I got a turkey breast from my butcher and slow roasted it in the crock pot. Oh.my.lord. So easy, so juicy, so tender, and so much of it! I froze the stock and the leftover to make soup soon.
Here's all I did:
1 6-8 pound turkey breast, bone in (it is hard to find much smaller than that but if you can, it might fit in the crock pot a little easier...)
1 lemon, cut in half
6 sprigs of fresh rosemary
salt
pepper
1 cup chicken stock
1 cup white wine
1 Tbsp brown sugar.
Add everything to the crock pot and set on low for 8 hours. If you wait until the end to add the salt and pepper and rub it into the turkey, it won't all wash off when you pour the liquid in.
before
after
Remember, save the stock! Who needs to wait until November to have turkey?
Get with the program, Cameron. Everyone knows the best part of Thanksgiving is the pecan pie, followed by the butter beans.
ReplyDeleteRegardless, your recipe for the 4th best part of Thanksgiving (after the mashed potatoes) looks delish. :)
I have a turkey chili recipe that Mike and I quite enjoy that uses left over turkey if you have any interest...
ReplyDeleteMike wine brines our thanksgiving turkey ever year. This year I was really sick leading up to Thanksgiving and I didn't go shopping for a turkey until a day or two before thanksgiving which didn't give us a lot of options. The smallest fresh non-frozen turkey I could find was a whopping 23lbs. And since we were just having 4 people over for thanksgiving (including ourselves) it was a bit excessive. But with no other options I got it anyway. It actually ended up working out because I froze the left over turkey and right after thanksgiving my mom sent me this turkey chili recipe.
I have now just finally used up all the turkey from thanksgiving and I kind of regret not having more frozen. The link to the recipe is.... http://www.freshmarket.com/recipes/recipes_details_review.aspx?RecipeID=1523
We haven't tried it with any of the optional add ins but we do always put extra spices like additional cumin as we like it spicey. We also typically add about half to 3/4 a bottle of Cholula hot sauce. I will have to admit that the first time I made the recipe I found it kind of bland but once we played around with spices we had a great recipe.
Anyway, just thought I'd pass it on. Your turkey looked delish!
Most fabulous - Cahill! Thanks for the recipe. I have my leftovers in the freezer so may just try this one!!
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