Seems to be that every year around this time I start to yearn for a nice turkey dinner. That was the case this past weekend and with Thanksgiving still a few weeks away it seemed as good a time as any to have a practice run. Sure, we could have just popped the turkey in the oven for a few hours but we figured we’d incorporate it into our slow cooker Sunday menu. Besides, isn’t it more fun to have it cooking all day in the slow cooker? Not to mention how deliciously juicy it turned out after soaking in chicken broth goodness for 8 hours. I adapted a recipe on FOOD.com along with the directions that came right on the turkey package.
- 3.5 lbs boneless turkey breast (thawed)
- 14 ozs chicken broth
- 2 TB melted butter
- 3 TB Worcestershire sauce
- 1 tsp thyme
- Place turkey breast, skin side up, in crock pot.
- Salt and pepper to taste.
- Add chicken broth to turkey.
- Two hours into cooking, mix remaining ingredients and add to crock pot.
- At 4 hours, check internal temperature of turkey. It must reach 140º for food safety standards.
- Cook 8 hours on low. Turkey should reach 170º.
Next time I think I would go lighter on the thyme. Also, if you are someone who looks forward to eating the crispy skin off the turkey, this might not be the recipe for you. There is no browning in the slow cooker It did come out super moist and delicious though.
Served-up with some mashed potatoes, corn and arugula it was the perfect warm-up to Thanksgiving dinner, saving the extra special accoutrements (stuffing, biscuits, etc..) for the actual holiday.