Let’s talk turkey. What would Thanksgiving be without a turkey? Well, too often, it seems the turkey is too dry and too flavorless. I generally have to soak my turkey in gravy to give it some flavor and to moisten it up a bit. Well, this year I think I have figured out the method of cooking the perfect turkey. Now..I have to admit something, I have only cooked a whole turkey twice in my life. It’s not my favorite thing to do…too many bones, too many gizzards, too much floppy skin, too much fat…you get the idea. I tend to be a turkey breast kind of gal. They are small, compact and fit perfectly into my crock pot. The other benefit, they are on sale this week, feed my family of 7 twice and there is very little to throw away when I am done.
If you must have the picture perfect turkey to carve on your Thanksgiving dinner table, you can still do that with this method. It was a method I saw on Paula Deen that I thought was totally do-able–basic ingredients, simple, etc. It’s amazing what a stick of butter will do 🙂 The flavor that infuses into the turkey is so outstanding! The herbs, butter, garlic, chicken bouillion make for the perfect combination of flavors. Having the turkey cook low and slow for 5-6 hours and sitting in the butter and it’s juices makes for the perfect outcome. It may not be the prettiest turkey you’ll ever see, but it sure will be the best tasting! One other bonus..the drippings of this turkey makes the world’s best turkey gravy…so smooth, buttery and delicious!
(*TIP: If you love turkey breasts as much as I do, login to our website to find out the best deals in your area. In UT they are on sale for $1.29/lb. which is an incredible deal! Buy several and keep them in your freezer for later in the year when you are wanting to remember how delicious Thanksgiving was)
- 1 bone-in turkey breast (NOT a turkey roast..those are nasty!)
- 1 stick butter, nearly melted
- 1 tsp. garlic powder
- 1 Tbs. fresh parsley, chopped
- 1/2 tsp. black pepper
- 1/4 tsp. ground sage
- 1 Tbs. chicken base or bouillon
- Remove the turkey breast from the wrapping. Remove the gravy packet and cut away the excess skin/fat around the turkey's neck area. Throw this extra skin away. With a knife try and separate the skin over the breast meat as far back as you can. Mix the herb butter together and take out a few tablespoons of the butter to spread over the turkey when it is done cooking. With the remaining butter, spread a thick layer of the butter underneath the skin of the turkey. Drizzle the rest of the butter on top and all around the turkey breast. Cook in a slow cooker for 5-7 hours on low/medium or until the turkey is fork tender and falls apart. Once the turkey is cooked, remove from the cooker and spread the last few tablespoons of butter on top of the turkey breast. Serve warm or cold.