A couple of days ago Williams-Sonoma had a 40% off pastry sale.
As a cardholder, not only did I get the 40% off, but I got free shipping as
well. The thought of having a freshly baked cinnamon roll scenting the house in
the morning along with my brewing coffee was too tempting to resist, so I
bought a box. You're probably wondering what that has to do with turkey, so
I'll tell you. My freezer is positively jammed full with other sale items from
Williams-Sonoma, not to mention specials from Omaha Steaks. I'm not
complaining, mind you, I'm going to have some mighty good eating this winter,
but my freezer space was at an absolute minimum. This includes not only the
upright freezer, but also the freezer compartments of the both refrigerators.
Obviously something had to go. While rummaging through everything I spotted a
turkey breast that I had bought last season and figured it was high time that I
make it.
I had never made a turkey breast before so I went online to look for a recipe. When I spotted one that was made in the crockpot, with the only ingredient being a packet of dry onion soup mix, I knew I had to try it. I didn't follow the recipe exactly, as you knew I wouldn't, but nonetheless it was very easy to put together, the house smelled like Thanksgiving, and the turkey was succulent.
I had never made a turkey breast before so I went online to look for a recipe. When I spotted one that was made in the crockpot, with the only ingredient being a packet of dry onion soup mix, I knew I had to try it. I didn't follow the recipe exactly, as you knew I wouldn't, but nonetheless it was very easy to put together, the house smelled like Thanksgiving, and the turkey was succulent.
Here's what I did:
Slow Cooker Turkey Breast
1 turkey breast (mine was 5.3 pounds)
1 package Lipton dry onion soup mix
Handful of baby carrots
3 ribs celery, broken into thirds
Slow Cooker Turkey Breast
1 turkey breast (mine was 5.3 pounds)
1 package Lipton dry onion soup mix
Handful of baby carrots
3 ribs celery, broken into thirds
Aromatics:
½ lemon
½ medium onion
Leafy tops of celery
Sprig of rosemary
½ lemon
½ medium onion
Leafy tops of celery
Sprig of rosemary
Poultry seasoning
Freshly ground black pepper
1 tablespoon butter, cut into pieces
Place baby carrots and celery in the bottom of a 6-quart slow cooker.
Remove turkey from packaging, rinse and pat dry. Rub turkey with onion soup mix both inside and out. Add aromatics to the cavity of the turkey, and sprinkle with pepper and poultry seasoning. Place (and I have to laugh at this because I didn't place my turkey I jammed it in) turkey breast into the slow cooker and dot with butter. Put a lid on the slow cooker (placing a heavy book on top, if need be, to hold the lid in place -- yep, did that, too), and turn to High. Allow to cook one hour on the High setting, and then reduce temperature to Low and cook seven additional hours. When turkey is finished remove to a plate and tent with foil if you plan to make gravy out of the drippings, or place on a cutting board, slice and serve.
Place baby carrots and celery in the bottom of a 6-quart slow cooker.
Remove turkey from packaging, rinse and pat dry. Rub turkey with onion soup mix both inside and out. Add aromatics to the cavity of the turkey, and sprinkle with pepper and poultry seasoning. Place (and I have to laugh at this because I didn't place my turkey I jammed it in) turkey breast into the slow cooker and dot with butter. Put a lid on the slow cooker (placing a heavy book on top, if need be, to hold the lid in place -- yep, did that, too), and turn to High. Allow to cook one hour on the High setting, and then reduce temperature to Low and cook seven additional hours. When turkey is finished remove to a plate and tent with foil if you plan to make gravy out of the drippings, or place on a cutting board, slice and serve.
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