by Elizabeth Dengler, The Huckleberry Home
Hitting up the Manager Specials and meat sales at the supermarket is one of my favorite ways to plan for future meals and save moola. Recently, there was an amazing sale on pork butts at Super 1 followed by a sale on chuck roasts. I loaded up with a few of each to save in the freezer for later. In addition to roasts, loins, and chops, I also look to see what else is available for sale in hams and in the frozen turkey section. My children were surprised to learn turkey is sold all year round and not just at holiday seasons. These “holiday” meats not only make for thrifty meals but provide leftovers for sandwiches, soups, casseroles, etc.
Mostly, I use my crockpot for pork and beef roasts, but I can also use it for turkey breasts. You’ll find the turkey breasts frozen, so you will need to thaw it for this recipe. Don’t run out and buy one thinking you’re cooking it the same day unless you find a fresh one. I just let it thaw in my fridge for a couple days and write a reminder on the whiteboard to make it for dinner that week, because like socks in the dryer, food regularly gets lost in my fridge.
This recipe is simple, yummy and the sides I serve are easy on the pocketbook: instant mashed potatoes, green beans, rolls, side salad, and gravy. To conserve time, I will sometimes use jarred gravy or an instant gravy pouch made with the leftover juices. The kids particularly enjoy the smell of Thanksgiving when it’s not Thanksgiving. The great thing about a turkey breast is you can season it to your liking and they are brined like whole turkeys, so you should find them moist and flavorful.
1 carrot, cut in half
1 small onion, quartered
1 stalk celery, cut in half
1 (6 to 7-pound) bone-in turkey breast, defrosted
1 packet dry onion soup mix
1/2 t dried sage or a small handful of fresh sage leaves
3 T butter
2 T corn starch OR 1/4 cup all-purpose flour
2 cups liquid reserved from cooking turkey
Place carrot, celery, and onion in bottom of crock pot. (If this raises your bird too much for the lid to close properly, place the veggies around the bird or in the breast cavity.)
Place turkey on top of vegetables. Rub butter over turkey breast and sprinkle with onion soup mix and sage.
Cover and cook on low for 5 to 7 hours. Use an instant read thermometer to see if turkey is done. Temperature should be 165 degrees.
Remove turkey and strain liquid for gravy. Reserve 2 cups of liquid. If for some reason you do not have 2 cups of liquid, use chicken broth to make up the difference.
Add starch or flour to your medium skillet. Whisk in 2 cups of your liquid.
Bring to a boil over medium-high heat, whisking constantly. Boil for 1 minute. Turn heat down to a simmer and cook until thickened, about 2 minutes. Salt and pepper to taste.
Remove from heat, gravy will continue to thicken as it cools.
Serve with your favorite sides
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