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Post by mcgee on Oct 24, 2023 19:44:43 GMT -5
I saw you mentioned on a post that you made an incredible slow cooker turkey breast - maybe it was last Thanksgiving?? Can you post the recipe or a link to it? I’ve seen some recipes that look great but would love to see the one you used. Thanks.
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Post by wallycat on Oct 25, 2023 10:53:07 GMT -5
My pleasure. I think I posted it here somewhere too, with comments (I did NOT use a full stick of butter). I think the key is not to cook it long. I recently did a duck in the crockpot and of course, it isn't like the oven, but it was not an epic fail.
The instructions read weirdly because it sounds like they are using a whole turkey. I used the breast (which is how the link shows the pix) so shoved it into the crockpot any way it would fit.
southernbite.com/butter-basted-slow-cooker-turkey-breast/Butter-Basted Slow Cooker Turkey Breast Author Stacey Little Course Main Course Prep Time 15 minutes minutes Cook Time 6 hours hours Total Time 6 hours hours 15 minutes minutes Servings 4 Ingredients ▢ 1 (5 to 7 lb) bone-in turkey breast, thawed ▢ 1/2 cup unsalted butter, softened (1 stick) ▢ 2 teaspoons salt ▢ 1/2 teaspoon black pepper ▢ 2 teaspoon garlic powder Instructions ▢ Remove turkey from packaging and remove any giblets, gravy packets, and the neck if they are in the cavity. Don't rinse the turkey. Pat the turkey dry with paper towels. This helps the butter mixture stick to the bird. ▢ In a medium bowl, combine the butter, salt, pepper, and garlic powder. Mix until well combined. Rub the butter mixture over the entire bird. Carefully separate the skin from the meat over the breasts and rub butter mixture between the skin and meat. ▢ Place the turkey in the slow cooker, breast side up and cover. Cook on low for 4 to 6 hours or until the meat reaches an internal temperature of 165°F. To crisp the skin up, place on a oven-safe platter and place under the broiler of the oven on low until crisp and golden brown. Allow to rest for about 10 minutes before slicing. Notes For an even more moist and tender turkey, cook with the breast side down. Just be prepared that you won’t really be able to slice the turkey this way; it will just fall off the bone. The presentation isn’t great with this method, but the meat is super moist. |
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Post by mcgee on Oct 26, 2023 12:48:36 GMT -5
Thanks Wallycat. I think this is one of the recipes I found online. Glad to hear it was successful. I'll either make it for Thanksgiving or make it for sandwiches since DH not a huge fan of turkey.
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Post by wallycat on Oct 26, 2023 13:49:08 GMT -5
We are dark-meat lovers so I was VERY skeptical on this. We both loved it. Hope it will be as yummy for you as for us.
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Post by wallycat on Dec 17, 2023 19:38:12 GMT -5
Updating. Walmart had cheap Jennio-O turkey breasts for a buck/pound. Figured I would try it to see if "commercial" birds produced the same results as the local "fancier" birds.
OMG, OMG, OMG!!! This is sooooooooooooooooooooooooooooooooooooooooooooooooooooooooo good and so easy. And I detest white meat. I can't stop eating this!!!
I peeled, cleaned, diced butternut squash and roasted it while the bird was doing its thing; microwaved some broccoli.
We have to go to Seattle again (DH has an oral clinic appointment...I'll spare you our horror saga here) so I will slice up some turkey and use the croissants I bought (I know, the horror) from costco to make turkey sandwiches.
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