Recipe: Crock Pot Turkey Breast (2)

Here are two from the archives that look delicious.

Recipe(tried): Roast Turkey Breast (crock pot)
Posted By: Clarissa
Date: 1998-07-17
Board: recipelink.com Cooking Club

Here is a recipe that I have adapted from Better Homes and Gardens New Crockery Cooker Cookbook. It is absolutely delicious, and the gravy is just excellent. This recipe differs slightly from the one in the cookbook. For one thing, their recipe calls for rosemary, which my husband doesn't care for, so no rosemary here!

3/4 cup white wine (I use Riesling)
1/2 cup chopped onion
1-3 cloves garlic, minced
1 bay leaf
3 to 3 1/2-lb. frozen boneless turkey roast, thawed (I use Butterball Boneless Breast of Turkey, all white meat)

Gravy:
1/3 cup half-and-half, milk, or lowfat milk
2 tablespoons cornstarch
1/8 tsp. salt

Spray crockpot with PAM or other vegetable oil cooking spray. Combine wine, onion, garlic, and bay leaf in crockpot. Remove and discard netting from turkey roast; also remove gravy packet. (You will not need the gravy packet for this recipe.) Place turkey roast in crockpot. Cover, and cook on HIGH for 4 1/2 to 5 1/2 hours, or on LOW for 10 to 12 hours. Remove roast. Check internal temperature with instant-read thermometer; for proper doneness, it should read 170 degrees F.

For gravy: Strain cooking juices; discard solids. Skim fat from juices. Measure 1 1/3 cups juices into small saucepan. Combine milk, cornstarch, and salt; stir into juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

Note: I read somewhere that it is a good idea to cook any meat on HIGH for the first hour when using the crockpot, even if you cook on LOW for the remaining cooking time.

Crockpot Stuffed Turkey Breast
Posted By: Hobbs
Date: October 13th 1999
Board: recipelink.com - Misc. Recipes and Requests
Serving Size : 8

1/4 cup Butter, melted
1 small Onion, finely chopped
1/2 cup Celery, finely chopped
2 1/2 oz Bacon croutons
1 cup Chicken bouillon
1 tbsp Parsley, fresh, minced
1/2 tsp Poultry seasoning
1 Turkey breast, whole uncooked
Salt to taste
Pepper to taste

Cheesecloth (about 24x36-inch for each turkey breast)
Wine, white, dry

Combine butter, onion, celery, croutons, bouillon, parsley, and poultry seasoning. Cut turkey breast in thick slices, from breastbone to rib cage, leaving slices attached to bone. Sprinkle turkey with salt and pepper. Soak cheesecloth in wine. Set turkey on cheesecloth. Stuff bread mixture into slits of turkey. Fold one end of cheesecloth over other to cover meat.

Place on metal rack or trivet in slow-cooking pot. Cover pot and cook on low for 7 to 9 hours or until tender. Pour additional wine over turkey during cooking. Remove from pot and take cheesecloth off immediately. If browner breast is preferred, remove from pot and brown in 400 degree oven for 15 to 20 minutes. Let stand 10 min. Drippings may be thickened for gravy if desired.

Serve each person one or more thick slices of turkey with dressing in between. This recipe designed for 4 1/2 qt or larger slow cooking pot.