Slow Cooker Spicy Cranberry Apple Turkey

Ingredients

• 1 (10–12-pound) turkey, at room temperature
• 2 cups apple juice
• 1 cup cranberry juice
• ½ cup orange juice
• ½ teaspoon orange zest
• 1 cup dried cranberries
• ½ cup apple cider vinegar
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder

Directions

1. Remove the neck and giblets, then rinse the turkey with cold water. Pat dry with a paper towel.
2. Place the turkey in a 5-quart slow cooker. If your turkey doesn’t fit, you can either remove the wings of the turkey or cover tightly with tin foil instead of using the lid. To remove the wings, simply cut along the shoulder socket (you shouldn’t need to cut through bone).
3. Combine the remaining ingredients in a saucepan over medium heat.
4. Bring to a boil, then reduce to a simmer until reduced.
5. Pour half of the sauce into the slow cooker. Reserve the other half for serving.
6. Turn the slow cooker to high for 1 hour, then set to low and cook for an additional 7 hours or until meat thermometer reads 165°F.
7. If you want to get a crispier skin on the turkey, carefully remove the turkey from the slow cooker (the meat will be very tender and falling off the bone, so you’ll need to make sure that you support the bottom of the turkey). Transfer to a deep pan, then roast in the oven for 30 minutes at 350°F.
8. Reheat the spicy cranberry sauce to top your turkey.

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