I like the concept of making a turkey breast in a slow cooker, so I gave it a try. I cooked it on high for 4 hours and when I checked the internal temperature, it was done. I held it on warm for an hour and it was still very moist. Next time I will cook it at the lower setting and check it after 4 hours. I did not have turkey gravy, so substituted a 1/2 cup of stock. When the turkey was done, the slow cooker yielded about 4 cups of liquid. Plenty of juice for gravy. I did use the bacon; in the end did not affect the flavor of the turkey much, but made the gravy liquid a bit too smoky and overwhelmed the turkey flavor. I will not use the bacon again. All in all, this is a good basic recipe. I'd definitely experiment with more fresh herbs and spices next time, while omitting the bacon.
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I like the concept of making a turkey breast in a slow cooker, so I gave it a try. I cooked...