THANKSGIVING TURKEY IN THE SLOW COOKER

Steps:

• Wash and clean turkey. Remove neck and bag of giblets. Using a very sharp knife, cut off the leg, thigh, and wing portions. Cut the drumette portions off the wings. Remove and discard skin from legs, thighs, and drumettes. Cut the back out of the remaining breast.
• Stand the turkey breast in a large oval slow cooker. Fit the legs, thighs, and drumettes in and around the breast; it will be tight. Season with poultry seasoning and sage and add turkey broth - but you really don't need it as the turkey will make its own.
• Cover slow cooker with the lid (or with foil if the breast is too high for the lid) and cook on High for 3 hours. Reduce heat and cook on Low or Warm until turkey is falling off the bone, about 2 more hours. An instant-read thermometer inserted near the bone should read 180 degrees F (82 degrees C).
• Transfer meat to a platter and keep warm until serving.