Day 166.
This is a moist, flavorful way to make turkey breast. I like turkey, but don't like the dryness and blandness that sometimes comes along for the ride when making turkey. Cooking turkey in the crock really helps with keeping the meat from becoming overly-dry.
You can rub whatever spices you like on turkey pieces, but I was in a Cajun mood, and was pleased with this spice combination.
The Ingredients.
--turkey breast--1/2 t black pepper
--1 t kosher salt
--1/2 t red pepper (cayenne)
--1 T onion powder
--1/2 t paprika
--1/2 t thyme
--1/4 t nutmeg
--3-4 sprigs of fresh rosemary, or 1/2 t dried
--1 cup chicken broth
The Directions.
I used my 6qt Smart Pot Crock-Pot for this dish.
I took the skin off the turkey breast. I know, I'm a weirdo.
In a bowl, combine all of your spices together. Rub the turkey with the spice mixture, getting it in all the nooks and crannies. Put the bird piece into the crock, meaty breast side down. If you have extra spice mix left, go ahead and pour it on top.
Add the 1 cup of chicken broth.
Cover and cook on low for 6-8 hours. There isn't much moisture in turkey, so try not to peek too often.
Serve warm with your favorite sides, and save the leftovers for sandwiches.
The Verdict.
This turned out the way that I expected. It was not dripping in moisture the way that a whole chicken is after being crocked, but it was only the white meat of the turkey represented ---where as in the whole chicken you get a nice mix of brown meat, which has tons of juice.
The kids ate it dipped in barbecue sauce, and we've been having leftovers for sandwiches the whole week.
I liked the spice combo--it gave a bit of kick on the outer edge, with out being over-powering.
0 comments:
Post a Comment