In a small bowl, combine 2 tbs. olive oil, the leaves from 5 sprigs of thyme, the finely chopped sage leaves and 1/2 tbs. dried thyme. Add 1 tsp. salt and few cracks fresh ground pepper. Combine and leave to the side.
The turkey needs to be rinsed off after brining. Rinse with cold water both inside and out, or you will have a very salty turkey (yuck). Pat down turkey with paper towel to ensure all the water from the brine has been removed. Once dry, pour the 2 tbs. of olive oil. 1 tsp. salt and few cracks of black pepper over the bird, massaging the skin to evenly distribute the olive oil, salt and pepper.
Add half the onion, apple and all the celery to the bottom of the crockpot.
Carefully pull the skin away from the turkey. Pour the olive oil, thyme sage mixture into the pockets you have created with the skin. Use your fingers to push the mixture around so that it is evenly distributed.
Stuff the turkey with the other half of he apple, onion, fresh thyme sprigs, and rosemary. Place on top of the vegetable mixture in the crock pot.
Add the stock, Cover the crockpot and set for 8 hours.
After 8 hours,, you can let the bird continue to warm or take it out to rest for at least 20 minutes before serving.
Cut the breast from the breast bone. Cut the meat on a diagonal for a elegant presentation. Add cranberries and thyme leaves to make this pop!
Amount Per Serving. See serving size in recipe.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.