It is 6 days until Thanksgiving, and thoughts turn to turkey dinner. But turkeys are HUGE, and, unless you’re cooking for a big family or a bunch of guests, a whole turkey, even a small one, really is just too much. For smaller gatherings, consider a boneless turkey breast. Today, we’re going to cook a boneless turkey breast in the slow-cooker. (Technically, it is a “turkey breast roast” because the de-boned turkey breast has been rolled into a roast shape and bound with a string net.)
Our ingredients are:
Turkey breast roast – thawed
¾ cup chicken broth
2 tablespoons olive oil
Squirrel’s Low-sodium Cajun Spice
Remove the turkey breast from its package (but leave the string net on), rinse it under cold water, and pat it dry with paper towels. Coat with olive oil and then rub a generous amount of Squirrel’s Low-sodium Cajun Spice all over – top, bottom, and sides.
Place something in the bottom of your slow cooker to hold the turkey about ½ inch off of the bottom. (I’ve got a nice little wire rack that works well. An upside-down saucer would work, too.) Fill the bottom of the slow cooker to just below the level of your rack. (The chicken broth adds flavorful humidity to the slow cooker, and keeps the turkey nice and moist. Nobody likes dry turkey!)
Place the turkey in the slow-cooker, skin side up. Cook on high for 1 hour, then cook on low for 6 hours. After 6 hours, check internal temperature with a meat thermometer. Your turkey breast is done when the center reaches 170+ degrees.
Remove from slow cooker, place on a rack above a drip-pan, tent with a sheet of aluminum foil, and allow the turkey breast to rest for 15 minutes.
Slice and serve! Serves 6 (or four with some sandwiches later) (or two with lots of sandwiches for later!) Enjoy!
The Squirrel shall not live by