Now that autumn has arrived, I’ve had a hankerin’ for turkey sandwiches, and couldn’t wait until Thanksgiving to start enjoying them again! 🙂 So, I decided to try cooking a few turkey thighs in a slow cooker to get this turkey sandwich show on the road, and it worked out just fine! 🙂
The night before we prepped four turkey thighs by washing them off, coating them in Extra Light Olive Oil, and seasoning them with salt, pepper and Season All ~ before covering them with cling foil and placing them back in the refrigerator overnight. Early the next morning we made two layers of sacrificial carrots (discarded afterwards) in the bottom of a six quart slow cooker to elevate the turkey thighs off the bottom (and out of the cooking juices), and then placed the four turkey thighs in a single layer on top of the carrots, without adding anything else.
We cooked the turkey thighs on low heat for just under seven hours, but could have taken them out about 20 minutes earlier after six and a half hours, as they were probably done by then. The meat easily fell off the thigh bones, and a simple fork was all that was needed to shred the meat into smaller segments in a large bowl. There was about two inches of cooking juices in the bottom of the slow cooker, which were remarkably clear and not dripping in fat, which I then ladled half of back over the shredded turkey to keep it moist and prevent it from drying out.
I then grilled two Provolone Cheese Turkey Melt sandwiches with our homemade Whole Wheat, Brown Sugar and Oats Bread for lunch yesterday, while warming some turkey in the pan beside them, creating a couple of very tasty sandwiches indeed. Today’s sandwiches were cold turkey sandwiches with ranch dressing, spicy brown mustard and Provolone cheese, served with a dill pickle spear, and some Pringles Original Reduced Fat potato chips ~ enjoy! ☼ 🙂