I grew up in Minnesota and I wanted to return to our way of cooking this year. My family decided to spend 2020 Thanksgiving apart to keep everyone safer and healthier this year, and I have to admit that I miss my mom’s cooking.
Living in the land of 10,000 casseroles and crock pot recipes, I used my google search engine to look up videos and new recipes. I have a 10 lb. turkey and I don’t know if this will work but what do I have to lose, we aren’t having visitors.
I took out my turkey Saturday afternoon to thaw in a large bowl in the refrigerator for the past few days. Near the stroke of midnight, I took out my bird and cleaned it. There was debate online whether or not place breast up or down. I flipped a coin and placed it down in the crock pot.
The bottom of the crock pot was coated with a drizzle or half cup of chicken stock, a brown gravy packet, salt, pepper, rosemary, thyme, garlic powder, poultry seasoning, onion powder, and a pat of butter. I whisked the mixture before I placed the turkey breast down. Looking at other results, you don’t need a lot of liquid because the turkey will make it’s own juices.
Over the top of the turkey, I repeated the same seasoning mixture. I melted the butter off to the side and mixed in minced garlic (Korean Heritage – and yes I use scissors a lot). My turkey will cook down and it was a little big in my Hamilton Beach Crock Pot (link is for the exact model). I covered the overflow with foil and put on the lid because it will cook down.
Following the cooking time for other recipes, I set on high for 1 hour. After an hour, I removed the foil and reset for another 7 hours. Other crock pot enthusiasts didn’t baste as the turkey cooked, and that’s the beauty of slow cooking.
I’m headed to bed and I’ll let you know the results tomorrow.
Temperatures – I followed turkey breast instructions at https://www.allrecipes.com/recipe/92528/slow-cooker-turkey-breast/