If you’ve been a reader of Dianne’s Dishes for a while you’ve seen me talk a lot about not heating up the oven that much during the summer. But not heating up your oven doesn’t mean you have to give up foods you would normally cook there, it just means you find a different way to cook them and a slow cooker is a perfect way to do just that!
The other day I got a turkey breast from South Mountain Creamery and I decided to see how it would turn out in the slow cooker. I mean you can cook chicken quite well in a slow cooker so why not turkey? I must say even though in theory I thought it would work I was very pleased with the result! The breast was tender, juicy and overall just very delicious and the whole process was beyond simple! I’ll most definitely be trying this again!
Another good thing about turkey is that you can do many things with the leftovers too! How about Turkey Avocado Salad or Turkey Noodle Soup or Turkey Salad…You can also use turkey in just about any recipe you would use chicken instead. How is that for versatile?
What You’ll Need:
1 turkey breast (Note: I used one that had the bone.)
Extra virgin olive oil
Freshly ground black pepper
Place turkey breast into the bowl of your slow cooker. Drizzle with olive oil. (Note: You want a few tablespoons max.) Flip the breast over to make sure you get olive oil on both sides. Sprinkle with sea salt, black pepper and dried rosemary. Place lid on slow cooker and turn heat to high. Cook for 6-7 hours.
Halfway through the cooking process flip the breast once. Once cooked bring out of the slow cooker and let sit for 10 minutes before slicing. Serve immediately.
Notes: Any dried herb you like will work. Thyme would be fabulous!