So this year, I decided I was going to utilize my slow cooker on Thanksgiving. I actually used two. I used my big one for the turkey breast, and my smaller one for the hashbrown casserole. I have to say, that this was the first year I was able to get everything done at the same time. That's always an accomplishment, don't you think? I think the slow cookers helped free up my oven for other things to cook. Anyway, I don't plan on making turkey any other way from now on, unless I have to do a whole bird to feed a big o'le crowd, but an eight pound turkey breast was just fine and we had plenty of leftovers. I have to say that this was one of the most moist turkeys I've ever had, and my husband said it was the best he'd ever eaten. I like compliments like that! I think I'll actually make this another time just for regular dinners, only use a smaller turkey breast. It was flavorful and juicy, both things that are always good to describe turkey! Enjoy!
Turkey Breast in the Slow Cooker
Ingredients:
4 to 8 pound turkey breast (bone-in or out)
2 cups cheap white wine (I used cooking wine,you can use broth instead, if you'd like)
1 stick of butter
1 onion
kosher salt
Cracked Pepper
Directions:
I used a 6 quart slow cooker and a 8 pound turkey breast. Unwrap the turkey breast and pat it dry with paper towels. If you want to remove the skin you can, but I didn't because I'm lazy. Salt and pepper the breast liberally.
Place turkey in slower cooker, breast-side down. Cut up an onion in big chunks and push some pieces down next to the turkey and put a few in the rib cavity. Put the stick of butter in the rib cavity too. Pour the wine over the top.
Cover and cook on low for 7-9 hours, or on high for 4-6. Use a meat thermometer to test doneness--it should register at 170°. (I cooked my 8 pound breast for 6 hours on high before removing the lid to check the temperature, and it was perfect.)
Remove from slow cooker, and let sit for about 20 minutes before carving.
Great use of the crock-pot!
ReplyDeleteThanks for this recipe. Whenever I cook raw meats in the slow cooker, I always start with a high temperature to avoid food poisoning. Raising the temperature above the temps where bad bacteria grows instead of having the meats linger at lower temperatures. When the food is fragrant I lower the temperature and let it become more tender, cooking longer.
ReplyDeleteI have always wanted to try cooing amy turkey in the slow cooker; so happy you included this arecipe;a must try; thanks.
ReplyDeleteRita
Thank you for the recipe, we used this today. FANTASTIC!
ReplyDelete