1 (4 lb) bone-in turkey breast, thawed, rinsed, patted dry
4 tbsp butter, room temperature
1 medium lemon peel, grated
1 tsp chili powder
1/4 tsp black pepper
1/4 tsp red pepper flakes
1 tbsp lemon juice
Salt and pepper to taste, optional
Spray inside of crock-pot with nonstick cooking spray. Place turkey breast inside.
Mix the butter, peel, chili powder, black pepper and pepper flakes in a small bowl until well blended; spread over top and sides of turkey. Cover and cook on low 4 to 5 hours or on high 2 1/2 to 3 hours. Meat thermometer should read 165 degrees and the juices should run clear. Do not undercook, also do not overcook.
Transfer the turkey to a cutting board and allow to stand 10 minutes before slicing. Turn cooker heat to low.
Stir lemon juice into the cooking liquid. Pour the mixture through a fine-mesh sieve and discard the solids. Let stand 5 minutes. Skim the excess fat and discard. Add salt and pepper, if desired. Return mixture to cooker and cover to keep warm. Serve with the turkey.
Yield: 6 to 8 servings
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