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I hate touching raw turkey! I hate cleaning it, and brining it, and basting it, and, oh, everything else you have to do to make a proper Thanksgiving turkey. But, man oh man, do I love Thanksgiving turkey anyway! That's why I was so pleased to discover this Betty Crocker recipe. It really works--no rinsing, brining, or basting necessary. And the result is moist and delicious. You get all the taste (and the credit) with almost no work. One note: the Betty Crocker recipe has you cook for 7-8 hours, but depending on your crock pot, this might not be enough. If you're worried about this, cook longer if necessary, or put the crock pot up to high for the first couple hours.
- 6 lbs bone-in turkey breast, thawed if frozen and skin removed
- 1⁄2 teaspoon garlic pepper seasoning
- 8 small red potatoes, cut into fourths
- 1 1⁄2 cups baby carrots
- 4 slices cooked bacon, crumbled (or use more!)
- 1 (12 ounce) jar turkey gravy (roasted flavor is best)
- 2 tablespoons all-purpose flour
- 3⁄4 teaspoon dried sage
- 1 tablespoon Worcestershire sauce
- Spray 5 to 6 quart slow cooker with cooking spray. Place turkey in cooker. Sprinkle with garlic pepper. Place potatoes and carrots around turkey.
- Mix bacon, gravy, flour, sage and Worcestershire sauce in small bowl; pour over turkey and vegetables.
- Cover and cook on low setting for 7 to 8 hours.
- Remove turkey and vegetables, and thicken gravy as necessary with cornstarch or flour. Dig in!