Slow Cooker Turkey Breast for the Holiday and Leftovers
 
 
Ingredients
  • Turkey Breast - size - I buy it to fit my slow cooker
  • Mrs. Dash - Original Blend
  • Seasoned Salt
  • Garlic Salt
  • Black Pepper
  • Chicken Boullion (optional)
  • Carrots (optional
  • Celery (optional)
  • White, Yellow, or Green Onion (optional)
  • Butter or Margarine (optional)
Instructions
  1. Cover the bottom of the stoneware with Mrs. Dash, seasoned salt, garlic salt, and black pepper to taste. You will have to experiment to determine what amounts suit your tastebuds best.
  2. Place 2-4 beef boullion cubes around the bottom of the stoneware.
  3. Scoop out about a ¼ cup of margarine and coat the turkey breast with the margarine.
  4. Add more seasonings to the top of the turkey breast if desired.
  5. Place the largest section of the breast into the bottom of the stoneware, so that the open cavity (boney) section is pointing up.
  6. If you choose to add the vegetables, you may wish to cut it into chunks and push it into the open cavity section of the breast. Place other pieces around the breast where you can. This will help to add more flavor to your turkey breast.
  7. You can use a food processor to puree the veggies and add to your dressing (or stuffing), save for a soup, or even use a bit of it for flavoring your gravy.
  8. Drain the drippings from the slow cooker to use for au jus or for the base when making gravy. Even if you don't know how to make homemade gravy, adding these drippings into your packaged, jar, or can gravy will give it a much richer, homemade flavor and texture.
Want to make your own gravy?
  1. Use my recipe for nearly fail proof gravy.
Leftovers:
  1. We often "box up" our leftovers as soon as we're finished eating our original meal. I have a drawer full of containers that are solely for the purpose of leftovers for the freezer. When reheating meat in the microwave, we wrap a single serving or two of the meat with a wet paper towel. As the microwave heats food, it basically bounces around the moisture inside causing the food to heat through rapid movement of the moisture. So, by adding the wet paper towel, you're giving it what it needs to function! It's also better to microwave in short bursts and then add additional time if needed. When reheating meat in the oven or on the stovetop, I still recommend adding a small amount of water so help keep the meat moist.
  2. What do we do when we get tired of turkey? Stick it in the freezer until we're ready for gumbo. That's my easiest recipe of all! Slice and quarter pieces of smoked sausage and add to Zatarain's New Orleans Style Gumbo Mix with Rice. Follow directions on box.
Recipe by DealsFromMsDo.com at https://dealsfrommsdo.com/slow-cooker-turkey-breast-for-the-holiday-and-leftovers/