We are swimming in discount turkey still from our post-Thanksgiving $.39/lb whole turkey purchasing spree…which turns out to be an even better buy given the inflationary pressures of the day. Anyway, we defrosted another Turkey Breast the other day. Normally, we like to give it the Dutch Oven Turkey Breast treatment, but for this iteration, we had so many errands to run in the late afternoon/early evening that we wouldn’t reasonably have time to get home and cook. So, we experimented with a different method.
We hypothesized that a slow cooker would likely generate a successful outcome based on our Crockpot Duck Confit. Because turkey breast is much leaner than duck leg (and turkey skin is less fatty than duck skin), we were a little afraid that it might come out dry, but it worked, as the skin rendered and essentially basted the turkey as it cooked. Then, since slow cookers don’t get crispy skin, we finished the turkey under the broiler to get the crunch that a good turkey skin ought to have.
We served our meat over Mashed Cauliflower alongside some buttered sweet peas.
Time: 7 Hours
- Boneless Turkey Breast
- Black Pepper
- Dried Parsley
- Pat your turkey breast dry, and place it skin side up in your slow cooker.
- Sprinkle a little salt, black pepper, and parsley atop the skin.
- Pierce little holes in the skin with a toothpick.
- Set the temperature on low, and cover. Allow to cook for 6-6.5 hours, basting occasionally.
- When your skin has begun to caramelize and brown, line a baking sheet with some foil.
- Transfer your meat to the baking sheet, and broil for a few minutes to get the skin crispy.
- Slice, Plate, Devour, and Enjoy!