Friday, November 21, 2014
Easy Crock Pot Turkey for Thanksgiving
Turkey is the main centerpiece of any Thanksgiving dinner. But sometimes you don't need a whole turkey for your group. And sometimes it's nice to have some extra oven space for the rolls and yams you are also trying to cook at the same time. This is an easy way to fix turkey, and it makes it nice and tender. We love it! I have made it this way several times with different variations. You can be creative and use your favorite variety of spices if you'd like.
Turkey breast (5-7 lbs depending on your crock pot size)
1 1/4 C water
2 T honey
1 T orange zest
juice from 1 orange (I have used orange juice from a can too)
1 T salt
1 T poultry seasoning
1 T thyme
1 T basil
1. Thaw out the turkey breast. (Mine was still frozen in the middle when I started the cooking process.)
2. Pour the water in a large crock pot and set it on high.
3. You could mix the spices and do a rub, but I ended up just pouring the spices, juice, and honey on top.
4. Cover the turkey with a piece of foil to insulate it--just over the top. Make sure the lid is on tight. Do not open the lid once you shut it. Each time you lift the lid, it lets a lot of heat out.
5. Cook the turkey on high for about 5 hours. (It was 7lbs,) It was perfect. I put a thermometer in it, and it was at 185 degrees. It should be at least 165. The meat usually just falls off the bone and is very tender. When we have leftovers, it makes great sandwiches too.
Note: I have also started this process at night and had it cook all night on low. Then just put it on warm once it is all cooked until ready to serve.