Reviewed: Dec. 30, 2008

This recipe is delicious, plain and simple. I find excuses to make it so I can have stuffing and mashed potatoes with gravy. The turkey is delicious. I have done it for 6 hours and also for longer. Either way it is so good. Did someone say stuffing?

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Lo

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Reviewed: Dec. 29, 2008

Wonderful and moist, great for a smaller family.

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THE_PRETTTY1

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Lansdowne, Pennsylvania, USA

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Reviewed: Dec. 28, 2008

made this as per recipe but without the bacon. Turned the breast halfway through. While turkey was cooking I made a loaf of white bread in my bread machine and made open face hot turkey sandwiches for dinner. Everyone really liked them.

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Ritak96

Cooking Level: Intermediate

Living In: Shasta Lake, California, USA

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Reviewed: Dec. 8, 2008

This was so moist and delicious! My husband said the only thing missing was the smell of a roasting turkey. He said this was a keeper. I added the gravy packet from the turkey in addition to the rest of the ingredients. This is so easy to make and was the right size for my family with leftovers.

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wifey2

Cooking Level: Expert

Home Town: Nevada, Iowa, USA

Living In: Spencer, Iowa, USA

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Reviewed: Dec. 7, 2008

Made it this year, my first ever Thanksgiving Turkey....and it wasa fantastic! The turkey was so moist and it made fantastic gravy. The only thing I changed was I used turkey bacon. It tasted great. It's going to be a staple in my home on thanksgiving:)

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ALISHA318

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Reviewed: Dec. 3, 2008

Simply amazing! The turkey fell off the bone... I didn't have to carve one piece! It was juicy and full of flavor! I started it at 12am and it cooked until 11am. The turkey was too high to cover the crock pot so I put 5 sheets of aluminum foil over the top to keep in the juices... This is the best turkey recipe ever!!!!!

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jennifer fortune

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Reviewed: Dec. 1, 2008

Juciest most flavorful turket ever! My mom raved about it- and she's cooked a lot of turkey in her day. I rubbed the skin of the breast down with olive oil then rubbed on the seasoning (sage- 2 tsp, thyme- 1 tsp, rosemary- 1 tsp, pepper- 1/2 tsp).I tucked chopped onion and celery under the breast, tied it like others had suggested. I put 5 slices of soft-cooked bacon on top of the breast. Used the whole packet of gravy include with the turkey, added a bay leaf and a couple of cups of chicken broth. I did all the prep the night before so all I had to do in the morning was plug in the slow cooker. Because the slow cooker had been in the fridge and was cold, I set it on high for 1 hour, then reduced it to medium for about 2 hours, then low for 7 hours. It was a 7.5 pound bone-in breast. Perfect- and it kept the oven available for other dishes!

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Joelle

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2008

I made this for my small family on Thanksgiving with a 3 lb. boneless breast. Only took 6 hours and could have been less. My boyfriend raved about it so much, he bought another breast that I am cooking today. Glancing at previous reviews, I omitted the Worch. and being a garlic freak, I really lathered on the garlic pepper and poultry seasoning. Threw in the packet of gravy included with the turkey; whipped up a packet of gravy I had on hand instead of canned; added a cup of chicken broth and turned breast over halfway through cooking. Prayed that all this would avoid a dry turkey. The result - a VERY moist and delicious turkey. BF raved about the extra kick it had. Is a keeper, especially for being soo easy!!

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jeanette

Cooking Level: Intermediate

Living In: Ellenton, Florida, USA

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Reviewed: Dec. 1, 2008

Moist and yummy! I know this is a major change, but I used a can of condensed french onion soup instead of a can of gravy; I highly recommend this if you are looking for something a little different! The gravy I made with the resulting juices was soooo good. Excellent recipe that made our Turkey Day much easier! I had a half a bird instead of a breast, about 5 lbs, and I cooked it on high for an hour then turned it to low for about 4 hours, then held it on warm for another hour while I finished everything else up. Tasted great, thanks for the recipe!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 29, 2008

This was "OK". I made an "after T-Day" dinner last night for my parents, my bf & myself. I wanted an EASY main dish (I didn't want to roast a whole turkey for just the 4 of us). While this is good, it is not how I prefer my turkey to be prepared. The meat was fall-off-the-bone tender (plus), but lacked in appearance (negative). I could have broiled for a few minutes to brown it.... I made several changes (improvements, no doubt). Here's what I did: a) followed reviewer, LEXIANDJACK's suggestions to use the turkey gravy packet incl. w/ the meat; seasoned w/ sage, thyme, cracked black pepper & salt (did not measure amts. - and rubbed EVOO all over first); and added a bay leaf, chopped celery (2-3 in. pcs.) & a sm. onion (quartered) to the sc. I never basted the turkey (didn't need to, left skin on...). Also tied my "roast" w/ kitchen twine so that it would not fall apart. I did add bacon & W sauce, but think it was a mistake to do so.... I ended up not using the gravy at all! The bacon was soggy (yuck!) & difficult to strain out. I just warmed up a jar of T gravy to serve alongside. Had I NOT added the bacon, it would have been easy to skim the fat, add flour & turn the sc to high to make gravy. Maybe covering the meat with a few strips of smoked bacon as suggested by naples34102 would be more practical (oh well, for next time I guess...). Thanks for sharing!

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Nov. 28, 2008

This is a keeper. I used the gravy packet that came with the turkey and used a jar of gravy. I didn't use the bacon. I turned the turkey half way through the cooking cycle. My turkey was moist and tender. I used Honeysuckle White.

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nancy51

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Reviewed: Nov. 25, 2008

This was a very easy way to make delicious and moist turkey, which wasn't too heavily flavored - making it easy to use leftovers in other recipes.

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Helen

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Nov. 20, 2008

Dry. Kept on warm after cooked, don't do that again.

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grace

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Reviewed: Nov. 15, 2008

Made this tonight with a few variations and it was delicious. I didnt use the bacon and used the gravy packet that came with 3 pound breast. Mixed the gravy with the other ingredients and poured over breast. Basted twice while it cooked. Cooked 6 hours on low and it was super moist and delicious. Great recipe!

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pad113

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Reviewed: Nov. 13, 2008

I followed the recipe as such but my turkey was very watery. I will not try it again.

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Qushanda

Cooking Level: Expert

Living In: Thomaston, Georgia, USA

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Reviewed: Oct. 26, 2008

I tried this turkey for the first time this past weekend, but after carefully reading the reviews, I altered this recipie slightly as well to suit my tastes. I had no garlic pepper, but instead added rosemary and thyme in equal parts to the sage. I used a jar of store bought gravy, but also thinned it out with some water and left over chicken broth. This left a TON of liquids for gravy afterwards, which is great, because my family puts gravy on everything on their turkey plates. Just a little roux in a pan and instant gravy goodness. I also sort of arranged the turkey breast on its side, so I flipped it about half way through to ensure both breasts cooked in liquid for a while. The result was fantastic. I had friends over and received nothing but rave reviews at the dinner table! I enjoyed the bacon and worcestershire sauce, it wasn't overwhelming at all since I thinned the liquids, but it did add a nice touch. I will definitely be using this recipie again as the winter months approach, such a fantastic cold night meal!

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Kate GR

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Reviewed: Oct. 23, 2008

I was so disappointed with this recipe. I was looking forward to coming home to a house smelling of turkey and having a delicious meal. I came home to a house smelling not much like turkey--more like bacon. I followed the recipe with minor changes: I did not use garlic pepper, but substituted garlic powder and I used a slightly smaller turkey breast, but added 2 turkey thighs with the skin removed. My turkey was very dry, despite having put a small bit of turkey skin on top, as one reviewer suggested. The turkey just didn't taste good to me at all. I'm not sure what I did wrong, although I've never used canned gravy before and I wasn't really impressed with it coming out of the can. My turkey had a bacon-y flavor even though I used only the 5 slices the recipe called for. My daughter and I wouldn't eat more than a few bites. My son ate a bit more, although he wasn't happy with it. The only saving grace is that my husband finished it off. He thought it was ok, but wasn't overly impressed, and although he ate it, agreed that this is one I shouldn't try again.

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patch

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Reviewed: Oct. 16, 2008

A little bland -- add more sage, and maybe some rosemary next time?

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Lori D.

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Reviewed: Sep. 30, 2008

This was pretty good. For some reason I didn't like the bacon taste with the turkey?! Anyway I may try this again with a few adjustments like no bacon and adding carrots, onion and celery to the pot.

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