It is November and I can't wait to have some turkey. Something about the smell that just evokes fall and the coming holiday season. Last year I made two turkeys in November which was both labor intensive and expensive. This year I am mixing it up a bit with half the work but the benefit of the smell and taste. Please enjoy!
Slow Cooked Turkey Breast
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| Celery and Carrots |
- 1 6 lb. Bone-In Turkey Breast
- Celery (one package)
- 3 or 4 Carrots
- 1 Sweet Yellow Onion
- 1 Garlic Clove (minced)
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| Sweet Onion |
- 1/4 cup Chicken Broth
- 1/4 cup white wine
- dash of Oregano, Sage, and Thyme
- 1 tbsp. Melted ButterStep 1: Chopped the celery, carrots and onion and put them in the crock pot.
Step 2: Rinse and pat dry the turkey breast. Rub the contents of one package of Onion soup mix all over the turkey breast.
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| Minced Garlic |
Step 3: Put the Turkey Breast in the crock pot. *Optional to put some of the vegetables in the opening of the breast.
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| Spices |
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| Spices and Garlic on top of Turkey Breast. |
Step 5: Pour 1/4 cup of chicken broth and 1/4 cup of white wine into the crock pot.
Step 6: Drizzle 1 tablespoon of butter on top of everything. Cook on high for 1 hour then low for 6 hours more.
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| Before cooking |
" God gave you a gift of 86,400 seconds today. Have you used one to say "Thank You"?" ~William A. War
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| After cooking |
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| Pairs well with a Pinot Grigio. |
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Final result, the vegetables were so good. I just entered this recipe at the CSI Project! |
After cooking, Lance got home way late so I had to wait another hour before we could eat. It was delicious but I would make side dishes of mashed potatoes and cranberry sauce to really make it like Thanksgiving.
~Amanda
