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No matter what time of year it is, you can whip up an easy Thanksgiving-style meal with this set-it-and-forget-it slow cooker method. The turkey turns out super juicy and tender. When you add sweet, caramel-y potatoes and bright green peas, it feels pretty festive. Seven basic ingredients is all you need and your slow cooker handles most of the work. The first time I tried it for a mini holiday get-together, nobody could believe I didn't spend hours in the kitchen—seriously, the turkey's bursting with flavor and the sides are ready with almost zero effort.
Tasty Ingredients
- Frozen green peas: Grab these for an easy pop of color and sweetness—look for smaller, tender types
- Flour: You’ll need just a little to thicken up the gravy—regular all purpose works
- Brown sugar: This brings out that almost dessert-like caramel taste in the potatoes
- Kosher salt: Helps boost every flavor here, flaky works especially well
- Black pepper: Go with fresh cracked for best flavor with a tiny kick
- Canola oil: Neutral choice so your potatoes cook up evenly and don’t stick
- Unsalted butter: Melt this in for that rich, glossy gravy at the end—splurge on a nicer butter if you want
- Turkey thighs or legs: For the juiciest results, pick bone-in, skin-on—you’ll want all that flavor
- Sweet potatoes: Pick the firm, deep orange kind for maximum flavor and natural sweetness
Simple Directions
- Plate and Serve:
- Put turkey on a serving tray, spoon plenty of gravy over top, and add your glazed sweet potatoes plus peas for a colorful, filling meal
- Cook the Peas:
- Zap the frozen peas in the microwave or give them a quick steam—they’ll keep that green pop and sweet bite
- Finish the Candied Sweet Potatoes:
- Right as the sweet potatoes come out roasted, scatter on the rest of the brown sugar while they’re piping hot, so they get all shiny and sweet
- Make the Gravy:
- Remove your turkey, then strain the juices. Scoop off the extra fat. In a pot, melt butter, stir in flour and cook it for just a bit so it stops tasting raw. Slowly pour in the turkey juices while whisking, simmer until it thickens—you can add salt and pepper at the end to your taste.
- Roast the Sweet Potatoes:
- When turkey's almost set, cube up your sweet potatoes and toss with lots of salt, pepper, canola oil, and half that brown sugar. Roast at 375°F for half an hour till they're soft inside and browned a little on the edges.
- Slow Cook the Turkey:
- Pop the lid on your slow cooker and let the turkey cook for 7 hours on low. Don’t open the top or all that juicy moisture escapes.
- Layer the Turkey:
- Pat those turkey pieces dry, lay them in skin-side up, then sprinkle the remaining salt and pepper, giving everything a good dose.
- Prepare the Slow Cooker:
- Before you start, dust the bottom of your slow cooker with some salt and pepper so nothing sticks and your flavors start layering up right away.
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The part I love best here is the dark turkey meat—always so juicy! Also, I’ll never forget when my niece kept sneaking the sweet potatoes because she thought they tasted just like candy.
Leftover Storage
Store extras in a tightly sealed container in your fridge. They’ll stay good up to four days. If you’re freezing, slice turkey off the bone and put sides in separate containers—makes it way easier to heat up and keeps everything from drying out.
Ingredient Swaps
If you’re in a hurry, boneless turkey thighs cut the prep time (though bone-in tastes richer). Chicken thighs swap in just fine if you can’t find turkey. For the orange veggie, yams and butternut squash work well too. No peas? Try green beans.
How to Serve It
Keep it simple for a full meal or toss in stuffing, rolls, or even cranberry sauce for the holiday vibe. I sometimes scatter toasted pecans over the sweet potatoes for crunch or throw some fresh parsley on the turkey for extra color.
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Background and Traditions
This easy take on a classic big holiday meal comes from wanting all the good flavors but none of the fuss. Slow cooked turkey thighs make it doable for smaller family dinners or anyone who just doesn’t want to spend all day cooking—a very American approach to bringing those cozy, festive tastes to any table.
Frequently Asked Questions About Recipes
- → Is there a preferred turkey cut?
Go for skin-on, bone-in turkey thighs if you can—they get super juicy. Drumsticks also work well if that’s what you’ve got.
- → What keeps the turkey juicy?
Keep the skin on and don’t add much liquid in the slow cooker so the turkey stays moist and tender.
- → Can sweet potatoes be prepped early?
You bet! Chop and toss the sweet potatoes ahead, then pop them in the oven when it’s almost mealtime.
- → How do you get thick gravy?
Just mix butter and flour into a roux, pour those tasty cooking juices over it, and let it bubble until thick.
- → Is it okay to use peas from the freezer?
Frozen peas are great here—just give them a quick steam or zap in the microwave right before serving.