More Great Recipes: Poultry

Savory Turkey Breast


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Member since 2006

Serves 10 | Prep Time 30 minutes | Cook Time 480 minutes

Ingredients

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


pasta.



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


Notes

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