- Most Helpful
- Highest Rating
I did something very similar to this recipe for Thanksgiving. It was fabulous! I will probably never ever make a bone-in oven turkery again. It was the most flavorful, and tender turkey ever. There were NO leftovers after my group of 6 ate. It was heaven! It would be great to make anytime of year and will be something I continue to do quite often. SO EASY and YUMMY!
Family loved the gravy and the turkey was very tender. I thought the rosemary was a bit overpowering. I will try this again with tarragon.
Made very tender sliced turkey which the family enjoyed. Honestly, I didn't think it had much flavor, it just tasted like turkey. Made exactly as stated using a standard-sized (3 1/2 or 4?qt) crockpot for 8 hours. Thanks for sharing the recipe!
This was a hit; the kids asked if this was an early Thanksgiving! I followed this exactly except we had a 5-7 lb frozen turkey breast with bone. Luckily I have a large oval crockpot. I let this cook for 10 hours on low since I was late getting home. It was delicious, very juicy and no gravy needed. It fed 6 of us and I have few extra cups turkey. I made some stove pot stuffing, roasted red potatoes, steamed broccoli and cranberry sauce. Yum!
I used fresh turkey and cooked it for 5 hours - delicious, easy, and oh, so moist! Thanks!
We liked this alot. I think next time I may try another type of juice. Cranberry may be nice, tho it will color the turkey. Apple would be good too. I used brown sugar and a mixed Italian herb seasoning that included rosemary and thyme along with oregano and sage. The only thing I wasn't very happy with is that the turkey just fell apart and was very hard to slice so this isn't something I'll make for company but good for a weeknight meal. Thanks, for posting this, I look forward to playing with it some more.
Just perfect, Rhonda! I was teaching my daughter in New Orleans how to do a no-brainer turkey breast that was the best she ever ate -- your recipe clearly did the job. I had a 7 1/2-pound turkey breast so I thawed it, doubled the ingredients and maintained the 8-hour cooking time on low. Excellent flavor, juicy, herby, and done to perfection. I allowed it to cool a bit before slicing -- very tender but not mushy. I made roux gravy to put over it, using 2 tablespoons of the drippings along with chicken broth, herb-ox bouillon, Wondra flour, and white pepper which complemented it wonderfully. Tonite, I'm making biscuits and I already chopped up a bunch of the turkey into the gravy which I extended with some cream and water -- we'll have creamed turkey over biscuits. Incredible stuff. Thanks for posting your super recipe! I will be making this many more times and so will my daughter. Pat, the old bone man.
Great recipe - turkey was very moist and flavorful, plus it was so easy to make, just pop it in the crockpot. My turkey was thawed and cooked a little faster than mentioned. I also used splenda instead of sugar, however, it was still perfectly sweet! I had a 3.5 lb turkey and it served six; I don't think I could have stretched it to the 10 servings suggested. Overall, great tasting, moist turkey!
Wonderful recipe!! My husband and sons said you got to make this again. So easy. Thanks so sharing!!!
This recipe was a breeze! My turkey was thawed so I ended up leaving it in the crockpot for 5 hours on low. Added a 1/4 cup extra orange juice. Perfect for DH's Thanksgiving feast-he loved it!