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11-03-2009, 01:19 PM
| #1 (permalink) | |
| Community Rank: Globetrotter   Join Date: Sep 2005 Location: Minnesota
Posts: 3,731
| Has anyone made a turkey breast in the slow cooker? I've heard you can do it -- does the skin get crunchy or stay gooey? A friend of mine once tried it with an envelope of ranch dressing. When I looked online I found all kinds -- with ranch dressing, with italian dressing, with gravy mix too. Some add liquid, some don't. Too many choices! Any experience with this?
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11-03-2009, 01:44 PM
| #2 (permalink) | |
| Zip a Dee Doo Dah!  Join Date: May 2004 Location: Minneapolis, MN
Posts: 184
| I've done it, with a can of cranberry sauce, and we liked it just fine! The skin is gooey - I think we pulled it off before eating. I don't know if you'd want to try crisping it up under the broiler, or if that would even work. Cari
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11-03-2009, 01:57 PM
| #3 (permalink) | |
| Queen of Snarks  Join Date: Feb 2007 Location: Exported from Morgantown, WV to Shreveport, LA
Posts: 3,837
| My mom used to do it all the time - in my experience, the skin was always gooey. If you don't like the skin crispy, then it's the perfect way to make it. (Personally, I like my skin extra crispy, so I don't ever bother with this method!) Plus, the meat practically falls off the bone so you don't have to carve it.
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11-03-2009, 02:27 PM
| #4 (permalink) | |
 Join Date: Feb 2000 Location: Chapel Hill, NC USA
Posts: 20,365
| Hmm, this gives me ideas. Do you cook a whole turkey or just the breast in the cooker?
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11-03-2009, 05:37 PM
| #5 (permalink) | |
| Queen of Snarks Join Date: Feb 2007 Location: Exported from Morgantown, WV to Shreveport, LA
Posts: 3,837
| Mom's definitely done both - she's got a ginormous slow-cooker that she's done smaller turkeys in, and then a regular-sized one that she use for just the breast, or small, whole chickens.
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11-03-2009, 10:33 PM
| #6 (permalink) | |
 Join Date: Jul 2009 Location: Texas
Posts: 196
| I've been wanting to try this recipe: A Year of Slow Cooking: Cajun Roasted Turkey Breast CrockPot Recipe She doesn't say anything in the blog entry about the skin, but it sounds yummy!
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11-04-2009, 10:49 PM
| #7 (permalink) | |
| Community Rank: Traveler   Join Date: Jan 2005 Location: Midwest
Posts: 256
| I just tried this last week for the first time. The recipe I used had an envelope of dry onion soup mix slathered under and on top of the skin. I thought it was just O.K. I would only do it again if it was too hot outside to use my oven. I like crispy, deep golden brown skin, and this just didn't do it for me.
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11-05-2009, 08:27 AM
| #8 (permalink) | |
| Join Date: Feb 2000 Location: Chapel Hill, NC USA
Posts: 20,365
| I'm really thinking about doing this for Thanksgiving (we're hosting DH's family this year....first time!). I have three slow-cookers, and I love the idea of leaving my oven free for other things. I found a recipe on allrecipes.com that got lots of praise. The person who posted it, suggests taking off the skin before cooking. I've never been a skin person, and I'm not recalling that anyone ever jumped at the skin at Thanksgiving previously....so I'm not too worried about that part. I just want a nice juicy meat to serve. Thanks for posting this OP! 
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11-05-2009, 02:46 PM
| #9 (permalink) | ||
| Community Rank: Globetrotter Join Date: Sep 2005 Location: Minnesota
Posts: 3,731
| Quote:
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11-05-2009, 02:58 PM
| #10 (permalink) | ||
| Zip a Dee Doo Dah! Join Date: May 2004 Location: Minneapolis, MN
Posts: 184
| Quote:
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About This Page: This is a discussion on Has anyone made a turkey breast in the slow cooker? within the The Kitchen: Food, Recipes, and Good Health, part of the PassPorter Community - Message Boards and Forums; I've heard you can do it -- does the skin get crunchy or stay gooey?
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