Comments on: Turkey Breast in the Slow Cooker

By: Candace

Candace — Sun, 13 Jan 2013 22:51:49 +0000

This is a great idea! David has been buying freshly baked turkey for sandwiches at the local market; but this would be even better, I think. Pinning this one for sure!

By: Kim of Mo'Betta

Kim of Mo'Betta — Mon, 07 Jan 2013 17:46:27 +0000

Thanks for the info Ginger. It’s true that all alcohol does not burn off in certain situations – it does depend on length of time cooked, etc. For this dish, since it cooks for several hours, the alcohol burns off way before the turkey gets done. Of course, it can always be left out of a recipe altogether. I could not find the original chart published by the USDA, but I did find it on another website if anyone is interested in checking it out. http://homecooking.about.com/library/archive/blalcohol12.htm It definitely could be important for those avoiding alcohol due to certain medications they are on or for personal/religious beliefs.

Besides, I wouldn’t want to accidentally booze up my kids Thanks again Ginger!

By: Ginger

Ginger — Sun, 06 Jan 2013 00:34:11 +0000

I love reading your posts and wanted to share some information with you… I have friends who hold halal and also ones who are Mormon and will not drink any alcohol. It’s not necessarily true that e all the alcohol cooks out when you’re cooking. For people who want to be sure they can check out the USDA website for a chart explaining what cooks out at what temp and time.

Thanks for sharing so many great ideas!

By: Beverly

Beverly — Sat, 05 Jan 2013 00:57:34 +0000

My grandmother taught me years ago to cook a turkey breast in the slow cooker. I think it was my introduction to how wonderful a slow cooker can be. I used to watch for sales and ask the butcher to cut the breast in half for me. (I was single then.) I just cooked it with potatoes and carrots, like a beef roast, and added a few seasonings. Mmmm. Makes my mouth water to think about how yummy and tender it is. Guess I’m adding this to next week’s menu.

By: The Better Baker

The Better Baker — Fri, 04 Jan 2013 21:59:19 +0000

YUM! I’ve done this once and think it’s a perfect way to cook the turkey. So glad you shared. I pinned it so I always have directions.

By: Rick

Rick — Fri, 04 Jan 2013 19:47:27 +0000

Smoking 4-6 at a time is tedious with the brining and 12 hour rest in herbs/spices that I give it. I cant wait to try your recipe at home. Never thought about cooking one in the crock pot, but great idea and recipe. Love turkey and this sounds like the easiest way yet!! Thanks so much!

By: Kim of Mo'Betta

Kim of Mo'Betta — Fri, 04 Jan 2013 19:34:03 +0000

I’ve updated the recipe to include the butter, thanks!

By: Kim of Mo'Betta

Kim of Mo'Betta — Fri, 04 Jan 2013 19:32:55 +0000

Thanks Rick! I love smoked turkey…I rely on my Dad for that

By: Rick

Rick — Fri, 04 Jan 2013 19:15:22 +0000

I believe that picture is breast side down as you see the celery sticking out from the cavity. I cook several of these at a time in a smoker for football tailgate parties, but have used a roaster and they do fine either way. Just easier for me to check temp when they are breast side up. I do season mine under the skin with herbs and BBQ rub.

By: Kim of Mo'Betta

Kim of Mo'Betta — Fri, 04 Jan 2013 19:12:22 +0000

oops! I accidentally omitted the butter when I typed up the recipe. I used 1/4 cup (1/2 a stick) of butter. I did not use a cooking bag, but I did use a crock pot liner (love those things!). As for the gravy…the turkey breast I bought came with a gravy ‘pouch’! Otherwise I probably would have used gravy from a dry mix. I’ve tried gravy from scratch a couple of times and wasn’t very successful!