Kitchen Cheetahs: Kettle Turkey Pot Roast - Copy Cat Chuck-A-Rama Recipe

Kettle Turkey Pot Roast

Imagine tender chunks of savory turkey that fool you into thinking you are eating slow simmered roast beef!

I LOVE this recipe. My family loves this recipe. I think you will love it too.

Chuck-A-Rama does a great job of making their kettle turkey pot roast. Have you had it? It's by the roast beef, you must try it. It tastes like very tender roast beef with yummy carrots and potatoes, swimming in a tasty broth.

I have also had another version of this at a restaurant I can't remember the name of, that was equally delicious. This version version had a delicious thicker gravy and a ton of black pepper - zowie! A bit much for tender mouths. Chuck-A-Rama's Kettle Turkey has a much thinner brothy sauce that is delicious, but makes a lousy gravy, since it just runs off everything.

I decided it was time for me to recreate a version at home that is the best of both worlds. I wanted a thicker gravy-like sauce that wasn't quite so peppery. I wanted the big chunks of tender fall-apart meat. I wanted it to taste beefy, not like turkey. And I wanted lots of carrot and potato chunks too.

I'm thrilled with the results and my family loves it. I created this recipe around 2008,and I have made it when ever I see turkey thighs being sold at my local market. It's great that you do not have to thaw the meat first. This recipe is very forgiving, as you will see with the 2 variations I have listed below the recipe.

Crock Pot Turkey Pot Roast:

1 large onion, diced into cubes
2-3 turkey thighs (about 3 to 4 lbs, frozen)
1 t. seasoned salt, to taste
60 grinds fresh black pepper
2 cloves garlic, mashed
1 envelope dry Lipton Onion Soup Mix
1-2 t. organic beef base
1/4 c. sherry cooking wine, optional
1 t. Worcestershire sauce
1/2 t. Herbs de Province
1 bay leaf, optional
2 3/4 c. water
1 3-ounce package brown gravy mix (or mushroom)
12 carrots, peeled and cut into big chunks
6 to 8 potatoes, peeled or unpeeled, cut into big chunks
4 to 6 ribs celery, cut into big chunks, optional

Method:

Place the cubed onion in the bottom of a large oval shaped crock pot.

Season the frozen or thawed turkey thighs with seasoned salt and pepper. Place in the crock pot on top of the onions.

Add to the crock pot the garlic, onion soup mix, beef base, sherry, Worcestershire, Herbs de Province, bay leaf, and water.

Cover and cook 3 or more hours (until the meat is fall-of-the-bones tender).

Lift meat out of the crock pot and remove skin and bones, leaving big chunks of meat. Set aside.

To the crock pot add the package of brown gravy mix. Stir to combine with the hot liquid remaining in the crock pot.

Add all of the chunked carrots, potatoes, and celery to the crock pot. Toss to coat with the sauce.

Return the boned turkey to the crock pot. Lay the meat on top and gently spoon some of the sauce over top.

Place lid on crock pot and cook another hour or so, until the vegetables are tender.

Add more water as desired. Check for salt before serving.

Alternate Methods:

Alternate Method # 1 (Use this if you want to cook the meat ahead of time, my favorite method):

Right before you go to bed: Place the diced onions in the bottom of the crock pot. Lay the frozen turkey thighs on top. Season the meat with the salt and pepper. Pour in about 1 cup of water and put on the lid. Cook on low while you sleep. In the morning, remove the meat and remove the skin and bones and set aside. Mix the rest of the ingredient listed together, tossing the vegetables well to coat. Lay the big chunks of turkey on top. Spoon sauce over the meat. Cover and cook on lowest setting until the vegetables are tender. Add water as desired. Taste for salt before serving.

Alternate Method # 2 (use this method is you are going to be gone all day):

Dump all of the sauce ingredients and into the crock pot, starting with the water, onion soup mix, brown gravy mix, beef base, sherry, Worcestershire sauce, Herbs de Province, bay leaf, onions, and garlic. Stir well. Season the frozen or thawed turkey thighs with the seasoned salt and pepper and nestle into the sauce, spooning sauce over top. Lay all the vegetable chunks on top. Cover and cook on low until meat is tender. Remove the meat and skin and de-bone. Place back into the crock pot and gently stir before serving.