Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking by Stephanie O'Dea

Author:Stephanie O'Dea
Language: eng
Format: mobi, epub, pdf
ISBN: 1401310044
Publisher: Hyperion e-books
Published: 2009-10-13T10:00:00+00:00

CAJUN ROASTED TURKEY BREAST

serves 4

The Ingredients

3- to 4-pound turkey breast

½ teaspoon black pepper

1 teaspoon kosher salt

½ teaspoon cayenne pepper

1 tablespoon onion powder

½ teaspoon paprika

½ teaspoon dried thyme

¼ teaspoon ground nutmeg

3 to 4 sprigs of fresh rosemary, or ½ teaspoon dried

1 cup chicken broth

The Directions

Use a 5- to 6-quart slow cooker. If desired, remove the skin from the turkey breast (I always do). In a small bowl, combine the pepper, salt, cayenne, onion powder, paprika, thyme, nutmeg, and rosemary. Rub the mixture all over the turkey. Place the turkey into the slow cooker. If you have any extra mixture remaining in the bowl, sprinkle it on top. Add the chicken broth. Cover and cook on low for 6 to 8 hours, or on high for 4 to 5 hours.

The Verdict

You can rub whatever herbs and spices you like on the turkey breast, but I was in a Cajun mood, and was pleased with this combination. I like turkey, but don’t like the dryness and blandness that sometimes (read: lots of times) comes along for the ride when making turkey. This isn’t possible when slow cooked. We ate this for dinner, then had cold sandwiches the next day.

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