With all of the cooking I’ve been doing recently, I’m a little burned out on the process of actually “cooking.” My eye drifted to my crock pot and I knew she was my answer. Unfortunately I only have one trusted pot roast recipe, and it’s not really summer friendly.
Then I turned on the Cooking Channel and was shocked to find both Kelsey’s Essentials and Rachel Ray’s Week in a Day were both focusing on slow cooking! I suffered through both annoying women (frustrating in their own unique ways) to watch them break it down.
Kelsey made a french dip sandwich with turkey breast instead of roast beef. I didn’t so much care about the sandwich as much as I did making a juicy turkey ahead of time without much effort. I’m guessing you don’t need as much butter as she suggests. I would also add some garlic to the butter.
CROCK POT HERB TURKEY
- 3 tablespoons unsalted butter, softened
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon chopped fresh rosemary
- Kosher salt and freshly cracked black pepper
- 1 large onion, roughly chopped
- 1/2 cup low-sodium chicken broth
- 3 tablespoons Worcestershire sauce
- 1 (3-pound) bone-in turkey breast
All you have to do:
1. In a small mixing bowl, mix together the softened butter and fresh herbs. Season with salt and pepper and set aside.
3. Sprinkle the turkey with salt and pepper. Spread half of the herb butter under the turkey skin and then slather the rest on top.
4. Place the turkey on top of the onions, breast side up. Cover and cook on high for 4 to 6 hours, checking it after 4 hours to see if the internal temperature has reached 170 degree F.
5. Once the turkey reaches 170 degrees F, remove it from the slow cooker, transfer to a cutting board, tent with aluminum foil and allow to rest 10 minutes before slicing. Reserve any juices from the slow cooker for dipping.
6. After the breast has rested, remove the skin and slice very thinly using a sharp knife.
RACHEL RAY’S BRAISED PORK
- 1 (4 to 5 pound) boneless pork shoulder
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons extra-virgin olive oil
- 2 onions, cut into wedges, root end attached
- 4 large cloves garlic, crushed
- 1 1/2 teaspoons chopped oregano leaves, half a palmful
- 2 red chiles, thinly sliced
- 4 bay leaves
- 1 (12-ounce) bottle Mexican beer
- 2 cups chicken stock
- 4 oranges, juiced about 2 cups
1. Preheat the oven to 325 degrees F. Cut veggies.
2. Season the pork generously with salt and pepper, to taste, and let sit at room temperature for 30 minutes.
3. Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve.
4. Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 bay leaves and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer.
5. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.
You can eat it as is, or click here for her recipes that will show you how to spread this out for a week.