Seasonedcrockpotturkeybreast Recipes

Steps:

• Combine 1/4 cup flour, the chopped thyme, paprika, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Rub all over the turkey, then transfer to a 6-quart slow cooker.
• Combine the remaining 1/4 cup flour, the wine, tomato paste, Worcestershire sauce, 1 tablespoon parsley and the bay leaves in a medium bowl. Scatter the carrots, celery, onion, potatoes and thyme sprigs over and around the turkey in the slow cooker. Pour in the wine mixture, then cover and cook on low, 7 hours.
• Transfer the turkey to a cutting board. Skim off the fat from the gravy in the slow cooker and discard the bay leaves. Stir in the remaining 1 tablespoon parsley and season with salt and pepper. Slice the turkey and serve with the vegetables and gravy.

Steps:

• Rinse turkey breast and pat dry with paper towels; sprinkle with salt and black pepper. Place 2 rosemary sprigs, 2 thyme sprigs, 1/4 cup chopped onion, and butter slices into turkey breast cavity.
• Place celery leaves, remaining white onion, and remaining rosemary and thyme sprigs into a large slow cooker. Lay turkey breast over vegetables and herbs with the top facing down. Pour white wine into cooker and cover.
• Cook on High until meat is tender and an instant-read meat thermometer inserted into the thickest part of the breast meat reads 170 degrees (75 degrees C), about 6 hours. Let turkey breast rest for 15 minutes before slicing.

Steps:

• In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
• Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
• Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Steps:

• Wash turkey, drain, and place in 3-1/2 quart or larger crock pot, making sure that the lid will fit securely after turkey is added to crock pot.
• Place all seasonings, garlic and onion around the sides of the turkey.
• Pour water and Worcestershire sauce over the top of the turkey.
• Place lid on crock pot.
• Turn temperature control to HIGH and cook 3 to 4 hours or until done.
• When the turkey is done, the bone will gently release from the meat.
• Remove turkey from crock pot, drain, and place on a large cutting board.
• If gravy is desired, reserve liquid in crock pot for making gravy.
• Let turkey cool for 5 minutes, while making gravy.
• Cut into thin slices.
• Place slices on a serving platter.
• To make Gravy: Strain liquid in crock pot.
• For each cup of liquid, mix the following: 1-1/2 teaspoons cornstarch, 1 tablespoon water Pour corn starch mixture into hot broth mixture in crock pot, stirring constantly until thickened.

Steps:

• Layer carrots and celery, in order given, in 3 1/2 to 4 quart crock pot.
• Heat 1 tablespoon of olive oil in large frying pan on medium. Add onion. Cook for about 10 minutes, stirring often, until onion is softened and starting to brown. Add to crock pot.
• Combine minced garlic, 1 tsp olive oil, paprika and pepper in small dish.
• Rub spice mixture on turkey breast roast. Place over onions in crock pot.
• Pour broth around roast. Sprinkle with Italian sodium-free seasoning. Cook, covered, on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. Transfer meat to cutting board. Cover with foil. Let stand for 10 minutes.
• Stir evaporated milk into flour in small bowl until smooth. Add to crock pot. Stir. Cook, coered on high for about 15 minutes until boiling and slightly thickened. Cut roast into thin slices. Arrange on serving platter. Spoon vegetables and sauce over top.

Steps:

• Preheat oven to 325°. In a small bowl, combine the first nine ingredients. Place turkey, breast side up, on a rack in a roasting pan; pat dry. Brush with butter mixture., Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-3/4 to 3-1/4 hours. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 20 minutes before carving.