I got this recipe from Pinterest. It was posted by Grain Crazy, the notes are hers-not mine.
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 do your own variation. =)
Ingredients
Turkey breast 5-7 lb 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
Directions:
1. Thaw out the turkey breast. It 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 really tight. Do not open the lid once you shut it. Each time you lift the lid, it lets a lot of heat out.
3. It ended up cooking the turkey for about 5 hours. (It was 7 lbs) It was perfect. I put a thermometer in it, and it was at about 185 degrees. It should be at least 165. It was perfect. When I cook turkeys this way, the meat usually just falls off the bone and is very tender. When we have left overs, it makes great sandwiches too. Turkey can be yummy all year long, not just at Thanksgiving!
(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.)
Ingredients
Turkey breast 5-7 lb 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
Directions:
1. Thaw out the turkey breast. It 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 really tight. Do not open the lid once you shut it. Each time you lift the lid, it lets a lot of heat out.
3. It ended up cooking the turkey for about 5 hours. (It was 7 lbs) It was perfect. I put a thermometer in it, and it was at about 185 degrees. It should be at least 165. It was perfect. When I cook turkeys this way, the meat usually just falls off the bone and is very tender. When we have left overs, it makes great sandwiches too. Turkey can be yummy all year long, not just at Thanksgiving!
(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.)
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