Bill,
Know you didn't ask for a recipe, but here is one I came a cross and enjoy
and hasn't failed me yet. As for the stuffing I would bake it outside of the
bird.
RJ
Crockpot Turkey or chickn breast
list of 12 items
3 tablespoons butter
1 medium onion, coarsely chopped
1 large carrot, peeled and coarsely chopped
1 stalk celery, coarsely chopped
4 cloves garlic, finely minced
1/3 cup all-purpose flour
2 1/2 cups no-salt added or low-sodium chicken broth
1/2 cup water
2 sprigs fresh thyme or 1/2 tablespoon dried
2 bay leaves
6-8 pound bone-in skin-on turkey breast
Salt and pepper
list end
DIRECTIONS
list of 7 items
1. In a large, nonstick skillet melt the butter over medium heat. Add the
onion, carrot, celery and garlic and cook for 8-10 minutes, until the onion
is
translucent and the vegetables are lightly browned.
2. Stir in the flour and cook for 2-3 minutes until the flour coating the
veggies turns golden. Whisk in 1 cup of the broth, working to smooth out any
lumps as it cooks and thickens. Stir in the remaining broth and water. Add
the thyme and bay leaves.
3. Pour the mixture into the slow cooker. Season the turkey breast all over
with salt and pepper (see the note above about how much salt to use). Place
the turkey in the slow cooker (breast side down). Cover and cook on low for
5-7 hours until the internal temperature of the turkey breast reaches 165
degrees.
4. Carefully transfer the turkey breast to a cutting board (or 9X13-inch pan
to catch any juices), tent with foil and let rest while preparing the gravy.
5. Strain the liquid in the slow cooker into a saucepan. Let it settle for 5
minutes or so and then skim the fat from the surface. Bring the gravy to a
simmer and cook for 15 minutes, stirring often, until it is slightly
thickened. It won't be as thick as traditional gravy but will be silky and
slightly
thick. If you'd like it thicker, simply whisk together a slurry of
cornstarch and cold water (a tablespoon or so of cornstarch in a couple
tablespoons
of water) and stir the slurry into the gravy, simmering for 2-3 minutes.
6. Season the gravy with any additional salt and pepper, if needed.
7. Carve the turkey and serve with the warm gravy.
list end
----- Original Message -----
From: "Bill Deatherage via Cookinginthedark" <[email protected]>
To: <[email protected]>
Sent: Saturday, July 12, 2014 8:31 PM
Subject: [CnD] The pressure cooker or the crock pot
Hello,
I am planning on cooking a very small turkey breast tomorrow evening. I
am not sure if I want to use the pressure cooker or the crock pot. also,
I plan on having stuffing with the turkey. When I learned to cook turkey
and stuffing or as we called it when I was growing up, dressing My mother
allways put the stuffing in the bird either chicken or turkey. I was
wondering if you could put the stuffing in the turkey breast and cook it
in the pressure cooker? This will be my first attempt to do this. I have
cooked a turkey breast in the crock pot but I didn't put the stuffing in
the turkey. I know some people cook the stuffing by itself. I have the
recipe for stuffing but I am not sure how long to cook it. I know there
are several questions in this message. I thank you for taking time to
read this. I hope my ramblings make since.
again, Thanks for all the help I have had from everyone on the list.
tonight I cooked southern green beans in the pressure cooker. they turned
out well. I have found several books that have been quite helpful.
Bill Deatherage
Sent from my iPad
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