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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / Question"s on Turkey Breast
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    Question"s on Turkey Breast

    Thu Nov 01, 2012 7:43 pm Groupie
    My wife wants to try a Turkey Breast in the crockpot. I've found Kittencal's recipe that calls for no additional liquid. I've found another recipe that calls for 2 cans of broth/stock. Considering that a crockpot produces a lot of liquid, why add more? I don't want poached Turkey Breast.

    Just thought of brining a Turkey Breast. Does that make sense for the crockpot? Any recipes that brine and cook in the crockpot.? Should I even bother?
    Fri Nov 02, 2012 4:37 pm
    Forum Host
    I've done roasts with little or no additional liquid and they work out just fine. I would brine the turkey breast, simply because it is such lean meat and it will tend to dry out, even in the closed environment of the crockpot. I brine breasts for around 4 to 5 hours, since they are a smaller piece of meat.
    Thu Nov 15, 2012 5:44 pm Groupie
    It seems the more I search on the Internet, the more problems I can find.

    I found a web site that says if the bird is frozen, they probably used a salt solution to freeze it. If they did, I can't brine the turkey. Have no idea why.
    Red Apple Guy
    Thu Nov 15, 2012 9:05 pm
    Forum Host
    I brine all natural turkeys as most birds are injected with some type of solution or another. The package would indicate whether or not it has a "solution" in it.

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