My kids were a little confused when I bought a turkey last week. Who said we can only eat turkey in November? I love turkey and I saw this recipe where you cook the turkey in a crockpot! Even better! It was so easy, and the turkey just falls off the bone, so you don't have to spend the time carving and cutting it up. This turkey you can shred up and put on a salad or a sandwich or eat it the traditional thanksgiving way. I couldn't find a 6 pd turkey, or one small enough for my crockpot so I cut off the drumsticks and wings of a 12 pd bird before I put it in my crockpot .
Time: 5 min. prep + 8-9 hours cooking
Yield: 12 servings
Recipe from Jaimie Cooks It up
***NOTE: Make sure you buy a turkey breast small enough to fit in your crock pot.***
1 (5-6 pound) turkey breast
1/2 C orange juice
1 (14 ounce) can whole cranberry sauce
1 (1 ounce) package Lipton Onion Soup Mix
salt and pepper
1. Make sure your turkey is completely thawed. I let mine hang out in the fridge for a couple of days after I purchase it frozen. Set it on a pan, so you don't have juices running all over when you open up the bag. Cut a hole in the top of the bag and remove the packaging. Some turkey breasts come with a gravy pouch inside, be sure to remove it if yours happens to come with one.
2. Place the old bird in the crock pot.
3. Pour yourself 1/2 cup of orange juice. Add one can whole berry Cranberry sauce and one package Lipton Onion Soup mix.
4. Mix the ingredients together and pour them over the top of the bird.
5. Sprinkle a bit of salt and pepper over the top. Cover the crock pot and cook on low for 8-9 hours,
or until a meat thermometer stuck into the center of the bird reads 180 degrees. You can see I got mine a bit past 180. Don't like, turn me into the poultry police or anything, ok? It still turned out wonderful, juicy and moist.
6. Remove the turkey breast to a plate and cover it with tin foil. Let it rest for about 5 minutes. Then carve it (or shred it) up and enjoy.
GRAVY:1. Pour the juices from the crock pot through a strainer and into a medium sized sauce pan. 2. Mix 4 T of cornstarch into 1/2 cup of water. 3. Bring the juices to a boil and add the cornstarch/water mixture a little bit at a time, stirring constantly until you reach the consistency you want. You may not need all of the cornstarch/water. 4. Add about half of a can of cream of mushroom soup. Stir it well and let the soup heat through.
Yield: 12 servings
Recipe from Jaimie Cooks It up
***NOTE: Make sure you buy a turkey breast small enough to fit in your crock pot.***
1 (5-6 pound) turkey breast
1/2 C orange juice
1 (14 ounce) can whole cranberry sauce
1 (1 ounce) package Lipton Onion Soup Mix
salt and pepper
1. Make sure your turkey is completely thawed. I let mine hang out in the fridge for a couple of days after I purchase it frozen. Set it on a pan, so you don't have juices running all over when you open up the bag. Cut a hole in the top of the bag and remove the packaging. Some turkey breasts come with a gravy pouch inside, be sure to remove it if yours happens to come with one.
2. Place the old bird in the crock pot.
3. Pour yourself 1/2 cup of orange juice. Add one can whole berry Cranberry sauce and one package Lipton Onion Soup mix.
4. Mix the ingredients together and pour them over the top of the bird.
5. Sprinkle a bit of salt and pepper over the top. Cover the crock pot and cook on low for 8-9 hours,
or until a meat thermometer stuck into the center of the bird reads 180 degrees. You can see I got mine a bit past 180. Don't like, turn me into the poultry police or anything, ok? It still turned out wonderful, juicy and moist.
6. Remove the turkey breast to a plate and cover it with tin foil. Let it rest for about 5 minutes. Then carve it (or shred it) up and enjoy.
GRAVY:1. Pour the juices from the crock pot through a strainer and into a medium sized sauce pan. 2. Mix 4 T of cornstarch into 1/2 cup of water. 3. Bring the juices to a boil and add the cornstarch/water mixture a little bit at a time, stirring constantly until you reach the consistency you want. You may not need all of the cornstarch/water. 4. Add about half of a can of cream of mushroom soup. Stir it well and let the soup heat through.
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