Looking to make a stress-free Thanksgiving dinner?
Here are tried and true recipes for an easy crock pot turkey & vegetables, gravy and cranberry sauce all on one page. All these recipes are simple and delicious.
Crock Pot Turkey Breast & Vegetables
|Crock Pot Turkey Breast|
1 bone-in turkey breast (approx. 5 to 7 lbs)
1 cup diced carrot
2 cups of diced celery
2 minced garlic cloves
1 cup onion
1/4 cup of chicken broth
1 (1 ounce) envelope dry onion soup mix
2 Tablespoons of butter (melted)
Rosemary, Sage and Thyme
(1) Add the diced carrot, celery, garlic, onion and broth to the crock pot and stir.
(2) Rinse the turkey breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker.
(3) Melt your 2 tablespoons of butter and pour it over the turkey
(4) sprinkle the top of the turkey with rosemary, sage and thyme
(5) Cover and cook on high for 1 hour and then Low for an additional 5 to 6 hours (depending on the size of the bird).
For safety, the inside of the turkey breast should be at least 165 degrees when done. I always cook my turkey breasts to temperature (165 degrees exact); that way it is not under cooked or over cooked.
The vegetables can be removed with a slotted spoon and served as a side dish (they are delicious).
This can be made ahead of time and refridgerated (or way ahead of time and frozen - just pull out the day before to thaw).
1 cup white sugar
1 cup orange juice
1 (12 ounce) package fresh cranberries1/2 teaspoon cinnamon
In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and increase the heat to a low boil. Cook until the cranberries pop open and the sauce has thickened enough to stick to the back of a spoon (20 minutes or so). Stir occasionally while cooking to avoid burning.
While cooking, once the cranberries have softened, I mash them in a saucepan about 30 times with a potato masher. This is not necessary, but I do it for texture as I like some smooshed and some whole cranberries. When done cooking let sit for 4 hours at room temp or in the fridge to thicken. This will continue to thicken as it cools.
(1) After cooking the turkey in the crock pot, remove the meat and run the juices through a fine mesh strainer. You will use only the juices for this recipe. Discard any solids.
(2) Measure the juices and pour them into a sauce pan on the stove. Bring the juices to a slow boil.
(3) In a separate container; for each cup of juice you added to the sauce pan, mix 2 tablespoons of all-purpose flour to 1/4 cup of cold water until smooth.
(4) Stir the flour mixture into the boiling juices, using a whisk, stir constantly a minute or so until thickened. Season with salt and pepper as needed. This will continue to thicken a bit as it cools.
Tip: If you need to stretch your juices, you can supplement the cooking liquids with chicken broth as needed.
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