At the center of a traditional thanksgiving meal is the turkey. This is coincidentally also at the center of many Thanksgiving meal disasters, and understandably so. Compared to the commercial chicken which is smaller and much less intimidating, the turkey is a huge undertaking. You have to first make sure the giant bird will even fit in your oven, then thaw it for one, maybe two whole days, let it sit in a magic brining potion, season it not only on the outside but under the skin, and THEN attempt to roast the bird to a glazed-sheen, crispy, yet still juicy, perfection. All the while working under the handicap that turkey dries out fairly easily.
There is a sense of pride that comes with mastering your own Thanksgiving turkey, especially when using unconventional methods such as smoking, deep-frying, grilling or, in this case, slow-cooking. For those drivers who know what it’s like to be out on the road over this holiday, there’s still a way to prepare Thanksgiving dinner for yourself within the constraints of a semi-truck using 1500 KWs of electricity.
This turkey recipe is meant as a starter to get you going for the rest of your Thanksgiving meal. The following cookware listed below make up the basic tools for creating sides like mashed potatoes, boiled potatoes, stuffing.
The key though, is also making sure you have a microwave on your truck. Dishes will have to be made one or two at a time, and a microwave is useful to reheat the final plate of goodies so that everything is nice and hot to eat when finished cooking.
So, without further ado, Making Turkey on a Truck:
Ingredients for the Turkey
- 1 (5 to 7 Ib) bone-in whole turkey breast with skin
- 1 onion (2 if small onions)
- 6 garlic cloves
- Seasoning: 1 tsp Salt, ½ tsp Pepper, ½ tsp Paprika, ½ tsp Thyme and 1 tsp Garlic powder
- Olive oil or butter
Ingredients for the Gravy
- ¼ Cup of Flour
- Chicken Broth (2 cups)
- 6-Qt. Slow Cooker
- Large Size Oven bags
- Internal temperature thermometer
- A Whisk
- A pot or sauce pan
Directions for Turkey
- Bag it up. First steps first, place your oven bag in your slow cooker and press the bag against the bottom and sides.
- Take your seasoning and mix them with two tablespoons of olive oil or butter. Use this mixture to rub all over your turkey.
- Elevation. To ensure that the breast does not become half submerged in its own cooking juices, elevate the turkey by placing it on a foundation of onion halves (2 – 4 halves depending on the size of onion) and garlic cloves (6 whole cloves). SAVE THOSE JUICES FOR THE GRAVY.
- Cook time. Cook on low for 5 to 6 hours.
- Let it rest. Remove the turkey breast when the thermometer reads 160F, and let it sit on a cutting board or plate with aluminum foil covering it. Let it rest for 5 – 10 minutes. This way the turkey has time to cool down before cutting, allowing more juices to remain in the meat.
- Slice it. To keep the juices in, wait until you’re finished with the gravy and any sides you wish to add to your meal before cutting the turkey.
Directions for Gravy
- Once the turkey is done cooking, there should be some pieces of fat floating at the top of your oven bag. Place a few spoonful’s of this in a pot over your hot burner, and turn the heat up to medium.
- Once the fat is hot, whisk in ¼ cup of all-purpose flour until the fat and flour are well meshed.
- Add enough chicken broth to the bagged juices to measure close to 2 cups of liquid and pour into the flour and fat mix. Stir until the mixture is smooth and thickens, adding salt and pepper to your taste.
- Note that the gravy will thicken as it cooks on a low temperature over five or so minutes. Just make sure to keep stirring and watch that it does not burn! This is how you get that nice, thick consistency that coats your turkey just right!