This slow cooker recipe is an easy and delicious way to cook wild turkey. The meat is super tender and the mushrooms complement the turkey nicely. Comfort food at its finest.
The night before, mix all brine ingredients together in large pot. Gently place rinsed and trimmed turkey breast into liquid. Cover and refrigerate overnight.
The next morning, place the butter in slow cooker insert and turn slower cooker on to LOW setting.
Remove turkey breast from refrigerated pot and rinse thoroughly with cool water. Place in slow cooker insert along with butter. Discard brine.
Sprinkle turkey with black pepper. Add chopped onion, garlic, thyme, and bay leaf to pot. Cover with chicken broth.
Cover and let cook for 6-7 hours.
Remove lid. Remove bay leaf and mix in rice, mushrooms, and sherry.
Return lid and turn slow cooker setting to HIGH. Set timer for one hour.
After one hour, check that rice has absorbed the liquid and is soft and fluffy. Cook for 10 minutes more if not done.
Once rice is done, remove lid and shred turkey into risotto. Turn off slow cooker and let cool for 10 minutes, uncovered.
Season with salt and pepper to taste. Top with optional garnishes and serve with steamed vegetables.
*Serving size will vary, depending on size of turkey breast used.