I thought it would only be fitting that I start off the Countdown to Thanksgiving with a turkey recipe.
On Sundays, we have a family dinner with my mother-in-law. Last week, I found turkey breast on sale for 99 cents a pound so I picked up a 7 pound turkey breast. I then cooked it up for our family dinner. My family loved the turkey. In fact, a week later, my mother-in-law was still raving about the juiciness and tenderness of the turkey.
Do you want to know a little secret? I’m 40 years and had never roasted or baked a turkey before. My grandma would bake the turkey when I lived at home. Then when I got married, my father-in-law would bake the turkey. He’s been gone almost two years so my mother-in-law has taken over the turkey baking. I decided to try to “roast” one now.
As I share the Countdown to Thanksgiving, I’m going to share memories from Thanksgivings past.
20 years ago, I was participating in the Disney College Program. I lucked out that I was not scheduled to work during Thanksgiving weekend so I opted to make a Thanksgiving dinner. I made it on the Friday after Thanksgiving. Instead of turkey, I roasted/baked a chicken instead.
More on that Thanksgiving in later posts.
Somehow my pictures of the turkey breast were erased. Argh!
Makes It’s Own Gravy Turkey Breast
adapted from No. 2 Pencil
Stars of the Recipe:
- 5 lb turkey breast (I wouldn’t go any bigger. I used a 6 quart crock pot and the 7 lb barely fit.)
- 2 (10.75 oz) cans of cream of mushroom soup
- 1 package of onion soup mix or 2 Tbsp. of Homemade French onion mix
- Wash off the turkey breast. I also removed the turkey gravy mix from the breast.
- Place in the slow cooker.
- In a small bowl, mix the cream of mushroom soup and onion soup mix together.
- Pour over the turkey breast.
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours. (It needs to reach an internal temperature of 165 degrees Fahrenheit.)
- Serve with mashed potatoes and other Thanksgiving goodies.
I really didn’t like the gravy that was left over in the crock pot so I removed some of the liquid and made my own gravy.
Stars of the recipe:
- 2 Tbsp. of butter
- 2 Tbsp. all purpose flour
- 1/2 c. of turkey or chicken leftover cooking liquid
- In a small skillet, melt the butter on medium heat.
- Add the flour and cook for 1 minute.
- Pour the liquid into the skillet.
- Whisk together until combined.
- Turn the heat to medium high.
- Allow the gravy to boil.
- Turn the heat to low to allow to simmer until thickened.
- Enjoy over turkey or mashed potatoes.