|It's so easy... you can have Turkey dinner any time!|
The first thing you need to do is get familiar with your slow cooker. Know what it can hold! I buy turkey breasts (bone-in and boneless...they both work) to cook in the crock pot. My large oval crock holds a 6 lb. bone-in breast. You might not need anything that large anyway, figure 1 lb. per person when buying your turkey breast. For this meal, I used a round medium-to-large crock for a 3 lb. boneless breast. By the way, if you really want minimal clean-up too...buy crock liners...it just doesn't get any easier!
There are many different seasonings you can use to flavor the turkey but today I am going to give you one of our favorites. Of course, turkey is delicious on its own ... if this suggestion gives you pause (see alternative below).
|This turkey breast was too large to use the foil ring to raise it out of the juices...still delicious.|
1 thawed, skinless, boneless turkey breast (about 3 lbs.)
1 T. minced garlic
1/2 t. dried rosemary
3 T. honey
1 T. Dijon mustard
1 T. olive oil
1 T. lemon juice
1/2 t. pepper
salt to taste
|This turkey breast was small enough that I used the foil ring to raise it out of the juices.|
2. Trim any fat from the turkey, rinse and pat dry. Remove any gravy packets, if applicable.
- Hint - If you have room in your crock - and especially if you are cooking a boneless breast - I like to make a foil ring (or several foil balls) and place it in the bottom of the crock so the breast rests on it. This keeps the breast from sitting in liquids/fat produced during cooking.
- Of course, you can substitute root vegetables like potatoes, carrots and onions for the foil. The plus side? You can eat them, too!
- No-Fuss Alternative - if you do not like the seasoning recipe, simply substitute 1 cup of water or broth to crock and cook as directed below.
4. Be sure to plug in your crock pot (I learned my lesson once upon a time... so you don't have to!). Cook on high if you want it done in 4-6 hours or on low if you want it in 7-10 hours.
5. I always use a temperature probe to make sure it is the recommended 165 degrees for poultry.
The seasoning mixture was adapted from The Big Oven.
Looking for more slow cooker recipes?
Check out the Slow Cooker Pork Tenderloin and the Pot Roast Sandwich w/ Roasted Garlic Mayonnaise!