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Asian Inspired Turkey Breast (in the Slow Cooker) Recipe

 

Hello! How has summer been treating you so far? We've been laying kind of low, with weekend trips scattered here and there, but mostly we're just enjoying being at home. 

While I type, the big kids are watching an "America's Got Talent" marathon from the DVR and the baby (now eighteen months! eeps!) is cooking Lincoln Log soup in the play kitchen.

and the heater is running. because it's 66 degrees in the house and drizzling outside and I AM A GREAT BIG HUGE HONKING WUSS.

I promise I'll turn it off by 10am.

I think.
maybe.

I get emails about slow cooking during the summer time, and my answer is that yes, I do use my slowcooker(s) year round. It helps that it is F R E E Z I N G today, but even on hot days I prefer to use the crockpot than heat up the kitchen by using the stove or oven. I like that fish steams so nicely in foil packets without a fishy smell, and I'm getting pretty good at making lettuce wraps. 

This is a great summer time recipe---- the turkey is seasoned with soy sauce, a bit of peanut butter, lime juice and some horseradish which creates a touch of surprise heat. The leftover turkey makes fantastic sandwich filling (I can't seem to get enough of that turkey-and-mayo combination). 

The Ingredients.
serves 6
1 turkey breast (5-7 pounds)
1/3 cup soy sauce (I use La Choy or Tamari wheat free so it's gluten free)
1/3 cup sesame oil 
1 tablespoon all natural peanut butter
1 tablespoon prepared horseradish cream (or 1 teaspoon freshly grated)
3 garlic cloves, smashed and chopped
2 limes, juiced
1/2 teaspoon kosher salt


The Directions.

Use the largest slow cooker you've got. I skinned my breast (because I have weird skin issues) and then placed it meat-side down into a 6.5-quart slow cooker. It was not quite big enough, but I made it work (more on that in a sec.).

In a small mixing bowl, combine the soy sauce, sesame oil, peanut butter, horseradish, chopped garlic, lime juice, and salt. Whisk together until everything is incorporated. Pour the sauce all over the turkey breast, allowing the sauce to pool up in the ribcage cavity.

Cover. If your lid doesn't fit on your pot completely (mine didn't), cover the top of your stoneware with layers of foil. Crimp the edges as tightly as you can and then place your lid on top. Cook on low for about 8 hours, or until meat is no longer pink when you cut into it and registers 170 degrees. If your turkey has a built-in thermometer it should pop up.

Carefully remove the turkey from the pot and let sit for 10 minutes or so before slicing.




If desired (highly recommended!), pour the crock drippings into a small sauce pan and boil on the stove until the sauce has thickened and reduced (about 8 min or so? I didn't really time this part ---  don't wander off --- stirring every so often). Serve with your favorite sides with the gravy drizzled over the top.

We had our meat with salad and roasted vegetables.

The Verdict.

I forget about turkey in the non-Winter Holiday months. It's low in fat, low in cholesterol, and tastes great. I need to make it more often--- especially since the leftovers are so awesome in sandwiches. My kids are growing up, and ate everything on their plates without complaint.
The baby (so far) eats anything and everything. 

Including the hairy raisins she finds under the couch.

more turkey? no problem.
absolutely crazy turkey (you probably shouldn't actually make this)

also? I've been adopted! Wendy, from Celiacs in the House hosts an Adopt a Gluten Free Blogger roundup and Sunny from And Love it Too and Shea from Dixie Chick Cooks chose me! Both of these ladies are wonderful, and I urge you to take time perusing their sites.

Thank you ladies for having me and for hosting the contest!

have a wonderful day. stay warm.
:-)
HA!



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