I've been baking away coming up with some delicious new recipes for Cookies for Santa. I'll be posting these starting this Sunday. Be sure to come back. In the meantime I wanted to share my favorite way to cook a turkey breast. Each year when turkey goes on sale, I like to stock up.
My family doesn't like dark meat so a turkey breast works well or us. Plus it's the perfect size to fit in a slow-cooker. This is my favorite way to cook a turkey. It comes out moist and tasty every time.
Trust me, Low and Slow is the way to Go!
Slow-Cooker Turkey
small whole turkey or breast (whatever size will fit in your slow cooker)
salt and pepper
1 packet onion soup mix
1 can whole cranberries
Salt and pepper turkey allover. Sprinkle and rub in onion soup mix, again all over. Spoon cranberries on top of seasoned turkey. Cover and cook on Low 7-8 hours or until fully cooked, or until internal temperature reaches at least 165 degrees. Remove from cooker (it will probably fall apart on you). Carve and serve.
STEP-BY-STEP
salt and pepper your turkey, I'm talking everywhere. Inside outside, top and bottom.
However much you like according to your taste preferences.
Sprinkle and rub-in the onion soup mix all over.
Forgive the blurry photo I think the Virgin Eggnog must have been kicking in.
Spoon the whole cranberry sauce over the top. You can either cook your bird breast down or breast up - your preference.
Cover with lid and cook on low heat for 7-8 hours or until the internal temperature reaches 165 degrees+.
Your turkey will probably be falling apart, which is just the way I like it.
Remove from the cooker
carve (or remove the meat from the bone) and serve.
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