Teena's CROCKPOT Turkey for Thanksgiving on Twin Cities Live.

It’s Turkey Time! Today on Twins Cities Live, Teena prepared a 9# turkey perfect for small gatherings and busy life style using a fresh free range turkey from Ferndale Farms. You can watch by clicking on the picture below.. Also, If you missed the Butchers Edition in the Anoka County Shopper you can get Teena’s Aquavit Brined Turkey Recipe from the 2024 Thanksgiving Season below as well.

You can find the Gamle Ode Dill Aquavit at @45thparallelspirits in New Richmond, WI and also at Haskel's @thewinepeople - here in the twin cities. If you cannot find an aquavit in your area, you can substitute any clear liquor for either recipe. #gobblegobble #anokameats #tcl #teenaanderson

Don’t forget to call & reserve your turkey from Anoka Meats this year at 763-421-5580, we have a few big turkeys left & can pick up any day the week except Thanksgiving Day. #turkeytime

Click on the image below to watch the segment:

Crockpot Turkey with Dill Butter

Servings: 8

Ingredients

• ½ cup butter room temperature

• 1 package fresh sage or poultry bouquet

• 1 package fresh dill

• 1/2 tablespoon minced garlic

• 2 teaspoons kosher salt

• ½ teaspoon black pepper

• 10 pound whole turkey from Anoka Meat & Sausage

• ½ cup Gamle Ode Dill Aquavit

• Gravy:

• ½ cup chicken, turkey or vegetable broth

• 1 tablespoon corn starch

• additional seasonings as desired

Steps

1. To make the dill butter, stir together the butter, garlic, fresh snipped dill, salt and black pepper. In a small bowl, reserve 1-2 tablespoons butter and set aside.

2. Loosen the skin of the turkey and spread dill butter under the skin and on top.

3. Add the aquavit into the bottom of the crockpot (optional, but helps to keep it moist) and place sage or poultry packet inside the cavity, cook turkey for 4 hours on high or 8 hours on low, until an internal temperature of 170 degrees F is reached in the thickest part of the breast and 180 degrees F in the thigh.

4. Move turkey to a roasting pan if desired. Melt remaining garlic butter and brush over the skin. Broil for 5-8 minutes (keep an eye on it!) for a golden exterior, or simply move to a serving platter and allow to rest.

5. Strain the juices from the slow cooker into a small to medium pot. Whisk together broth and corn starch and whisk into the drippings. Cook, stirring frequently, over medium-high heat until slightly thickened. Taste and season as necessary.

6. Let turkey rest for 10-20 minutes before slicing. Serve gravy with turkey.

Notes

• *Estimating 1 lb of turkey per person will account for the weight of the carcass and still be good sized servings. You may find 8 lbs feeds quite a few more, but if you want to be safe or have leftovers, figure 2 pounds per person is a good estimate. 

Special Ingredients; Gamle Ode Dill Aquavit + Millerville Butter

Cranberry Pear Tart

Servings: 8 servings

Ingredients

• Premade Pie Shell, preferably deep dish

• 4 ½ tsp. cornstarch combined with 2 T. water

• 12 oz. Fresh or Frozen cranberries

• 1 cup maple syrup

• 4 large pears, peeled and diced

Steps

1. Prepare pie shell per manufacturer directions.

2. Pie filling:

3. Cook berries in syrup until boiling.

4. Add cornstarch mixture.

5. Simmer until thick, 1-2 minutes; remove from heat and cool slightly, add pears.

6. Pour filling into unbaked pie shell.

7. Bake at 350 degrees for 30 minutes, or until golden brown around edges.

8. Cool in refrigerator overnight and top with homemade whipped cream.