BLUE TURKEY RECIPES

Steps:

• REMEMBER: DO STEPS 2 OR 3 24 HOURS AHEAD OF TIME TO ENSURE GOOD FLAVOUR!!! AND REMEMBER TO START EARLY IN THE MORNING ON HIGH IF IT'S A BIG BIRD. CHECK THE TEMPERATURE PERIODICALLY WITH A MEAT THERMOMETER. 180'F IS YOUR GOAL TEMPERATURE. IF THIS IS DONE FASTER THEN ANTICIPATED JUST PUT ON LOW OR BUFFET SETTING IF YOU HAVE ONE.
• Once you have washed and patted dry your turkey rub it all over with Olive Oil, then coat with your favourite dry rub. Salt and pepper the whole bird too.
• If you prefer to use just herbs using sage, thyme and marjoram is recommened. I'd even throw in a little rosemary to the mix because I like it.
• Once the bird has sat for a day in the fridge with the dry rub or herbs on it you're ready to start to cook the bird, first start with the veggies...
• Cut them up in good size chunks other wise they might dissintegrate on you. Lightly toss the veggies in olive oil and season with salt and pepper. Put in the bottom of the crock pot.
• Pour the stock into the crock pot, but use only a small amount, it's just for steam, not to boil the turkey. Place the turkey on top of the veggies and stock. If you have more veggies then can fit under the turkey slide them along side the turkey.
• Basting isn't necessary, it should baste itself, but if you open the lid a lot it might not baste properly, so hand baste if you like to peek a lot. You can also baste it with some whole cream or egg white to crisp the skin.
• When it hits 180'F it's done. When serving, be careful. Chances are the bird will be very tender and the meat will fall off the bones. You might want to take the wings, legs etc. off and display them on a nice platter. If you wish serve the cooked veggies along side in a nice dish. You can also add some greens around the edge of the platter under the turkey for presentation.
• If you have any juice left in the bottom use it to make gravy, it will be delicious.
• Enjoy!