It's finally starting to feel like March around here.
We've had a fairly warm last couple of days, which has melted a considerable portion of our snowpack. Enough of the snow, in fact, that the dogs are pretty happy. And it was 60º yesterday! The hubby and I went into town without coats, and it felt amazing.The sun was shining, the birds were singing in my yard in normal proportions (not the overwhelming packs of birds that were showing up during the snow and eating 50-lb bags of seed in the blink of an eye to my consternation), and the day just felt like spring. We felt giddy as kids as we popped into the brewery for a couple of beers and to enjoy the sunshine.
Today, it's cloudy and pouring down rain. But warm. Much more normal March weather.
Shall we talk about turkey? Lately, I've been learning how to roast my own turkey breast. Over the last several years, I've been working slowly on cutting down on processed food. Slowly. I'm not good at big, fast changes. I'm finally starting to get around to my beloved turkey sandwiches. I'm a turkey nut, I eat turkey sandwiches from just about anywhere. Subway, the grocery store, restaurants, gas stations... you get the picture. If I'm not having a bean burrito for lunch, it's a safe bet I'm having a turkey sandwich. And while a turkey sandwich is a mostly healthy pick, especially when compared with other fast food choices, processed deli meat is something I'm going to eventually have to quit. It's filled with sodium, nitrates (a carcinogen), and artificial ingredients.
Sigh. Why does the food industry have to be like this? It's frustrating. The worst part is I find turkey from the deli so delicious. Argh.
My solution? Another home skill to learn. And what's one of the best and easiest ways to cook meat at home? The slow cooker, of course!
This recipe was super easy, fast, and came out of the crock pot moist and delicious. After rubbing the breast with a mixture of spices, you simply place the breast in the cooker (without any other ingredients, might I add!) and in 3 hours, you have fresh turkey breast. We were having this bird for dinner, so I didn't slice it as thin as I would if I was going to use the meat for sandwiches. I bought a 1.65 lb roast for the hubby and I, and it ended up being the perfect size for two people. I had enough meat leftover for dinner the next night as well (I actually used the leftover meat for Kentucky Hot Browns, recipe to soon follow!). I put the breast on a couple of foil balls to ensure a crispy outer layer, and let me tell you, the technique worked beautifully.
If you've never cooked turkey before, this is a much easier jumping off point than a whole turkey. Good practice for Thanksgiving, I say.
Well friends, I meant to post yesterday. However, between the internet being slow as mud during all this winter weather (this has caused 1 or 2 crying and foot-stomping fits when trying to link to parties) and having an 8 am physical therapy appointment (who makes appointments that early? $*@#%), blogging did not get done. I must say, the physical therapy is helping tremendously. Yesterday, after I left my appointment, I felt 99%. In fact, I headed to the gym and not only rode the bike for 20 minutes, but I ran a mile. My first run in 6 or 7 weeks! It was actually a pain-free mile too, I just didn't want to push it. I'm definitely on the right track :)
I hope everyone is having an excellent week so far. Toodles!
Ingredients (serves 3-4):
1 (1.65 lb) boneless turkey breast roast, skin removed
1 tbsp olive oil
2 tsp seasoning salt
2 tsp garlic powder
1 tsp onion powder
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp paprika (I used hot paprika)
1/2 tsp black pepper
1. Make sure turkey breast is at room temperature before you begin. Allow to sit on counter for 2-3 hours before placing in the slow cooker.
2. Rub turkey breast with olive oil. In a small bowl, combine salt through black pepper. Whisk to combine. Rub salt mixture all over turkey breast. Place 3 small balls of foil at the bottom of a large slow cooker, arrange turkey breast on top of foil. Cover, and cook on low for 3-4 hours, or until a thermometer inserted into the turkey reads 155º. Remove from the slow cooker, cover loosely with foil, and allow to rest for 20 minutes. Thinly slice, and serve immediately.
*Chef's Note- The FDA says turkey breast should be cooked until 165º. I've found turkey breast is dry as all get out at 165º. I like to pull at 155º and let the breast rise a few degrees on it's own rather than cooking all the way to 165º. Personal preference.
Looking for other slow cooker recipes? Try these!
Linked to: Treasure Box Tuesday, Create It Thursday, Thank Goodness It's Thursday, Weekend Potluck, Foodie Friday, Foodie Friends Friday Linky Party, Snickerdoodle Sunday