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Note: This Recipe is for an 18 lb.
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stuffed turkey that is cooked in a 18 qt roaster pan.
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Feel free to adapt the ingredients as you will need, just make sure there is plenty is liquid in the pain to cook the turkey properly.
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For Turkey:.
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1) Mix together dry rub ingredients into a small bowl.
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Rub on a layer of olive oil to the entire turkey(Inside and out).
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Rub the dry rub to the entire turkey (Inside and out).
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Wrap the turkey very tightly with plastic wrap and leave in the fridge for 12-24 hours to marinate.
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2) When ready to start cooking, cover the potatoes, celery and carrots in a light layer of olive oil and season to taste with salt and pepper.
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Layer vegetables in the bottom of the roaster.
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3) Blend together broth, hard cider and butter.
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Pour the mixture on top of the vegetables.
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4) Add Turkey to the slow cooker and baste with broth mixture.
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5) Place lid on roaster pan and cook on 250 degrees for 16-18 hours.
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The turkey is down when reaches 170 degrees.
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Baste occasionally while the turkey is cooking.
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For Gravy:.
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1) When Turkey is done, strain the vegetables and have broth poured into a large skillet.
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Put vegetables aside to serve with the turkey.
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2) Heat on medium-high heat until the broth begins to boil.
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3) In a separate bowl, whisk in the flour and cold water until the flour is full dissolved.
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4) Lower the heat for the broth to simmer and pour in the flour mixture.
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Stir the gravy until is has thickened.
