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In this video, Betty demonstrates how to make her Crock Roast Turkey Breast, and also how to make smooth, delicious, low-fat ...
roast turkey gravy to go with it.
Tags:Crock Pot Turkey Breast and Gravy Recipe,bettyskitchen,cooking tips,crock pot,Gravy Recipe,slow cook turkey,Turkey Gravy,Turkey Recipe
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Hi, I’m Betty! Welcome to Betty’s kitchen. We’re going to be doing roast turkey and gravy. And I’m going to do in a crack pot and make it easy for you and sometimes you don’t want to do this before you go out for work and then when you come home, your turkey is ready and your kid just make the gravy. You need some top of turkey I just want to make a smaller amount. So this is a turkey breast roast from Gutter Ball, it can be any brand. And you cut into that it’s sealed very well and cut this plastic open. And we cut along that and you can see all the juices that will go down the sink but that’s all right. And there is a pack in here that is gravy packet, I don’t use that. I make my own gravy so actually I just discard that. If you have a purpose for it then goes ahead and uses it either for your gravy or for whatever else. And you could see there is a lot of juice that would have been trying to see messy on the counter.
Now, this is netting and you can leave it like that or you can take it off, I think it’s easier for us to slice when it’s done if we take it off now. Otherwise, it cooks right down into it and then real time getting it off. So it’s not going to hurt to have this off now. It’s meant to hold that turkey breast together while it’s cooking but it’s not really a problem if you take it off.
And what I have is just meat tenderizer, its unseasoned which means it doesn’t have extra spices but it will have salt in order to get this flavor the way we wanted. So I think I just salt the bottom is out there put it in crack pot and you turn it and salt the top side. You try to get it very thoroughly because it takes a lot of salt to get through to the milk of this turkey and also it’s be the flavor that makes the gravy when you have the juices that are left you want them to be salted.
So think you’ve covered it pretty completely, I want to turn this to low, and make sure it’s plugged in, put the lit on and well, I can just forget about it for the day and I’ll come back later about six hours and six to eight hours later it might take longer than that, well see and I’ll make gravy together with the turkey.
The roast turkey is ready to come of the crack pot. I cooked it for six hours and then I came to check it, and it look done, I really wasn’t ready to finish dinner, so I turned it off and I just let it sit here, it’s still very warm but not so hot that I can't touch it like this and hold the handles and bring it over to my protected spot on the counter. And then open it up and we’ll take a meat fork and remove the roast turkey, it’s a nice lovely look. And I use the crack pot at particularly for these videos for the convenience of it and also because I know our love doing to eat something that you can just start cooking and walk away from and then finish it up later on the day.
So let’s take meat for and just grab this piece and bring it out and put it on up a platter that can be use for slicing and there are some pieces, and you see al that brown syrup actually even in a crack pot. You might not expect that but that’s happened. This is not overcook; it is very tender and juicy. Actually, I would have needed maybe eight to ten hours if I had a large turkey breast to put in crack pot but it was just my husband and myself and even with this we’ll leftovers and tomorrow come thinking about making turkey pot pie, so we’ll see about that. But we’ll going to se this aside and concentrate on our stock that is left and we’re going to make that into turkey gravy.
So first step here is to strain it, I have the strainer and it also has measuring cups, so you can kind to see how much you’re getting but what you want to do is to get right to the fat may you may in any degree that is collected from the turkey. So just pour that in, this is still very hot, so you have a lot of flexibility with crack pot, you can let your food stay longer and cooked longer or if do not turn it off and let it sit that would be fine too.
I don’t know if you can see this but the fact it was at the top always and so that allows us to pour off a little bit of fat I see in the spout, so anything from there on will be turkey’s stalk. Until I get down to a certain level for I reach the fat of this top layer. So I’m going to go to a sauce pan and pour, and this is fat free pretty much if I’m careful and don’t let any of that top fat get in. So about like and then I would stop because there is some fat on the top right there.
And what I’m going to be adding, I will mix together before I put it in because I wan to get all this blended before I start heating it otherwise it can be really messy and I’m not to trying very well. I’m going to use one third cup of corn start and this could very that just means though amount of water that you use for will very. And I’m starting with one cup of water. And I’m just kind of put the one third cup of corn starch in the water and just mix it around. You want this well blended before you put them into your turkey’s stock.
So let’s place this on the turkey stock and then we’ll start brining that to a bowl and I have an extra two cups of water here and as we need water, I’ll add it but the first thing is to get this bowl in and you’ll see it begin to take shape. So I’m just putting it on to the medium heat, low to medium heat and then stirring constantly. So my turkey gravy is done. It’s done when it hit the consistency that you like and I did have to add one cup water. This was two cups, I used one and now I’ll just pour that for that and to great bout. And this is nice turkey gravy that is almost totally fat free because of color add it up. And I got all extra here, so get back around, so let’s turn it off.
And now let’s turn our attention to the turkey that we made. I’m going to use an electric knife to slice off a little bit of this because it’s just a little prettier that way. You can any kind of knife you like; it’s not making any difference on the taste. So just give me a minute here and I’ll slice a few slices.
So this is this is the crack pot roaster that we will be using today and you can see I slice it beautifully. You can make it those slices as thinner, thick as you like and then we have this nice turkey gravy to go over it. You see it’s steaming hot and it’s a lovely consistency. So let me something making at my plate. Take a cup of slices of turkey over the middle here, and then—do you remember earlier in the week we made corn bread sage stuffing. I had some leftover if you recall. I have picked up a powdered sage and filled it and then I had some extra and I put it in a smaller dish. So I heated that up, I cooked it actually for I was doing the finishing up of this dinner and I’ll just take a little bit of corn bread sage dressing there along with the turkey.
Now, I have to use some gravy over the top of the turkey and if you like it over the top of the dressing. Today, at the end of the day I’ll show how to make flavored peas, I heated those back and I’m putting a serving of that on my plate. And I’m finishing off by putting a little bit of cranberry sauce just for a tartness to go with this dinner.
Now, normally I will serve this with a yeast roll and I didn’t make those. I’m kind of watching my bread consumption just for calories but I would have nice glass of ice tea and remember earlier in the week, a couple of days ago, we made this—yesterday. I made this lovely caramel coconut pie. So that’s my desert, so look at what a nice meal you can put together if you just do it a little amount of time.