I am a slow cooker kinda girl. When your husband works 50 hours a week and you are trying to balance rehearsals, work, and grad school, slow cookers are your best friend. I just tried a great recipe for cooking a turkey breast in the slow cooker, and we really loved it! This Taste Test recipe is courtesy of Scarlett at www.madeitateitlovedit.com.
I was definitely feeling in the holiday mood when I made this, and I made it two weeks before Thanksgiving so the turkey coma could wear off before we put ourselves in another one. Sometimes you just have to embrace the season, even before it’s time. Yes, I am that person that listens to Christmas music in November. There is too much wonderful Christmas music to limit it to three weeks. You could never possibly listen to it all! Anyway…back to turkey.
The problem with cooking a turkey breast in a slow cooker is that the skin stays moist and doesn’t get crispy. Scarlett solved this problem by popping the turkey under the broiler for ten minutes before serving. I have to admit that I was skeptical, but this worked perfectly!
You might be wondering why this recipe would really be considered “thrifty.” Well, I got my turkey breast on sale 50% off. So I was already feeling pretty powerful. It’s amazing that frozen turkey breast on sale can give me such a rush. Because there’s only two of us, a turkey breast dinner is enough for about 8 different recipes. (Notice that I said “recipes,” not “meals.” That’s probably about 25 meals/servings.)
We had a roast turkey dinner, and leftover turkey lunches the next day, plus I froze 7 bags of chopped up turkey for future recipes. I plan to use this turkey for things like chicken (turkey) salad, turkey tacos, turkey fried rice, turkey noodle soup, and chicken (turkey) alfredo. Pretty much anything I’d put chicken in, I will use turkey. It’s leaner than chicken too, so that’s a plus.
Keep it Basic
A good tip to remember if you plan to use up your leftover meat in various recipes is to keep the seasoning basic. If I were to season a turkey breast with a strong seasoning like Cajun or something with lemon, I would be less likely to put it in pasta later. You can always add other seasonings later, but sticking to the basic seasonings will help you have the most options with your leftover meat.
I chopped up my leftover turkey breast and froze it in meal portions. This allows me to pull it out quickly and definitely saves me time in the long run! It’s nice to be able to thaw out some turkey and have tacos in a few minutes. Very easy.
Anyway, after all of my raving about turkey, here is the basic idea of Scarlett’s recipe: Crockpot Bone In Turkey Breast. Open the turkey breast, rub in spice mix, cook in slow cooker for 6-8 hours on low. Woohoo! After it’s cooked, and you come home to an amazing smelling house, then you can pop it under the broiler and serve hot turkey, crispy on the outside and moist on the inside. That’s a win.
We loved this recipe! The meat was moist, and the skin was crispy. My husband won’t eat the skin, so I thoroughly enjoyed his as well as mine. This would be especially thrifty if you find turkey sales the weekend after Thanksgiving.
My only difficulty with this recipe was actually getting the turkey out of the slow cooker and into the pan. It kind of separated a little bit. Still tasted great, though!
This recipe is so easy and simple, but I had to share it for all you busy people out there that need something healthy and quick on weeknights. Enjoy!