Monday, May 27, 2013

Sunday Meals: Crock-Pot Herbed Turkey Breast

So this is a new segment. Every Sunday Chris and I make a special meal for Sunday dinner (or lunch, in this case lunch). And then I rate the recipe and write it down here so you can try it too!

Yesterday's meal we had herbed turkey breast. I got the recipe out of a cook book I got from the "Easter Bunny" this year. Chris and I would both give the recipe two out of three stars. The recipe goes like this:

  • 1 can or Cream of Mushroom Soup (10 1/4 ounces) 
  • 1/2 cup of water
  • 4 1/2 to 5 pound turkey breast (but ours was like 3 or 4 but still worked)
  • 1 teaspoon poultry seasoning
  • 1 tablespoon chopped fresh parsley
  • Mashed potatoes (which I failed at making, the potatoes were still good, but not mashed at all)
1. Stir the soup and water in a 3 1/2 to 6 quart slow cooker. Rinse the turkey with cold water and pat dry. Rub the turkey with the poultry seasoning and place in the cooker. Sprinkle with the parsley. (If using a frozen turkey breast, thaw it before cooking.)

2. Cover and cook on Low for 8 to 9 hours or on High for 4 to 5 hours. 

3. Remove the turkey from the cooker to a cutting board and let it stand for 10 minutes before slicing. Thinly slice the turkey and put on a serving platter. Pour the juices from the cooker into a gravy boat and serve with the turkey. Serve with the mashed potatoes. 

My mashed potatoes failed, but we still had yummy, slightly mashed potatoes. 

We both loved it and found it very delicious! :) 

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