I bough a 2 pound boneless turkey breast on Saturday and cooked it in the slow cooker Sunday. Here’s what I did:
1 turkey breast
Place into the slow cooker. Brush with the following: 2 T. herb and spice mix, combined with 2 T. oil. Add 2/3 c. of water. Cook on low for 6 hours.
Remove turkey breast roast to a cutting board. Allow to rest 10 minutes. In the meantime, make gravy from the drippings. Dissolving 2 T. cornstarch in 1/4 c. of water and whisk into the drippings. Crank the slow cooker temperature to high. After a few minutes, the gravy will begin to simmer a bit. Allow it to simmer until it is thickened. Prepare the potatoes and green beans. I microbaked the potatoes for 10 minutes and steamed the green beans until tender. Since I’d frozen some cranberry sauce from Christmas, I thawed it and served it with the turkey. This was a great meal for not a lot of effort. There’s no better meal than turkey dinner! I’ll also have turkey leftovers to make such things as turkey curry, hot turkey sandwiches, etc.
- Slow Cooker (Crockpot) Recipe for Pot Roast with Sweet and Sour Tomato Sauce (kalynskitchen.com)
- Ali’s Turkey Meatloaf – in the Slow Cooker (andreasgardencooking.com)
- Slow Cooker Roasted Chicken – Slow Cooker Week! (lovebugandsweetiegirl.com)