1 turkey breast
white cooking wine
3-4 stalks of celery, cut in 2 inch pieces
1 onion, cut into large chunks
2 Tbs melted butter
Pour enough cooking wine to cover the bottom of the Crock Pot. Place celery and onion on the bottom of the pot. Place turkey breast on top and rub with seasonings. Drizzle with melted butter. Cook on LOW for 8 hours.
Happy almost Thanksgiving! I thought it appropriate to post this the week before Thanksgiving just in case someone wanted to use it for the big day. This turned out really good. It is a perfect idea for those who aren't having an entire crew for dinner, but still want to enjoy all the fixin's.
The turkey breast I used was about a 7 lb bone in breast. It was a tight squeeze into the pot, so, I wouldn't go much bigger than that. I also had to put the celery and onions inside the cavity of the breast to make it fit. Don't forget to wash the breast prior to putting it in the pot. Depending on what brand you choose, you might still receive the present of the insides of the turkey with the breast, so just check for that little package that contains all those gnarly little organs. Feel free to use whatever spices you want. I was sifting through all of mine and came across the poultry seasoning. Feeling a little unimaginative, I chose that one. The flavor was delicious and it actually made my house smell like Thanksgiving! The breast carved right up like a usual turkey would and the skin peeled right off. As an after thought, I wish I would've remembered the Crock Pot liners for this recipe. The carcass would be really easy to clean up if you could just tie up the bag and lift it out. I ate this with just broccoli and wild rice, and of course, cranberries. However, mashed potatoes, stuffing, gravy and green bean casserole would've gone nicely with this one!
So, if you aren't having an army big enough to eat a 24 lb turkey or if your oven is already full of other goodies, give this recipe a try. I'm off to have a turkey sandwich now! Enjoy!