Made this today using a 9 lb bone in turkey breast. It was still partially frozen when I put it in the pot, so the lid didn't fit. Covered the pot with tin foil for the first hour until it cooked down enough to use the lid. I doubled all of the other ingredients since the meat was almost twice the size recommended...used the gravy packet that came with the turkey breast and also a jar from the store. I omitted the bacon - didn't have any. I didn't miss it. I also didn't have garlic pepper, so I used half black pepper and half garlic powder, which worked well. Cooked it on low for 8 hours, then let it sit on the warm setting for about an hour until I finished up the sides. I served it with stuffing, jelled cranberries, mashed potatoes, corn and crescent rolls. I drained the gravy and juice from the pot after I took the turkey out (turkey literally fell apart) and whipped up a thick gravy on the stove by adding a few tablespoons of cornstarch. Also used a slow cooker liner and there is virtually NO cleanup. This is a good recipe. Not sure I would replace the regular oven turkey with this at Thanksgiving, but it is a good recipe for other times of the year when you are in the mood for turkey. Both my 2 and 4 year olds ate it right up. Looking forward to making something with the leftovers for the next couple of nights.
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Made this today using a 9 lb bone in turkey breast. It was still partially frozen when I put...