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Transfer your prepped turkey into a slow cooker and pour the water into the bottom of the device. Cover and cook the breast until it’s nice and tender, about 5-6 hours.
Add half a cup of orange juice to the crockpot, around the turkey breast (not on top), then top the turkey with one full can of whole berry cranberry sauce. Finally, add some maple syrup to the top.
Here's how to cook each Thanksgiving dish in a slow cooker, ... holiday meal in a slow cooker. Separate the turkey breast from the legs and choose one to cook low and slow. ... a 3-4 pound turkey ...
Let the turkey rest for 20 minutes. Carve and serve. Remove the strings and carve the turkey across the grain into 1/4- to 1/2-inch-thick slices. There will be few, if any, pan drippings (because of the preseasoning and slow cooking), but if there are a few, drizzle these over the meat.
It there's time, make turkey broth with some turkey wings, the turkey neck, heart and gizzard. An earlier version of this story was originally published on Nov. 23, 2023.
Butterball suggests a temperature of 170°F in the breast, 180°F in the thigh, and 165°F in the stuffing (if you’ve chosen to cook your stuffing inside the bird).
Estimate about 30 minutes per pound of defrost time if you opt for the sink method. “Remember, a thawed turkey can stay in the refrigerator (40°F or below) for up to 4 days before cooking ...
1 (13-14 pound) turkey, neck and giblets removed, all visible fat trimmed from openings About 2 pounds assorted root vegetables, cut into bite-sized chunks Whole fresh herb leaves/sprigs