ours was left on till I got home by mistake, so it was about 11 hours, and the bones were all splintered so we had to be super careful while we ate to make sure we got all the little bones out. I think at 8 hours it would not be so bad if at all.)
When it is done, take the legs out, and remove the meat from the bones careful to not leave any little bones in the meat (we don’t want any broken teeth). Set in a bowl and cover to keep warm. Remove the veggies with a slotted spoon and do the same. With the remaining liquid, strain it into a small to medium saucepan and let sit for about 5-10 minutes. This allows the fat to rise to the top and then you can skim it off to remove it.
While that is sitting, when there is about 5 minutes left to wait, make the stuffing according to the Stove Top package directions. Once you are at the point where you have to cover it and wait, heat the strained liquid over medium-low heat while whisking. Once it has come to a simmer, make a slurry of 1 1/2 tbsp. corn starch and 2 tbsp. cold water (this should be mixed till it is smooth). Add that slurry to the sauce pan, whisking constantly, continuing to simmer till it is thickened. Add salt and pepper to taste (we didn’t need any).
Serve it up with the turkey, stuffing, and veggies, all topped with gravy (sorry I am a cranberry fan, not a gravy fan which is why the picture above is missing the gravy) and a side of cranberry sauce (I like the jellied kind). Its practically Thanksgiving early! Enjoy!
Here is a picture with the gravy included: