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Bountiful Barbecue Turkey

8 lb Turkey, frozen, thawed and cut up
3/4 c All-purpose flour
1 tb Salt
1/2 ts Pepper
1/2 c Vegetable shortening
1 Bermuda onion, sliced
1 Clover garlic, minced
1 Green chili peppers, seeded and chopped
6 sl Lemon
1 cn Condensed chicken broth
1 cn Tomato sauce (8 oz)
1/2 c Dry white wine
1 tb Brown sugar
Hot linguine

Shake turkey pieces, a few at a time, in a mixture of flour, salt and pepper in a plastic bag to coat evenly. Brown pieces in shortening in a large skillet or a 5-quart slow cooker with a browning unit; remove and reserve.

Pour off all but 2 Tbsp of the pan drippings. Sauté onion and garlic in drippings until soft. Stir in chili peppers and lemon slices and cook 2 minutes.

Place turkey pieces in slow cooker and coat with onion mixture. Combine chicken broth, tomato sauce, wine and brown sugar in a 4-cup measure; pour over turkey; cover.

Cook on low (190 to 200 degrees) 9 hours. Turn heat control to high (290 to 300 degrees); cook 3 hours, or until turkey pieces are tender when pierced with a fork.

To thicken gravy, remove turkey to a heated platter lined with the hot linguine and keep warm. Combine 1/2 cup all-purpose flour with 1 cup cold water in a 2-cup measure until smooth; stir into liquid; cover; cook 15 minutes. OR pour the cooking juices into a saucepan and bring to boiling. Slowly stir in the flour/water mixture and cook, stirring constantly, until gravy thickens and bubbles, about 3 minutes.

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