Budget Menu & Dirt Cheap Recipes Dump Recipes SLOW-COOKED TURKEY BREASTS MADE EASY

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      Avatar for BiggerPiggyBankBiggerPiggyBank
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      This is an article from our newspaper re frozen turkey breasts and
      cooking them in the crockpot frozen. Watch for them when they are on sale.

      SLOW-COOKED TURKEY BREASTS MADE EASY
      Crock-pots can make a hot meal regardless of a busy schedule In today’s
      column, we’re featuring the recipe for a basic slow-cooker turkey
      breast. A typical family of four can eat half the breast the first
      night. The leftover meat can be frozen for later, or you can give it to
      family or friends. Note that today’s recipe is basic because the
      leftover meat will be used again. However, we also like to season our
      turkey breasts by sprinkling 1 tablespoon dried Herbs de Provence or
      dried Italian seasoning over the meat along with the salt and pepper. If
      your slow cooker is smaller than 5 quarts, a large frozen breast may not
      fit. Substitute a 5-pound breast, or thaw the meat before cooking.

      CROCK-POT TURKEY BREAST
      1 turkey breast (6 to 6 1/2 pounds), frozen (see note)
      2 teaspoons vegetable oil
      salt and black pepper, to taste
      1 medium onion
      4 garlic cloves
      Rinse the turkey and pat it dry with paper towels. Rub the turkey all
      over with the oil. Sprinkle the breast lightly with salt and pepper to
      personal preference. Place the breast, meaty side up, into a 5-quart
      slow cooker. Peel the onion, cut it into quarters, and place the pieces
      around the edges of the pot. Peel the garlic cloves and place them
      around the sides of the cooker. Cover the cooker and cook the breast on
      low for 9 hours, or until a meat thermometer registers 170 degrees.
      Remove the breast from the cooker and let the bird stand at least 10
      minutes before slicing. (The internal temperature will continue to rise
      while the bird is standing.) Discard the vegetables in the cooker. Serve
      half the breast sliced, preferably without the skin. Start to finish: 10
      minutes preparation, plus 9 to 10 hours unattended cooking. Tasty
      Turkey I really chuckled @ your note after the recipe about buying a
      turkey breast to fit your crock pot. Took me a couple of times before I
      remembered to PAY ATTENTION TO THE SIZE!!! If any of you have not tried
      turkey in the crockpot DO IT!! It is WONDERFUL. Stays moist. I have
      found one trick to it is to lay it in the pot so one breast is in the
      juice & half way thru cooking turn it over so the other breast is in the
      juice. I have actually cooked a WHOLE turkey this way too by just
      cutting it up like you would a frying chicken & cooking the pieces in 2
      crocks.

      Note: If the turkey breast is not frozen, check for doneness (170
      degrees) with a meat thermometer after 7-1/2 to 8 hours of cooking on
      low. Be sure to wash your hands well with soap and hot water immediately
      after handling raw poultry. Also, wash the sink and any counter surfaces
      the meat touches with soap and hot water. The remaining turkey breast
      half can be refrigerated, covered, for 24 hours before chopping the meat
      and freezing. Approximate nutritional values per serving (without skin):
      326 calories (8 percent from fat), 3 g fat (1g saturated), 194 mg
      cholesterol, 70 g protein, 0 g carbohydrates, 0 g dietary fiber, 122 mg
      sodium.

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Budget Menu & Dirt Cheap Recipes Dump Recipes SLOW-COOKED TURKEY BREASTS MADE EASY