I hit my two-year Anniversary this week since TheOnyxPlate.com was started. Woohoo! What an amazing two years it has been with new places, new foods, and wonderful people I’ve met along my journey that has only just begun. I can’t wait to reflect further on it for you in a post coming up (you know how I get all mushy about reflections and such). But, for now, we have a special Sundays with Friends to get to…Thanksgiving themed!
My very good friend surprised me with a Sundays with Friends centered around her son’s first kill of a Wild Turkey. She was so very proud, and I don’t blame her one bit! Good parents, good kid, good hunter. *smile* You might remember her first submission when she taught us about making Salsa. If not, you can read that one by clicking here. So on to her second Sundays with Friends! Welcome back, Jen! Can’t wait for your Peanut Butter Balls post either this year…hint hint. *wink**wink*
***Sidenote: I’m always happy to feature any of you on here. I just need a recipe, a short story about the recipe, and at least one photograph pretty please. You can email it all to [email protected]. Frankly…I’ll take any recipes! *smiles*
In April 2012, my seven year old son and husband went turkey hunting. When they came home, my son had killed his first turkey. My son was so excited and wanted me to cook the turkey right away. I promised him that we would save it for Thanksgiving. He was happy and couldn’t wait to eat it at Thanksgiving. By him killing the turkey it saved us money from having to buy a turkey this Thanksgiving.
A week before Thanksgiving, I got a call from my mother-in-law inviting us to go out to eat on Thanksgiving. I told her that we already had plans to stay home and cook because I promised my son that I would cook his turkey.
The weekend before Thanksgiving my sister-in-law called to say that they would be able to attend our Thanksgiving gathering, and she asked if her husband could fix the turkey. I told her that was fine; however, I was still planning to cook my son’s turkey.
I was determined that I would cook this turkey regardless, which was all for my son that I love and adore.
Clean the turkey breasts and place them in a large crock pot. Add all of the ingredients on top of the turkey, except the turkey gravy. Cook on low for 6 to 8 hours, or until done. Check the crock pot often to see if more water needs to be added. Poor turkey gravy on top once done. Enjoy!
Cooking wild turkey breast in a crockpot is a great way to make this lean, flavorful meat tender and juicy. The slow cooking process allows the flavors to meld together beautifully. Follow this simple recipe for delicious crockpot wild turkey breast.
Ingredients You’ll Need
- 1 wild turkey breast (2-3 lbs)
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup chicken or turkey broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1⁄2 tsp salt
- 1⁄4 tsp black pepper
- 1 bay leaf
Advantages of Cooking Wild Turkey in a Crockpot
There are several benefits to using a crockpot to cook wild turkey breast:
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Tender and juicy meat: The slow cooking tenderizes the meat and keeps it moist.
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Infuses flavor The broth herbs and spices have time to permeate the meat, infusing it with more flavor.
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Convenience: Once you prep and start the crockpot, it does the work for you. No need to monitor it.
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Retains nutrients: Crockpots use moist heat which helps retain more vitamins and minerals compared to high-heat cooking methods.
Step-by-Step Instructions
Follow these simple steps for delicious crockpot wild turkey breast:
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Season the turkey breast: Pat the turkey breast dry and season all over with salt, pepper, thyme and rosemary.
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Brown the turkey: Heat olive oil in a skillet over medium-high heat. Place the seasoned turkey breast in the hot skillet and brown for 2-3 minutes per side. This seals in the juices.
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Prepare the crockpot: Place the diced onions in the crockpot. Add the garlic, chicken broth, bay leaf, 1⁄2 tsp salt, and 1⁄4 tsp pepper.
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Add the turkey: Place the browned turkey breast in the crockpot on top of the onions and broth.
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Cook: Cover and cook on LOW for 6-8 hours, until the meat is very tender.
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Rest and serve: Remove turkey from crockpot and let rest 10 minutes before slicing. Serve with cooking juices.
Cooking Time
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For a 2-3 lb turkey breast, cook on LOW for 6-8 hours.
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Turkey breast is done when it reaches an internal temperature of 165°F.
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If using a larger turkey breast, you may need to cook it longer, up to 10 hours.
Flavor Variations
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For Italian flavor, use basil, oregano, parsley and red wine vinegar.
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For a French twist, use thyme, rosemary, tarragon and white wine.
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For Southwest style, use cumin, chili powder, cilantro and lime juice.
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For an Asian twist, use ginger, garlic, sesame oil, soy sauce and scallions.
Helpful Tips
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Brown the turkey breast before cooking for better flavor.
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Use bone-in turkey breast for more flavor.
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Chop vegetables larger to prevent overcooking.
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Add veggies like potatoes, carrots or celery.
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Use chicken, turkey or vegetable broth.
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Let turkey rest before carving for juicier meat.
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Save cooking juices to make gravy.
FAQs
How do you know when it’s done?
Use a meat thermometer to check the internal temperature. Turkey is safe to eat at 165°F.
Can you freeze the leftovers?
Yes, freeze cooled turkey and broth separately in airtight containers for up to 3 months.
What sides go well with it?
Try mashed potatoes, roasted veggies, rice pilaf or bread stuffing.
How do you keep it moist?
Use bone-in breast, cook at lower temp and add veggies and broth to the crockpot.
Conclusion
Cooking wild turkey breast in the crockpot results in tender, juicy meat infused with delicious flavor. With just a few simple ingredients and steps, you can make the most of your wild turkey harvest. Experiment with different seasonings to find your favorite crockpot turkey recipe.
