Reviewed: Nov. 29, 2005

This year I made Thanksgiving dinner, for the first time ever, for just me and my husband and I didn't want to make an entire turkey. This worked out perfectly. It gave me more room in my oven for other side dishes and the meat was very moist. The only complaint was the very top of the turkey was a little dry. Next time I make this I think I'll leave just a little of the skin on to keep it moist. This smells wonderful!

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ALISON224

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Reviewed: Nov. 29, 2005

It wasn't too bad. I have a hard time finding a poultry crock pot recipe that I really like and unfortunately this was no exception. Good flavor though.

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LADYDRAKE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

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Reviewed: Nov. 28, 2005

Wonderful! I have cooked this twice now, and it has turned out better each time. One tip is to tie together with butchers string. My first breast slightly fell apart so I tied the second and it made a wonderful presentation. I also coated the bird breast in a mix of sage, rosemary, and basil and left it over night (after skinning.) It was HEAVENLY!

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Joanna

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Nov. 24, 2005

This was GREAT. Turkey was moist and fell off the bone. Not too spicey but had good taste. Made putting on the Thanksgiving family meal much easier with a whole lot less stress and mess!

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ALITA

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Reviewed: Nov. 24, 2005

This was a very moist turkey and I loved not having to baste it every so often. The only thing I wasn't crazy about was that we used a skin-on turkey and I had to put it in the oven to brown so it looked nice on the platter. But, it was worth it for the ease of the rest of the time! Thank you for the recipe!

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CMHGUPTA

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Orlando, Florida, USA

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Reviewed: Nov. 6, 2005

I made a lot of changes but this turned out beautifully. I added thyme and rosemary and omitted bacon, flour and worc. sauce. I added pats of butter on the bird. We got turkey breasts on sale (grocery store grand opening) for 39 cents a pound. I see a lot of turkey in our future! ;-)

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Oct. 14, 2005

IT WAS WONDERFUL! The only thing that I changed was half-way through the cooking time I added 1 1/2 cups of turkey broth to it (due to the comments reguarding dryness). It was moist and perfect. I added a little cornstarch and made a gravy with the juices in the pot.

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Stacie

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Reviewed: Sep. 5, 2005

I used turkey breast cutlets instead of bone in turkey-- and I mixed pepper with garlic powder for the "garlic pepper." I used more of the mix than called for-- but I didn't measure. I thought the turkey came out really salty. But, scraping off some of the sauce left a decent piece of moist turkey breast. Served with some mashed potatoes with swiss cheese mixed in made for an unexciting, but decently edible meal.

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Heather

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 25, 2005

Great recipe! Using only 4 pieces of bacon it left a very strong taste in the gravy. I will use only 3 pieces next time. Also, my turkey was done in only 6 hours on low. I can't wait to make it again!

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grexat

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Reviewed: Aug. 14, 2005

I love using my crockpot, but this recipe did not work out for me at all. I only used a 2.5 lb. turkey and maybe I cooked it too long, but the meat surface was dry and crusty. There was hardly any gravy and it was very thin. We salvaged the turkey for a casserole, but I won't make this one again.

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AAV2

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Reviewed: Jun. 18, 2005

Excellent! I forgot to remove the skin but followed the recipe exactly otherwise and my husband said it is the best turkey he has ever eaten.

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NANCYCL_1

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2005

I only added half the amount of Worchestershire sauce, and I still thought the taste was a bit strong. The breast I used was finished cooking after 4 hours on low, so I put the crockpot on warm for a couple of hours until we were ready to eat. The meat was a bit dry. It probably would have been perfect after 4 hours. I may try again using less WS and cutting down the cooking time a bit.

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SHANNSTODD

Cooking Level: Expert

Home Town: Bozeman, Montana, USA

Living In: Harker Heights, Texas, USA

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Reviewed: Mar. 4, 2005

This is wonderful. My husband thought it would fall off the bone. But it didn't. It stayed whole and was very easy to slice. Made great gravy too. Thank you!

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NANCY

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Reviewed: Jan. 18, 2005

This turned out really GREAT! I used a butterball boneless turkey breast and it even came with a gravy packet that I used for the sauce. The flavor was really wonderful. The bacon crumbles made a difference - adding a really nice flavor to the gravy. I did strain the gravy off and use on potatoes and the turkey. My husband and all three children cleaned their plates! Thanks for the recipe!

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Helen

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

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Reviewed: Dec. 25, 2004

Great recipe. Had it today for Christmas Dinner along with ham. Most all made positive comments on how good it was. I will make this again. Didn't know which way to lay the breast in the cooker so I laid it on the side. Might put the bone side up next time to keep the breast meat in the juice. See the pictures.

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Slow Cookin' Dave

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Reviewed: Dec. 22, 2004

This recipe is fantastic. Not only did the turkey turn out moist and delicious, it allowed me to cook side items in the oven. So easy. A definite winner.

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YUDDAC

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Reviewed: Nov. 25, 2004

To answer the question below; the crumbled bacon is mixed with the gravy, flour, worcestershire and sage before pouring over the turkey breast. I cooked two breasts; one roasted and the other using this recipe. This one came out much juicier, and the flavor is fantastic (you can play with the spices to suit your own tastes). A definite keeper!

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