From The Ferguson Family has 303 Recipes
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Plum Good Polynesian Ham PorkFerguson Jr., J. Carl
Spaghetti Sauce PorkFerguson, Dave
Pork Scaloppini PorkJancsi, Carol
Pork Tenderloin Diane PorkJancsi, Carol
Pork Tenderloin Crusted With Mustard Seed PorkJancsi, Carol
Pork Tenderloin Parmesan PorkJancsi, Carol
Southwestern Grilled Pork Tenderloin PorkJancsi, Carol
Basic Slow-cooker Turkey Breast Poultry: OtherJancsi, Carol
Broiled Rock Cornish Hen Poultry: OtherJancsi, Carol
Canard Au Vin Poultry: OtherJancsi, Carol
Curried Game Hens With Cilantro Salad Poultry: OtherJancsi, Carol
Game Hens Braised In Apple Brandy Poultry: OtherJancsi, Carol
Roasted Cornish Hens With Lemon And Rosemary Poultry: OtherJancsi, Carol
Spiced Cornish Hens With Curried Onions And Potatoes Poultry: OtherJancsi, Carol
Tandoori-style Cornish Game Hens Poultry: OtherJancsi, Carol
Turkey - Easy Pot Pie From Your Turkey Leftovers Poultry: OtherJancsi, Carol
Turkey Marsala Poultry: OtherJancsi, Carol
Mexican Salad SaladsJancsi, Carol
Ceasar Salad With Witty Patter SaladsFerguson Jr., J. Carl
Cilantro Salad SaladsJancsi, Carol
Full Page 4 x 6 5 x 7
Per serving (without skin): 326 calories (8 percent from fat), 3 g fat (1 g saturated), 194 mg cholesterol, 70 g protein, 0 g carbohydrates, 0 g dietary fiber, 122 mg sodium.

1 turkey breast (6 to 61/2pounds), frozen (see note)
2 teaspoons vegetable oil Salt and black pepper, to taste
1 medium onion
4 garlic cloves

Rinse the turkey and pat it dry with paper towels. Rub the turkey all over with the oil. Sprinkle the breast lightly with salt and pepper.
Place the breast, meaty side up, into a 5-quart slow cooker. Peel the onion, cut it into quarters, and place the pieces around the edges of the pot. Peel the garlic cloves and place them around the sides of the cooker. Cover cooker and cook at low for 9 hours, or until a meat thermometer registers 170 degrees.
Remove the breast from the cooker and let stand at least 10 minutes before slicing. (The internal temperature will continue to rise while the bird is standing.)
Discard the onions and garlic. Serve half the breast sliced, preferably without the skin.
Reserve the remaining breast half for use in other recipes: Discard the turkey skin. Remove the breast meat from the bone and coarsely chop. You should have about 3 1/2 cups. Place the meat in a freezer-weight plastic bag, and freeze for up to 2 weeks.
Start to finish: 10 minutes preparation, plus 9 to 10 hours unattended cooking.
Notes: If the turkey breast is not frozen, check for done-ness (170 degrees) with a meat thermometer after 7 to 8 hours of cooking at low.
Be sure to wash your hands well with soap and hot water after handling raw poultry. Also, wash the sink and any counter surfaces the meat touched with soap and hot water.
The remaining turkey breast half can be refrigerated, covered, for 24 hours before chopping the meat and freezing.
For more highly seasoned meat, sprinkle 1 tablespoon dried herbes de Provence or dried Italian seasoning over the breast along with the salt and pepper.

4 servings, with half the meat remaining for another use
Keywords: chicken   Category: Poultry: Other    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 01, 2009 by deebeeeff     Last Updated: October 25, 2014
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