Christmas Notebook

Several people asked about the crock pot turkey we had on our menu for last Sunday’s dinner. Using the crock pot makes it a great meal for after church on Sunday. Easy and delicious.

I use a boneless turkey breast (or a boneless “whole” turkey with dark and light meat) which can be found in the frozen section of the grocery store. If I want to cook it on Sunday, I take it out of the freezer and put it in the fridge on Thursday so it has time to thaw. A frozen bone-in turkey breast can be cooked in the same way. A whole chicken would work fine, too.

DH put this is in the large crock pot where it looks rather lost. When I make it, I use the smaller one. The roast comes with a gravy packet which I wash and store in the fridge until needed. The turkey also comes with a net around it, which is supposed to be left on while it cooks. I always remove it because it’s much harder to remove after the turkey has cooked. I add a can of cream of chicken soup to the turkey and cook it on high for four hours. It can be cooked on low for eight hours, if that suits your timing better.

Sliced and ready for the table. This is moist and delicious. I served it with mashed potatoes (DD’s absolute favorite), stuffing (*my* favorite), corn, peas, and Ceasar salad.

This is not a great picture of the finished product…doesn’t do it justice. But, if you like turkey, you’ll love this easy recipe. 🙂

~~Rhonda