“…and remember, an apron is just a cape on backwards!”
This is an incredibly easy-to-cook and easy-to-eat recipe. The author is Courtney O’Dell at sweetcsdesigns.com … I pretty much stayed with her exact recipe except that I substituted Smoked Paprika for regular paprika and I added an additional hour of cook time plus extra gravy because my bird was almost 7 lbs.
One 5 – 7 lb turkey breast, on the bone
One tbsp coarse sea salt
One tbsp fresh cracked pepper
One tbsp oregano, fresh or dried
One tbsp dried cilantro
One tbsp rosemary, fresh or dried
One-half tsp paprika
Two 18.3 oz cartons readymade turkey gravy, divided (I used Swanson in the box-carton)
1. In a large crockpot, apply cooking oil spray to the bottom to prevent sticking.
2. Season turkey by rubbing herbs/seasonings onto the skin.
3. Roll up two sheets of aluminum foil into balls.
4. Place the balls of foil on each side of the turkey, propping it up so the bony cavity is at the bottom and the fat
is up top (this helps baste the bird in it’s own juices).
5. Cover and cook on high two and a half hours.
6. Remove foil.
7. Add one carton of gravy gently pouring it over the bird.
8. Cover again and cook another two and a half hours.
9. When turkey is 175 degrees internally, and a bright opaque white, turn off the crockpot and remove the turkey into a large pan or baking dish … it may be falling apart so you may have to use one or two slotted spoons to get all the meat and solid pieces into the pan. While the contents of the pan are cooling off, pour the juice left in the crockpot through a strainer and save the juice in a bowl where a skimming ladle can be used to remove excess fat. Always allow the liquid to rest and cool for several minutes, so the fat will rise to the top.
10. Now pick out all of the bone and other undesirable solids from the pan leaving only good, tender chunks of meat. Using two dinner forks, shred or tear the meat and place it back into the crockpot along with the de-greased gravy.
11. Add remaining carton of gravy to the crockpot and let simmer on low until ready to be served. Sprinkle with a little paprika just before serving.
12. Great over cornbread dressing, mashed potatoes, in sandwiches, over rice, or on it’s own!