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Crockpot Turkey

Answered on January 27, 2014
Created January 27, 2014 at 8:07 PM

I have a newer crockpot that seems to over cook (read dry out) everything. I wanted to make a boneless turkey breast, if I wrap it in tin foil would it cook even faster? Any suggestions on keeping it moist?

Medium avatar

(238)

on January 27, 2014
at 09:25 PM

Agree that dry brine does work well. Did that with a spatchcocked turkey this T Day ! Best ever T.

Medium avatar

(238)

on January 27, 2014
at 08:56 PM

I built my own, but you could probably get something like this which is really cheap and make it work. Plug your crock pot into it, insert temp probe into water in crock and put bagged food in. Set temp and wait. I use it for tough cuts of meat, ribs, short ribs, brisket, duck, chicken sometimes, turkey, veggies, etc. Even makes an awesome apple pie filling. Google Sous Vide and you will find recipes and how to's.

9055f14c31610afd4d3068ec48eb6d90

(984)

on January 27, 2014
at 08:46 PM

how do you use the temperature controller? And where can I purchase one?

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3 Answers

0
B16c708a9f63d0552433f7d46080c8bd

on January 27, 2014
at 10:41 PM

Try adding in some chicken broth to give it a liquid base to absorb.

0
D8e5b254213bd512744f9ac939028c1f

on January 27, 2014
at 09:07 PM

Turkey breast is especially easy to dry out, but the same can be true of pork, and white meat chicken. The bag method @samc mentions works really well. However, I prefer dry brining it and think it's easy and much quicker. Use kosher salt. Rub the salt directly on the meat, under the skin. Salt it so you can actually see it on the surface - like a snowfall. Place the meat in the fridge overnight and loosely cover it with plastic or cheesecloth. Rinse if desired to remove excess surface salt. Pat dry and throw it in the crockpot, though I prefer oven roasting for a better result. This method will allow the meat to retain its juices and no, it won't make the meat too salty tasting.

Medium avatar

(238)

on January 27, 2014
at 09:25 PM

Agree that dry brine does work well. Did that with a spatchcocked turkey this T Day ! Best ever T.

0
Medium avatar

(238)

on January 27, 2014
at 08:36 PM

I use a cheap temperature controller with my crock pot. I'd bag the turkey in plastic and seal (or squeeze out the air in a ziploc) and sous vide it. Perfect every time. For normal crock pot cooking it sounds like you need less time and more liquid. Oven baking a TB seems like a better alternative.

9055f14c31610afd4d3068ec48eb6d90

(984)

on January 27, 2014
at 08:46 PM

how do you use the temperature controller? And where can I purchase one?

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