Slow Cooker Turkey Tenderloin with Cabbage and Potatoes Step-by-step instructions

Before you start

Before starting, ensure all vegetables are thoroughly washed and dried. Peel the potatoes if preferred, though leaving the skin on provides a nice texture. Trim any excess fat from the turkey tenderloins to ensure a clean flavor.

Have your slow cooker on a level, heat-resistant surface, and ensure you have enough counter space to arrange the cabbage and potatoes efficiently before adding the liquid.

Instructions

Arrangement Phase

1. 1Prepare the Slow Cooker
   Place the turkey tenderloins into the base of the slow cooker. Arrange the cabbage wedges and halved baby potatoes around the meat to ensure even cooking during the braising process.
   Look for Ensure the vegetables are tucked snugly around the turkey for optimal heat distribution.
   Tip Do not overcrowd the slow cooker to allow the heat to circulate properly.

At this point, the slow cooker contains the raw turkey and vegetables. Everything should be arranged tightly to ensure efficient heat transfer.

Check that the cabbage wedges are firmly wedged between the potatoes and the turkey to prevent them from floating or cooking unevenly during the long braise.

Seasoning Phase

2. 2Season and Braise
   Sprinkle the smoked paprika evenly over the turkey and vegetables. Pour the buttery broth over the ingredients to provide moisture and flavor as they cook.
   Look for The liquid should pool at the bottom of the slow cooker.
   Tip Use a gentle hand when pouring to avoid splashing the sides of the cooker.

The ingredients are now coated with smoked paprika and the buttery broth. The liquid should be visible around the base of the vegetables. Ensure the lid is positioned correctly to trap the steam, which is essential for the braising process that will keep the turkey tender and moist.

Braising Phase

3. 3Final Cooking
   Cover and cook on low for 4 hours until the turkey reaches an internal temperature of 165°F (74°C). Remove the turkey and let it rest for 5 minutes before slicing and serving with the vegetables.
   Look for The turkey should be opaque throughout and tender when pierced with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Letting the meat rest ensures the juices are redistributed for better texture.

The kitchen should smell faintly of savory turkey and cooked cabbage. The turkey will have turned from a raw pink to an opaque white, and the vegetables will have softened significantly. Check the internal temperature of the turkey with a thermometer to confirm it has reached the safe threshold.

Common mistakes

A common mistake is overcooking the cabbage, which can lead to a sulfurous smell and mushy texture. Keep a close eye on the cooking time, especially if your slow cooker runs hot.

Another error is failing to distribute the seasoning evenly. Ensure the paprika is sprinkled across all ingredients rather than just the center to provide a uniform flavor profile across the entire pot.

How to tell it’s done

The turkey is ready when it is firm to the touch and reaches an internal temperature of 165°F (74°C). The cabbage should be tender and translucent at the edges, and the potatoes should be easily pierced with the tip of a knife.

Always use a digital meat thermometer to verify the temperature in the thickest part of the turkey to ensure it is cooked safely through.

• Poultry: 165°F (74°C) in the thickest part