Have you ever heard of the Christmas in July sales? I haven’t seen them as much lately, but I remembering them being more prominent when the Internet wasn’t the main way to shop. I’m making this post about Thanksgiving in July because I have a full turkey in the freezer from last Thanksgiving and Tony wanted me to make it. Yes, I realize it’s August now, but I did make this recipe in July. I promise. I recommend going to your grocery store after Thanksgiving and buying an extra turkey (or two). I believe I bought this for 59 cents a pound. Getting a turkey at that price yields some pretty cost effective protein.
I found there are two challenges to doing a full turkey in the summer. One is the oven. I don’t want to use the oven and heat up the house. The second is how can I do something more interesting with the turkey. Turkey meat by itself is good, but there has to be something else to do with it.
I was able to solve the oven problem by using the Deconstructed Turkey method on the grill. I am doing the breast section as is. I am taking the dark meat and solving the second problem of doing something interesting. I am taking a recipe for Mexican Chicken and Potato Stew and adapting it for the slow cooker. The original recipe is not half bad on nutrition. Needs a bit more vitamin A and lowering the calories a touch, but I don’t think this is too much to adapt. Here are the original stats:
- 336 Calories
- 14g Fat
- 86mg Cholesterol
- 620mg Sodium
- 680mg Potassium
- 32g Carbohydrate
- 25g Protein
- 49% Vitamin A
- 102% Vitamin C
- 4% Calcium
- 15% Iron
Not too bad at all. The original recipe uses chicken thighs and chicken stock. We can eliminate the stock since we are using bone-in dark meat turkey. Other than that a few tweaks and you have a great dish for your dark meat turkey. Here’s what I changed.
- I replaced the chicken thighs with the dark meat from the whole turkey with bones.
- I deleted the canola oil to reduce the calories and because we are not cooking on the stove, we don’t need it.
- I removed the chicken stock and replaced with water. The bones in the turkey will provide the basis for the stock.
- I replaced the canned tomato with a 15oz can of pumpkin puree.
- I added in an extra carrot and bell pepper to increase the vitamin A and C.
- I increased the servings from 7 to 16 because the amount of meat from the turkey is much greater than the chicken thighs.
Here are the final stats:
- 294 Calories
- 8g Fat
- 154mg Cholesterol
- 227mg Sodium
- 640mg Potassium
- 22g Carbohydrate
- 36g Protein
- 131% Vitamin A
- 149% Vitamin C
- 6% Calcium
- 19% Iron
Here is the final recipe:
Slow Cooker Mexican Turkey and Potato Stew
- 5 pounds bone-in turkey leg and thigh meat, skin removed
- freshly ground black pepper, to taste
- 1 small white onion, chopped
- 2 medium carrots, chopped
- 2 red bell pepper, stemmed, seeded, and finely chopped
- 1 cup finely chopped fresh or canned pineapple
- 1 tsp. ground cumin
- 1 tsp. dried thyme
- 6 cloves garlic, minced
- 2 canned chipotles in adobo sauce, finely chopped
- 1 jalapeño, minced
- 1 lb. Yukon gold potatoes, peeled, cut into 1⁄2” cubes
- 4 cups water
- 3 sprigs epazote or cilantro
- 1 (15-oz.) can 100% pure pumpkin puree
- 3 tbsp. capers, rinsed
- Juice of 1 lime
- Add all of the vegetables, pineapple, spices, chipotles, jalapeno, potato and water to a large slow cooker.
- Place the turkey over the vegetables. Cook for 8 hours on low or 4 hours on high.
- Once the turkey meat is cooked, remove it and shred the meat. Discard the bones and return the shredded meat to the slow cooker. Stir the ingredients.
- Add in the cilantro, lime juice and capers and stir. Serve.