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5:53 pm
October 18, 2010
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I want to cook a 3-lb turkey breast in the crock pot for Xmas dinner. It's all thawed now in the refrig. How long should I cook it? We won't be eating until evening. Any ideas? Thanks!
7:32 pm
May 3, 2011
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Hi There! I cooked a 5 lb turkey breast in the crock pot for Thanksgiving that was falling off the bone when I took it out of the pot! I cooked it on high for about 6 - 6 1/2 hours or so. If you cook it on low, it may need up to 10 hours….not sure. Mine was absolutely delicious cooked with only some celery, onion, salt & pepper. Merry Christmas!
7:45 pm
December 14, 2010
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I like turkey breast deboned and sliced a quarter inch thick and quickly fried with salt and pepper. Fried just barely done it is as tender as veal. Six hours in a crock pot will cook it to death.
8:12 pm
May 3, 2011
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No, it won't cook it to death…it was already dead, LOL!
Really, it turned out very tender and very moist, and I had plenty of broth to make a really good gravy.
8:32 pm
February 8, 2009
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No it doesn't cook it to death at all. Put some sliced onion and celery in the bottom of an oiled crockpot and put the breast on the veggies. Add a can of broth or a melted stick of butter. Season top of breast lightly with salt and pepper. High for an hour then low for 6+ hours. Excellent!
dede
8:51 pm
April 1, 2009
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dede is right, this is the way we have cooked turkey breast for as many years as I can remember, it is always perfect, and plenty of wonderfuly flavored broth.
8:58 pm
December 28, 2008
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We do turkey breasts in the crockpot frequently. I've never paid any attention to how long until it's done, though. We don't bother to thaw it. We start it out on high for maybe an hour then cut the temp back to medium or low. (We've discovered that the newer crocks heat much higher than the older models so most often turn the new one back to low or heat to get an old-fashioned slow cook.)
Sometimes the turkey breast is a bit too large to fit correctly in the crock when frozen. In that case, we simply cover with foil (to seal it fairly well) until it thaws enough to settle into the crock, then replace with the real lid to finish.
Most often we don't add anything – just a little bit of water to get things started. Although, adding onions and celery, even carrots, are very good. What is left in the crock is great to use for a soup or chili base. YUM!
11:25 am
December 14, 2010
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I guess my taste preferences are different. I believe that meat is fully cooked when it has reached 165 degrees F internal temperature. Brisket does well in a crock pot because it is a very tough piece of muscle that needs a long cooking time.
12:22 pm
February 10, 2009
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Well, sometimes life and circumstances take over our preferences, but that doesn't make things any less than wonderful if done right, and laughable if not done exactly right! Humor and love generally override perfect every time! God Bless Us Every One!!! Merry Christmas to all the Chicks in the Road!!! (cockerels and pullets included!!!)
7:51 pm
October 18, 2010
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Thanks for ideas! I marinated the chicken breast overnight in apple juice, then drained it and put it in the crockpot with a can of cream of chicken soup and cooked it on low for 8 hours until it was 165* on the meat thermometer (thanks, Ross). I have to say it came out super good! And the gravy was yummy too. Will definitely try this again.
9:35 pm
December 14, 2010
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Do you remember the self contained roasters that were very popular thirty or forty years ago? They were essentially precursors to the modern crock pots. Also the blue enameled covered roasters for the oven. In both cases the meat and seasonings and a little liquid was put in the roaster and covered and either turned on to a desired temperature or placed in the oven at a low temperature. Cooking was slow and at fairly low heat and the results were good. It was very easy to over cook the meat and end up with the dripping being the best part of the roast. With the oven roaster you could remover the cover for the last hour and brown the meat.
10:24 am
April 1, 2009
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Ross–we are of the same generation, I think I am a tad bit older–I just gave my big roaster to my neighbors this year, It was a Nesco,–I also donated my mothers GE that was still in perfect condtion and it was from the 50's,
I purchased a smaller one from a seller on ebay that sells reconds, at amazing prices, and it is just the size for Hubby and me, I love both my small electric roaster and my crock pot, there is nothing like slowing cooking (this is only my opinion). I have never been one to buy fany meats, I thing you could slow cook an old shoe with the proper seasonings and it would taste wonderful! 
11:44 am
December 14, 2010
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JoJo I won't ask your age but I confess to being born in the fall of '38.
11:46 am
February 22, 2010
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Oh Ross…no wonder you know so much!
11:48 am
December 14, 2010
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There are some things that are never cooked in a crockpot. I found four fresh ducklings in the bargain bin this morning at 69 cents per pound. I would shoot anybody that cooked one in a crock pot. They deserve to be roasted so that the skin gets all nice and crispy.
1:48 pm
October 10, 2009
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All these sound wonderful. Unfortunately my crockpot is too small for a turkey breast (birthday soon-hint hint to DH) and would like one of the larger ones with the lid which locks down and has more than low and high controls. Turkey breasts, roast chickens are cooked in a Romertoph clay pot with the above veggies on the bottom. A little bit of heaven.
Got you beat Ross – born in '37.
2:13 pm
December 14, 2010
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Mamawolf, Stay healthy. 
4:14 pm
April 1, 2009
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Ross, see how many big "sisters" you have? 
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