This recipe really saved me on Thanksgiving day. Thank you so much RJ. Maybe next time I will try your recipe for the ham in the crockpot. That's not how I usually make my ham, but I'd like to try something different Happy holidays everyone,
Rebeca and family Sent from my iPhone > On Nov 22, 2014, at 12:54 PM, RJ via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > here is a recipe I and the family enjoys. > RJ > > Subject: [CnD] Turkey breast > 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 > > > >> How long should I cook turkey breast in the slow cooker? Should I cook it in >> broth, gravy, or what kind of liquid? >> Mary >> >> Sent from my iPhone >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > --- > This email is free from viruses and malware because avast! Antivirus > protection is active. > http://www.avast.com > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
