Ingredients
4pcsturkey thighs
½tspkosher saltdivided
½tspblack pepperdivided
2lbssweet potatoes
6tbspbrown sugardivided
2tbspcanola oil
2tbspunsalted butter
2tbspflour
12ozfrozen peas
Preparation
Add ¼ teaspoon of salt and ¼ teaspoon of pepper to the bottom of the slow cooker.
Add in turkey pieces, skin side up.
Top with remaining ¼ teaspoon salt and ¼ teaspoon pepper.
Cook on Low for 7 hours.
Pre-heat oven to 375 degrees F.
Add salt, pepper, canola oil, and 3 tablespoons of brown sugar to sweet potatoes and combine.
Spread sweet potatoes on a baking pan and roast in oven for 30 minutes.
Remove turkey from the slow cooker.
Pour the liquid left behind in the slow cooker into a measuring cup and remove as much of the fat as you can.
Melt the butter into a saucepan on medium-high heat and combine with flour.
Whisk and let cook on medium for one minute to cook out the raw flour taste.
Add in the rest of the turkey liquid and let it cook until thickened for approximately 3 to 5 minutes.
Season to taste with salt and pepper.
Remove sweet potatoes and top with additional 3 tablespoons brown sugar.
Steam the green peas.
Serve turkey, covered with gravy, sweet potatoes covered with brown sugar, and steamed peas on the side.
