Savory Turkey Breast
For years I had a monthly subscription to a Betty Crocker magazine. Usually it contained about 20 recipes, most representing the upcoming season. I found this recipe in that magazine and have loved it from the first time I ate it. What I like even more about this recipe is how easy it is to prepare ahead of time, then warm up in the oven prior to serving.
While I love serving a beautiful meal such as Thanksgiving Dinner, because we don’t get to see our families often, I prefer to spend time with my family while they are here for the day, not slaving over a hot oven all afternoon. With some careful planning and preparing as much food in advance, which allows me to create some wonderful memories with my family by spending time with them and not in the kitchen. Depending on the size group I need to feed I may need to make more than one turkey breast.
If you’re lucky, you’ll have leftovers to make sandwiches or your favorite casserole. Hmmm, that reminds me of another recipe I found in the Betty Crocker magazine using leftover turkey & wild rice. I’ll share that recipe at a later date.
Prep time: 15 min Total: 8 hours, 15 min
6 ½ lb turkey breast ½ cup chopped celery
½ cup chopped onion 1 dried bay leaf
1 teaspoon salt ½ teaspoon coarsely ground pepper
1 cup chicken broth
- Save yourself some time with crockpot liners. I use crockpot liners, clean up time goes much quicker and it’s easy to pour the turkey broth into a storage container if you like to use it for something else. Line your 5-6 quart crockpot with one liner.
- Remove gravy packet or extra parts from turkey breast. I rinse the gravy packet off and store in an airtight container until I am ready to make the gravy. The gravy should keep in the fridge for 1 week. Rinse the turkey off and place in the crockpot with liner. Place the onion, celery and bay leaf inside the cavity of the turkey. Sprinkle with salt & pepper. Add the chicken stock.
- Cover and cook on low heat for 7-8 hours.
- Take your turkey out of the crockpot. If serving right away, keep the turkey warm while you make the gravy.
- If serving at a later date, let the turkey cool for about 15 minutes, then slice. I keep my turkey in a glass 9×13 baking dish that has a lid that seals. Pour about 1 cup of the turkey broth over the turkey just before you put in the fridge or freezer. The turkey will keep in the refrigerator for 3 or 4 days. If you freeze it you will want to use it within 6 months. See this article from Food52 for more information about freezing your lefovers.
- Reheating your turkey is easy. If you have frozen your cooked turkey, you will want to pull it out of the freezer a couple of days in advance and let it thaw in the refrigerator. Cover you glass baking dish with foil. Preheat your oven to 350° Heat in oven for 30-45 minutes until the turkey is hot.
Serve and enjoy!
Happy Thanksgiving and we hope to greet you soon as one of our guests!