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Slowcooker Turkey


Mommyof2

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Hello! I have tried to conquer turkey making for years now, and I have tried everything from oven bags to grilling to stove top methods,but no matter what,my husband always turns his nose up and says the meat is too dry for his tastes. But this past week,out of frustration, I threw a 7lb turkey breast in the crock pot, and it turned out so well that hubby has asked for it again. So,I thought I'd pass along what I did.

 

1 turkey breast (mine was 7lbs) placed breast down in the pot

1 cup chicken broth

1 medium onion,chopped

2 stalks of celery,chopped

a bit of dried sage

a bit of black pepper

14 oz of homemade cranberry sauce.... take it easy on the sugar. I guess canned would work, too. I just like my sauce super chunky and a bit tart.

 

And that's it.... put it all together and let cook on high for 6 hours, or until a thermometer reads 170 degrees F.

 

You can then turn the juices that fill the pot into gravy,and it's really yummy :)

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~ Whipes a bit of drool from her lips ~

 

This sounds scrumptious, Gardening Mommy, thank you so much for sharing, I love to try out new recipes. My old crocker gave up, so I'm in the market for a new one. I'll definately make this, and let you know how it turned out. It's just the two of us, so purchasing a whole turkey is not really aventageous for us.

 

Some Questions I have :

 

Does it brown on its own ?

 

Do you put tin foil over it, then your lid when cooking ?

 

Does the bird take on the hue of the cranberry ?

 

Regards,

Gypsy

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My mum did that this year but with a chicken and a rolled pork roast and pork belly, they were all certainly very juicy. I think the crockpot holds the juices whereas the oven tends to evaporate them. You know, I love crock pots, I swear in winter we cook more in that than anything else!

 

 

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Some Questions I have :

 

Does it brown on its own ?

 

Do you put tin foil over it, then your lid when cooking ?

 

Does the bird take on the hue of the cranberry ?

 

Regards,

Gypsy

 

No, unfortunately it doesn't brown. You are cooking it in the liquid, so it never has the chance. But, the cranberry sauce does give it a bit of color so it doesn't look pasty and gross. It is definitely not as pretty as an oven cooked bird, but it is juicer. My lid fits pretty tight, so I didn't use tin foil. But if I were to use my other pot with the loose lid, then I absolutely would have use the foil.... you don't want the juices cooking away.

 

I hope it turns out well for you if you do give it a go. And yes, let me know if you like it :)

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