So, I realize.
Dear reader.
That the month is May, Mexican food is on sale at the grocery store, people are worrying about purchasing a gift for dear old Mom, and the bees? Well, they are buzzing in the trees, you know.
And here I am sharing a recipe for turkey, with out a pilgrim hat in sight! It may seem a bit misplaced, my friends. But turkey doesn’t belong to November alone, does it? Especially this fabulous, couldn’t be EASIER (5 minutes prep is all you need), moist, tender, shred-able, Turkey Breast of Wonder. You could make it with a traditional side of Mashed Potatoes and Gravy and serve it for Sunday dinner. You could chop it up and put it in this fabulous sandwich. You could shred it up and put it in this heavenly salad, and enjoy it for lunch. Which is what I have been doing with the leftovers all week, and let me tell you. It’s the lunch of champions. I think I could almost win a gold medal after eating it. No joke.
There is a great little Bakery/Sandwich joint down the street from my house (Kneaders, is the name) that makes the best sandwiches and salads with heavenly turkey that isn’t processed and sliced. This recipe reminds me a lot of the turkey Kneaders uses. Juicy, flavorful and perfect to go in all kinds of things.
Hope you love it. 🙂
5. Remove the turkey breast to a plate and cover it with tin foil. Let it rest for about 5 minutes. Then carve it (or shred it) up and enjoy.
GRAVY:
1. Pour the juices from the crock pot through a strainer and into a medium sized sauce pan.
2. Mix 4 T of cornstarch into 1/2 cup of water.
3. Bring the juices to a boil and add the cornstarch/water mixture a little bit at a time, stirring constantly until you reach the consistency you want. You may not need all of the cornstarch/water.
4. Add about half of a can of cream of mushroom soup. Stir it well and let the soup heat through.
Enjoy!
I make this every year when I visit my daughter for the holidays it’s her absolute favorite. However I always make it with a boneless turkey breast. This year we are having my son and his girlfriend over for dinner as well so I purchased two 3 lb boneless turkey breasts and doubled the recipe for the sauce. It’s so yummy can’t wait for dinner tonight.
I will try this recipe tomorrow for my family.
Does the cranberry cook down or remain chunky? Would I be able to substitute the jelly kind instead? If it doesn’t? I’m not a fan of chunky cranberry, but love the flavor. Thanks!
I’m going to try with jellied cranberry sauce. I’m going to whisk it until it’s smooth. I think it will work well.
Hi, Janine, I can’t do seeds at all, so I always use the jellied….it’s delish!!
can I use the whole turkey???
This very simple recipe is just fabulous. I think you will just love it. I make it a few times a year.
Happy New Year !!!
Thank you for this delicious and easy recipe. This required hardly any effort to prepare and the result was a perfectly cooked juicy, flavorful turkey breast. New Year’s Day dinner was a success.
My 5 1/2 breast cooked for 4 hours on low instant read thermometer reads 178, why so fast? The meat doesn’t seem that tender either.