As they say, life happens. Here, finally, is this week’s edition of Crock Pot Wednesday.
Continuing with our Thanksgiving theme, I’m including one I affectionately call “Turkey in the Pot.” This is especially good for small families who only want just a little turkey, or it can be great for those needing some additional meat to serve to those large gatherings. This comes from Slow Cooker: The Best Cookbook Ever by Diane Phillips.
TURKEY IN THE POT
2 onions, quartered
2 medium carrots, cut into 1-inch lengths
2 stalks celery, cut into 1-inch lengths
1 large sprigs thyme leaves
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup double-strength chicken broth (I use chicken stock.)
4 strips thick-cut bacon (use applewood-smoked if you can)
One 3-4 pound bone-in turkey breast
2 teaspoons Wondra or other instant blending flour (optional)
(I also like to add in a couple of fresh sage leaves and a sprig of fresh rosemary.)
Arrange the vegetables and thyme in the insert of a 5-7 quart slow cooker. Sprinkle with the salt and pepper and pour in the broth.
Arrange the bacon to top of the turkey breast and place in the slow-cooker insert on top of the vegetables. Cover and cook on high for 3 1/2 – 4 hours, until the turkey registers 170 degrees F on an instant-read themometer. Carefully transfer the turkey breast to a serving platter and discard the bacon.
Cover the turkey breast with aluminum foil and allow to rest for 15 minutes. Strain the sauce through a fine-mesh sieve into a saucepan and bring to a boil. Whisk in the flour (if using) and bring back to a boil. Taste and adjust the seasoning.
Slice the turkey breast and serve with the gravy.
This is a great way to cook turkey breast for later use in casseroles, etc.
Thanks for stopping by. I’ll look forward to what you have to say.
Linked to: Full Plate Thursday
Debbie, I have shared Southern Baked Beans and Jalapeno Corn Casserole. Your Turkey in the Crockpot sounds wonderful – I can just smell it cooking! Thank you for hosting!