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Turkey Breast And Stock In The Crockpot

Turkey Breast And Stock In The Crockpot comes together with Turkey Breast Skin Removed Frozen, Nonfat Chicken Broth, Baby Carrots, Celery, and White Vinegar. It takes about 15 min and serves 16. Scale it up or down for the number of people at the table.

Ingredients

• 5 lb
• 1 cup
• 6
• 1 stalk
• 1 tbsp

Method (preview)

1. 1

   Thaw frozen turkey breast in refrigerator for 2-3 days.

2. 2

   Rinse breast and remove skin and fatty deposits with kitchen shears. Sprinkle generously with seasoning salt and pepper.

3. 3

   Place in crockpot breast side down and stick carrots, whole onion and celery (broken into a few pieces) into the cavity.

4. 4

   Pour about a cup of chicken broth over the turkey.

5. 5

   Cover and cook on HIGH power for 1 hour.

6. 6

   After 1 hour, turn crockpot to low; cook for 5 to 6 hours on low for nice turkey slices.

7. 7

   Raise the temperature back up to HIGH and add the bones and scraps back to the crockpot as you slice the breast water to cover and add the white vinegar (to help draw calcium from the bones).

8. 8

   Cook on High for a few hours (or until you are almost ready to go to bed for the night).

9. 9

   Put the broth through a cheesecloth-lined strainer to remove the meat, veggies and bones.

10. 10

    Pick the meat shreds out and freeze them in a freezer ziplock bag after cooling.

11. 11

    Put the broth and the veggies back into the pot and cook all night on LOW temp.

12. 12

    Refrigerate to allow any remaining fat to harden and just spoon it off.