This was a big win! The most delicious crock pot turkey breast and a new fabulous side of whipped carrots. Heavenly! A little preview of Thanksgiving in the Parish household, both these dishes were a big hit!!!
Turkey Recipe
Ingredients
- 1 Turkey Breast
- EVOO
- salt & pepper
- Fresh Rosemary
- Fresh Thyme
Instructions
- Turn your slow cooker on high.
- Place your washed Turkey Breast inside your slow cooker & pour a generous amount of EVOO (about a half cup or so) over the Turkey. Spread EVOO around with your hands or a basting brush.
- Salt & Pepper the Turkey depending upon your preference. Poultry usually requires quite a bit.
- Chop some fresh Rosemary & place on top of the Turkey.
- In addition, use about 2-3 twigs of Rosemary & place on the Turkey as well.
- Place fresh twigs of Thyme & sprinkle all over the bird.
- Add more EVOO if needed
- Cook your Turkey for at least an hour on high. (I cooked it for 1 1/2 on high)
- Then place your slow cooker on low and cook for about 8 hours.
- Once your Turkey is completely cooked, carefully remove from slow cooker & place on carving board. Cover with foil & let cool or stand for about 10 minutes.
- Carve the turkey & serve.
Whipped Carrots
Ingredients
- 10-12 large organic carrots
- 4 TBS pastured butter, ghee, or coconut oil
- 1/2-3/4 cup pastured cream, whole milk (preferably raw), coconut milk, or coconut cream
- Real salt to taste (about 1/2 tsp)
Instructions
- Steam (or boil) carrots until tender.
- Place drained carrots in blender with salt and cream or milk of choice (start out with less liquid and add as needed) and blend until smooth.
- Season to taste and serve.
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