Photo is from our classroom last year- our oven-roasted turkey, prepared by Mrs. Anita.
I love Thanksgiving turkey! I like it roasted, but I surprised myself when I prepared a turkey breast in the crockpot (for extra white meat for our large family) and it turned out so juicy and made the best gravy!
The crock pot version is NOT pretty, so it is served sliced on a nice platter for best presentation.
I prepared them both using the same 2 special ingredients...BUTTER (never margarine) and a package of Good Season's Italian Seasoning Dressing Mix. It will not taste like "Italian turkey". Just trust me on this one.
Rub the butter on the skin of the turkey. Go ahead and put some pats under the skin, as well. Next, rub with the dressing mix.
For the 3-4 lb. turkey breast in the crockpot:
Place a stick of butter on bottom. Add 1/4 cup water, then the turkey. Cook on low about 3-4 hours for boneless, and 5-6 hours for a bone-in. (Meat thermometer should read 165 degrees internally when the meat is ready). If left in crockpot too long, it can fall apart when trying to serve, but the taste and juiciness is still wonderful. So check every hour if not ready at first temp. reading.
For the Oven-roasted version, (14-16 lb.)
Be certain to thaw bird if frozen, according to package directions. After properly preparing the bird, butter it all over and rub with dressing mix . Place in turkey bag and secure per bag directions. Cook about 3 1/2 hours in a pre-heated 325 degrees oven. Bake until a thermometer placed in the thickest part of chicken reads 170 degrees. Let stand 15 minutes before serving.
With both styles of cooking, save juices to make the best gravy! For a good, basic gravy recipe, here's a link to follow from Betty Crocker.
You can do this!
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