If you want a turkey breast that is cooked and not dry, this is the recipe for you. I have always enjoyed the dark meat more than the white meat on a fowl, because of the darker pieces were juicy and tender. The breast is always dry and yes, I love it but can only take it in spurts. I have now found a recipe that eliminates the dryness of the turkey breast.
Turkey Breast of Wonder:
Ingredients:
One 5-6 pound turkey breast ( make sure it fits in your slow cooker)
Package of onion soup mix
1/2 cup of chicken broth
1 can of whole cranberry sauce
The first thing you will want to do is remove the turkey breast from the packaging and wash really well. Usually there is a giblet package, remove that as well. Cut off any excess skin on the breast and place this in your slow cooker.
Put the cranberry sauce, the onion soup mix and the chicken broth together.
Mix really well.
Pour over the turkey and cook on low for about 8 hours.
Check to make sure that it is thoroughly done. Your thermometer should read 180 degrees.
I lost track of time and left mine in for 9 hours and the thermometer read about 200 degrees. I knew I defiantly wasn't going to get food poisoning but I was really concerned that I may have ruined it.
I couldn't even take the breast out of the pot whole. This turned out so tender, the meat was just following off of the bone.
I made gravy with the stock that was left in the pot, by adding mixed cornstarch and cold water to the boiling pot of stock and stirring until the stock thicken up.
This is worth giving a try.
Enjoy,
Debra
Adapted from the recipes of:
http://jamiecooksitup.net/2012/05/turkey-breast-of-wonder-crock-pot/
