Prep Time: 25 minutes
Cook Time: 2 hours
Gravy Time: 25 min
Grade: B+
Make Again: No
Recipe Source: Make Ahead Cook (book)
This was good, but did not turn out as nicely as the one I made in the Slow Cooker.
The turkey was quite salty. I actually think that was the actual turkey breast and not the recipe. The gravy was delicious like last time, but the turkey tasted just a bit like deli turkey or processed turkey to me. I used a Jennie-O breast both times, and I am pretty sure they have salt water injected into them, so this one might have had too much.
If this was because of the recipe, it is because the skin is handled differently. In the slow cooker version you cut off the skin and brown it then throw it in bottom of crockpot. I suppose it is possible that having the skin on in this version caused a difference. Regardless, the skin is unappealing in this version also, even though you brown the breast first and keep the skin on. It still ends up a bit rubbery, since it is cooked in a closed pot and so doesn't get crispy.
This recipe is from the Sunday Cook recipe where you make a roast of some sort and then use the leftovers for another meal. I am freezing the leftover meat and will try one of the leftover recipes later.
There is a similar recipe in The 6 ingredient solution. The main difference is that you use Bell's Poultry seasoning and you don't use carrot and onions. I am not going to try that recipe and will just stick with the Slow Cooker version in the future.
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