Savory Turkey Breast
6 1/2 lb. bone-in turkey breast - thawed if frozen
1 med. onion (1/2 cup) - chopped
1 med. stalk celery (1/2 cup) - chopped
1 dried bay leaf
1 tsp. salt
1/2 tsp. coarsely ground pepper
1 tsp. chicken bouillon granules
1/2 cup water
Remove gravy packet or extra parts from turkey breast.
Place onion, celery and bay leaf in cavity of turkey.
Place turkey into 5-6 qt. slow cooker.
Sprinkle turkey with salt and pepper. Mix bouillon granules
and water until granules are dissolved; pour over turkey.
Cover and cook on LOW 8 to 9 hrs. or until juice of turkey
no longer runs pink when center is cut. Remove bay leaf.
Serve turkey, reserving about 1/4 of it to cool slightly.
Cut reserved turkey into 1/2" pcs. to make 2 cups; place in
refrigerator or freezer container for Sichuan Turkey and
Cover and refrigerate turkey up to 4 days. Or freeze up to
4 months. To thaw frozen cooked turkey, place container in
refrigerator about 8 hrs.
Makes 10 servings
Pairs Well With
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