This is my favorite month of the year, and not just because both my favorite day (Thanksgiving!) and my birthday occur in November. The weather has finally turned fall-like, if not a bit chilly, the Sooners and Cowboys meet up for Bedlam, and the food we cook gets really hearty – simple stews, soups and chilis abound, and the slow-cooker is plugged in 24/7.
During the warmer months, I like the slow-cooker because it keeps the kitchen cool (no ovens or cook-tops to keep burning). During winter, however, I like the slow-cooker because it gives me time to get other things done without having to tend to pots on the stove – but it really just allows me the time to curl up on the sofa with a blanket and the DVR!
We all know that the slow-cooker is a pro at churning out braised beef stews and pot roast, but it also produces tender roast turkey breast. Don’t wait until the "big day" to cook a turkey. With a whole breast you can get dinner, plus delicious turkey sandwiches for the week.
Check back daily, for I hope to give you all recipes and tips on a daily basis to help plan your "big day" – from how to roast the turkey, to how to swirl the cheesecake. Get those aprons ready!
Slow-Cooker Turkey Breast
Serves 4 to 6, plus leftovers
- 1 3-4 pound boneless turkey breast
- ¼ cup cider vinegar
- ¼ cup balsamic vinegar
- ½ cup olive oil
- 1 tablespoon Dijon or whole-grain mustard
- 2 sprigs fresh rosemary, stripped
- 3 cloves garlic, smashed
- Coarse salt and freshly ground black pepper
1. Place turkey breast in a large zip-top bag and add vinegar, oil, mustard, rosemary and garlic. Season well with salt and pepper and seal the bag, smooshing the ingredients around until the turkey is well coated. Refrigerate overnight, or up to 2 days.
2. Turn slow-cooker on high setting until it is hot. Place turkey breast, with marinade, in cooker and cook on high for 1 hour. Turn heat to low and continue to cook until very tender, 6 to 7 hours longer.