Turkey

Crockin’ Turkey

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1 (7-8lb) bone-in turkey breast 5 Tbsp softened butter, divided turkey seasoning 1 celery stalk,cut into 2 inch pieces 2 carrots, peeled & cut into 2 inch pieces 1/4 cup chicken broth black pepper to taste Clean, Rinse, and pat dry the turkey breast. Rub with 2 Tbsp of softened butter all over and under the skin. Pull back the skin and sprinkle the breast with seasoning. Pull the skin back over and season the turkey inside and out. Place the carrots and celery in the bottom of the slow cooker. Pour 1/4 cup of chicken broth in the slow cooker. Rub the remaining 2 Tbsp of softened butter on top of the Turkey. Stuff the turkey with homemade Crockin’ Moms stuffing balls. Cover and Cook on high for low for 7-8 hours. It should be cooked to an internal temperature of 165°F. If you want to crisp the skin, carefully place into a pan and into the oven. Watch broiling until the skin is golden and crispy. Read More »

Turkey

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1 (6-8lb)bone-in turkey breast 5 Tbsp softened butter, divided chicken or turkey seasoning 1 celery stalk,cut into 2 inch pieces 1 carrot, peeled & cut into 2 inch pieces 1/4 cup chicken broth black pepper to taste Spray inside of a slow cooker with cooking spray. Rinse and pat dry the turkey breast. Rub with 3 Tbsp of softened butter all over and under the skin. Pull back the skin and sprinkle the breast meat liberally with seasoning. Pull the skin back over the breast and season the exterior of the bird inside and out. Arrange the chopped celery and carrot in the bottom of the slow cooker. Drizzle with 1/4 cup of chicken broth. [tip: This will season the broth to make gravy] Center the turkey breast in the slow cooker and dot the top with the remaining 2 Tbsp of softened butter. Cook on high for 30 minutes, then on low for 6-7 hours, depending on your slow cooker. I recommend that you check it at 6 hours. It should be cooked to an internal temperature of 165°F. Remove to a platter and tent loosely with aluminum foil. Rest for at least 15 minutes before carving. If you want to crisp the skin, carefully place into a pan and into the oven. Watch carefully broiling until the skin is golden and crispy. Read More »

Mardis Gras Turkey

If you have leftover turkey from Thanksgiving you can spruce up your palette with this tasty turkey recipe 2-4 cups of cooked turkey 1 clove of garlic, minced 1/2 teaspoon of cayenne pepper 1 teaspoon of paprika 1/4 teaspoon nutmeg 1 teaspoon of onion powder 1.5 cups of chicken or turkey broth 1 teaspoon salt 1/2 cup of chopped celery 1/2 cup of fresh cranberries Cook all ingredients on low for 4-6 hours and serve with leftover Thanksgiving sides Read More »

Easy Turkey Dinner

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1 (10-3/4-ounce) can Of Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1/2 cup water 1 turkey breast 1 teaspoon poultry seasoning 1 tablespoon chopped fresh parsley Rinse the turkey with cold water and pat it dry with a paper towel. Rub the turkey with the poultry seasoning and place it into the cooker. Stir soup and water and pour in slow cooker.Sprinkle the turkey with the parsley.Cover and cook on LOW for 8 to 9 hours. Read More »

Winner winner turkey Dinner

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2 pounds turkey breast, cut in chunks 1/2 cup beef broth 2 tablespoons balsamic vinegar 1 onion, thinly sliced 8 ounces sliced mushrooms 1 tablespoon dried parsley (unless you have fresh, then use about 1/4 cup at the very end) 1/2 cup half and half or heavy cream 1 cup frozen green beans (I like the long thin ones, not the thick weird ones they give you in the school cafeteria) Put the turkey into the bottom of your slow cooker, and pour on the beef broth and balsamic vinegar. Add onion, mushrooms, and dried parsley. Stir a bit to combine. Cover and cook on low for 6-7 hours, or on high for about 4. If you only have a 6-quart slow cooker, this will cook much faster, unless you increase the quantities. Stir in the heavy cream and green beans. Cover and cook on high for another 30 minutes, or until beans are thawed and heated through. Serve over cooked pasta. Read More »

Crock Pot Moms Love Gabriella’s! It’s gourmet on the Go in The South Side of Pittsburgh,PA!

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Sick of fast food, pizza and gyros, Drew Ziccardi teamed up with saucier Jamie Shrader, and opened Gabriella’s, to offer people made-from-scratch Read More »

Slow-Cooked Turkey Breast

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1 (6 pound) bone-in turkey breast 1 (1 ounce) envelope dry onion soup mix Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub the onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours. Read More »

BBQ Turkey Wedges

Nonstick Cooking Spray 1 pound lean ground turkey 3/4 cup finely chopped red onion 3 cloves minced garlic 1 (14.5 oz) can diced tomatoes (no salt added and undrained) 1/3 cup bottled barbeque sauce 1/4 teaspoon black pepper 1/2 small cucumber, seeded & chopped (1/2 cup) Directions 1. Coat a large unheated skillet with cooking spray. Cook turkey, 1/2 cup of the onion, and the garlic in skillet over medium-high heat for 5 to 8 minutes or until turkey is brown and onion is tender, stirring frequently. Drain fat. 2. Stir in tomatoes, barbecue sauce, and pepper; heat through. Transfer mixture to a 1 1/2- or 2-quart slow cooker. 3.Cover and keep warm on the keep-warm setting for up to 2 hours. * Just before serving, sprinkle turkey mixture in cooker with remaining chopped onion and cucumber. Serve turkey mixture with Pita Wedges. Serve this with pita wedges—Recipe Here. Pita Wedges Ingredients 2 (6 inches) whole wheat pita rounds Directions 1. Preheat oven to 350 degrees F. Split pita bread rounds in half horizontally. Cut each half into eight wedges. Arrange wedges in a single layer on a baking sheet. Bake for 10 to 15 minutes or until lightly browned and crisp; let cool. Read More »

Crock pot Turkey Breast

5 lb turkey breast, 1 large onion (sliced into thick slices to cover bottom of crock pot), 2 (14 1/2 ounce) cans chicken broth, salt,pepper,garlic powder,2 raw garlic cloves, and extra virgin olive oil Wash& dry turkey breast. Leave skin on. Rub entire breast with olive oil. Season entire breast with salt, pepper, & garlic powder (including under the skin). Top with 2 cloves of raw garlic. Coat bottom of crock pot with olive oil. Add the 4 thick slices of onion to crock. Place turkey breast on top of the onion (onion makes a little shelf for breast so it does not stick to bottom of crock).Add the 2 cans of broth to bottom of crock (try not to wash off the seasoning on the turkey breast).Cover with lid & cook on high x 1 hr then low for 6-8 hrs (or just cook on low for 8-10 hrs.). Read More »

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