 Summary
If you don't eat a whole turkey then why cook a whole turkey? We only like the turkey breast in our home so that's all I need to cook. We don't care for 7 days of leftovers either. One turkey breast will yield about 6-8 nice size slices. Put that with all the trimmings and you have a full plate for about 6-8 adults.
Cookware used in Recipe
 Gourmet Cooker/Slo Cooker View
Prep Time
15 Minutes
Servings
6 - 8
Ingredients: 1 turkey breast, thawed 2 Tbls. Olive oil for browning if you want, but un-necessary 3 Tbls. ground sage 2 tsps. Canadian Steak Seasoning 4-5 large russet potatoes 1 small bag of finger carrots
Directions: Just like any meat, brown the turkey breast first in the bottom of the slo cooker without the lid. It is un-necessary to use any oil for the browning, but you can for flavor. Remember to take your time in browning and don't try to pull it up too soon, let it cook. If the turkey breast has string around it no problem just brown it. I use ground sage as a rub all over the turkey breast. I also brown it thawed. Once you have browned the turkey breast pull it out of the slo cooker and set it aside.
Peel and cut up 4 russet potatoes and a small bag of finger carrots. Mix and stir them to get coated with the browning juices from the turkey. I always use Canadian Steak seasoning (Sam's Club used to carry this, see info on website for future ordering kitchencrafttexasstyle.com ) on the potatoes and carrots, about 2 tsps. McCormack's will work for now. Do not add the turkey gravy until ready to serve. Set Slo Cooker at 1 ½ on the base and cook for 6 hours. Pull the turkey out and now add the gravy that was enclosed with the turkey. Stir and heat. Remove the string with scissors and slice the turkey after it has rested for about 5 minutes. Remove the carrots and potatoes and serve in a bowl.
Add all of your other favorite ''trimmings'' and you'll have a great meal. |
