Extra White Meat for a crowd. A slow cooker turkey breast isn’t just an option for small gatherings.  This also works well if you are hosting an extra large group.  The turkey breast provides some extra white meat to help fill your platter and leaves enough to make turkey sandwiches.

Ingredients Needed

• Bone-In Turkey Breast. Make sure that it will fit in your slow cooker ands thaw first if frozen. (4-6 lbs.)
• Carrots
• Celery
• Onion
• Onion Soup Mix
• Butter

How to make a slow Cooker Turkey Breast

• Thaw turkey. Rinse under cold water and pat dry. Remove any giblets.
• Cut carrots and celery into three inch pieces and quarter the onion.
• Place cut vegetables and water in bottom of crock pot.

• Place turkey in the crock pot, resting on the vegetables.
• Loosen turkey skin with fingers and rub half of the onion soup mix under the skin of the turkey.
• Sprinkle remaining soup mix over the top of the turkey.
• Add butter to top of turkey.
• Cook on low and cook for 5-6 hours or until it reaches an internal temperature of 165 degrees F. Time will vary depending on size of turkey breast.

• Let the turkey breast sit for 15 minutes so the juices can absorb and then slice.

Check out more of my favorite turkey recipes:

• Italian Turkey Soup
• Instant Pot Turkey Chili
• How to Cook a Turkey
• Turkey Strawberry Wrap
• Turkey Soup

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Slow Cooker Turkey Breast

Moist, delicious, and stress free, a slow cooker turkey breast is the perfect addition to your holiday meal.

Course Holiday Main Dish, Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 7 hours hours

0 minutes minutes

Total Time 7 hours hours 10 minutes minutes

Servings 12 servings

Calories 217kcal

Author Leigh Anne Wilkes

Equipment

• Meat Thermometer
• Crock Pot Liner
• Slow Cooker (6qt)

Ingredients

• 5-6 lb. bone in turkey breast
• 2-3 carrots cut into 3 inch pieces
• 2 celery stalks cut into 3 inch pieces
• 1 onion quartered
• 1 package dry onion soup mix
• 2 Tbsp butter
• 1/4 cup water

Instructions

• Thaw turkey. Rinse under cold water and pat dry. Remove any giblets.
• Place cut up vegetables and water in bottom of crock pot.
• Put in turkey.
• Place half of soup mix under the skin of the turkey (loosen with fingers)
• Sprinkle remaining soup mix over the top of the turkey. Add dabs of butter on top.
• Cook on low for 5-6 hours or until it reaches an internal temperature of 165 degrees F.

Notes

1. Have a good meat thermometer on hand and always check the temperature of your meat before serving. Turkey should have an internal temperature of 165 degrees F. Insert the thermometer into the thickest part of the turkey breast to check the temperature.
2. In addition to the onion soup mix you can add some sprigs of fresh herbs if you like, such as thyme or rosemary. You can also make your own seasoning mix instead of using the onion soup mix if you prefer.
3. To crisp up the skin of the slow cooker turkey breast, once the it is cooked, transfer it to a baking dish or roasting pan and put it under the broiler for a few minutes to get that yummy crispy skin. Watch the turkey breast closely and broil it just until the turkey skin starts to turn golden brown.
4. Serve the turkey with some homemade gravy using this recipe.

Nutrition

Calories: 217kcal | Carbohydrates: 2g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 425mg | Potassium: 520mg | Sugar: 1g | Vitamin A: 1825IU | Vitamin C: 1.5mg | Calcium: 35mg | Iron: 1.1mg

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Picnic season is upon us and since we won’t be traveling much this summer a picnic in the backyard or a park is the perfect outing. I’m always looking for delicious recipes that are easy to make and easy to transport. This make ahead sandwich is also perfect for a summer evening, after you’ve been playing all day and want to come home to something ready and waiting for dinner.

A focaccia sandwich layered with all your favorite meats, cheeses and veggies is the perfect solution. It can be personalized to your family’s tastes and the possibilities are pretty limitless. For our family, we usually go with turkey and ham for the meat and a layer of provolone cheese. red onions, tomatoes and spinach are added on top!

Ingredients Needed

• Bread. To make this delicious focaccia sandwich start with some good bread. I like to make my own focaccia bread using this recipe but you can purchase in the bakery section of your local grocery store.
• Meats. We like to use a combination of Black Forest Ham and Oven Roasted Turkey. We have also used roast beef and salami too.
• Cheese. My favorite is Provolone Cheese but Swiss, Cheddar or Pepper Jack would be delicious too.
• Vegetables. Red onion, tomatoes and fresh spinach work well but you could also add some sliced peppers, cucumber or whatever your favorites are.
• Condiments. A light layer of butter, mayo and mustard add for some great flavor. A layer of pesto is also delicious!

How to Make a Focaccia Sandwich

There is a process and order for layering all the ingredients on the bread. The correct order helps prevent the bread from getting soggy.

• Start with a light layer of butter, mayonnaise and mustard. If you don’t like mayo or mustard, leave them off but at least put the layer of the butter on to help prevent the bread from getting too soggy. A layer of pesto can also be used.

• Add a layer of each of your meats and cheese. Use 2-3 different meats and 1-2 different cheeses.

• Next, you will add the vegetables, the onions, tomatoes and then top it with the spinach.

• Finally, add the top of the focaccia bread.

• Wrap sandwich in plastic wrap and then a layer of foil and refrigerate for several hours or overnight.

The sandwich can actually be eaten at this point if you want but I think it is better after it has refrigerated for several hours or overnight.

For more delicious recipes try these:

• Focaccia Bread
• Small Batch Focaccia Bread
• Mason Jar Picnic
• Crock Pot Pork Roast
• Patriotic Charcuterie Board
• Quick and Easy Cheese Board

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Focaccia Sandwich

A focaccia sandwich is made the day before and then enjoyed at your picnic,  tailgate party or for lunch at home.  It is the perfect make ahead sandwich.  Just slice your focaccia bread and layer it with your favorite meats, cheeses and vegetables.

Course Sandwich

Cuisine American

Prep Time 15 minutes minutes

refrigeration time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 8 servings

Calories 371kcal

Author Leigh Anne Wilkes

Ingredients

• 1 loaf focaccia bread
• 4 Tbsp butter room temperature
• 4 Tbsp mayonnaise
• 4 Tbsp Dijon mustard
• 1/4 lb. Primo Taglio® Oven Roasted Turkey sliced
• 1/4 lb. Primo Taglio® Black Forest Ham sliced
• 1/4 lb. Primo Taglio® Provolone Cheese sliced
• 1 tomato sliced
• 1/2 red onion sliced
• 1 cup fresh baby spinach

Instructions

• Slice bread in half and spread with butter, mayo and mustard
• Layer ingredients in the following order: meat, red onion, cheese, tomato, spinach.
• Put second half of bread on and wrap entire loaf in plastic wrap, then wrap in foil
• Refrigerate at least 6-8 hours or overnight.
• Cut into wedges to serve.

Notes

• Besides being delicious, one of the best things about this sandwich is it can be made the day before. This sandwich is actually better if it is made the day before you plan to serve it. It allows all the flavors to come together.
• You might think this sandwich would get soggy making it ahead of time, but trust me it doesn’t. Just be sure you assemble the sandwich in the order described below. It makes a difference!

Nutrition

Calories: 371kcal | Carbohydrates: 34g | Protein: 16g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 898mg | Potassium: 281mg | Fiber: 2g | Sugar: 3g | Vitamin A: 782IU | Vitamin C: 4mg | Calcium: 146mg | Iron: 3mg

Continue reading Focaccia Sandwich. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

Delicious and Hearty. We’ve had a lot of cold and dreary days here in Portland this month and a bowl of warm chili is the perfect dinner solution. Not only is it delicious and hearty but it’s easy to put together and it’s ready in an hour.

Make Ahead. It is easy to make ahead, it can be frozen and if you are feeding a crowd the recipe is easily doubled.

Ingredients

Black Beans. I prefer black beans but this chili can also be made with other beans such as kidney or red beans. I use drained canned beans but you could also soak your own beans. You need 3 – 15 ounce cans. A total of 4 1/2 cups of beans.

Ground Turkey. You could also use ground beef or ground chicken if you prefer.

Seasoning. I used a combination of spices, including chili powder, oregano, basil, ground cumin and red pepper flakes for a little kick. Fresh onion and garlic are preferred but you could also use garlic powder and dried minced onion if necessary.

Tomatoes. Canned crushed tomatoes and tomato sauce. You could also use petite diced tomatoes.

Vinegar. I love the deeper flavor balsamic vinegar gives the chili but you could also use red wine vinegar.

How to Make Black Bean Chili

• Sauté onion and garlic in olive oil in a large dutch oven or heavy pan.
• Add in turkey and cook until meat is cooked through.
• Stir in remaining ingredients.
• Cook over low heat, covering pot, for about one hour allowing it to simmer. This allows time for all the flavors to come together.

Try these other delicious recipes:

• Black Beans and Rice
• Black Bean Salsa
• White Chicken Chili
• Chili for Two
• Cafe Rio Black Beans

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Black Bean Chili

Black Bean Chili is the perfect easy, weeknight dinner idea. It's hearty and delicious.

Course Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6 people

Calories 125kcal

Author Leigh Anne Wilkes

Equipment

• Measuring Cups
• Measuring Spoons
• Dutch Oven

Ingredients

• 1 Tbsp olive oil
• 1/2 cup onion diced
• 2 tsp garlic minced
• 1 lb. ground turkey
• 3 15 oz. black beans drained, 4 1/2 cups
• 8 oz. tomato sauce
• 2 14.5 oz. crushed tomatoes
• 1 Tbsp chili powder
• 2 tsp cumin
• 1 Tbsp oregano
• 1 Tbsp dried basil
• 1 Tbsp balsamic vinegar
• 1/8 tsp red pepper flakes
• salt and pepper to taste

Instructions

• Heat oil in a large heavy pan. Add onion and garlic and saute until onion is soft.
• Add in turkey and cook until meat is cooked through.
• Add in remaining ingredients.
• Reduce heat to low, cover and simmer for 40-50 minutes.

Notes

Slow Cooker: Sauté onions and garlic in olive oil in a pan on the stove. Add in turkey and cook until cooked through. Then add all the ingredients into the slow cooker and cook for 6-8 hours on low or 4-5 hours on high.

Nutrition

Calories: 125kcal | Carbohydrates: 4g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 66mg | Potassium: 308mg | Fiber: 1g | Sugar: 1g | Vitamin A: 449IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

Continue reading Black Bean Chili. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe

Turkey soup is delicious, light, and healthy. It has lots of vegetables and is the perfect meal to make with your leftover holiday turkey. The fresh lemon juice in this soup gives it a nice light, fresh taste, so you never feel like you are eating leftovers. And it is quick and easy to make. What’s not to love.

Ingredients

• Cooked Turkey
• Chicken Broth
• Farfalle bow-tie pasta, precooked
• Olive Oil
• Onion 
• Garlic
• Celery
• Carrots
• Red Bell Pepper
• Spinach, fresh
• Lemon Juice, fresh
• Lemon Zest
• Salt, Pepper, and Oregano

How to Make Turkey Soup

• Sauté garlic and onion in oil in a large pot over medium heat for about 1 minute.
• Add celery, carrots and red bell pepper and sauté until vegetables are tender, about 8 minutes.
• Add broth and Oregano to the pot and bring soup to a boil.
• Reduce heat to medium-low; simmer about 20 minutes. This will help to blend the flavors.
• Add turkey, lemon juice, lemon zest and noodles to soup.
• Season soup to taste with salt and pepper
• Ladle soup into bowls over fresh spinach.

Check out more of my favorite soup recipes:

• Corn Chowder
• Steak Soup
• Chili for Two
• Italian Sausage Soup

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Turkey Soup Recipe

Turkey Noodle Soup loaded with vegetables and just a hint of fresh lemon.

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 211kcal

Author Leigh Anne Wilkes

Ingredients

• 2 tablespoons olive oil
• 1 large onion chopped
• 2 large garlic cloves finely chopped
• 3 celery stalks chopped
• 2 carrots diced
• 1 large red bell pepper chopped
• 10 cups chicken broth
• 2 cups mini farfalle bow-tie pasta, precooked
• 2 cups diced cooked turkey or chicken
• 2 tablespoons fresh lemon juice
• 2 teaspoons grated lemon peel
• 1 tsp oregano
• salt and pepper to taste
• 3 C fresh spinach chopped

Instructions

• Heat oil in heavy large pot over medium heat.
• Add onion and garlic and stir 1 minute.
• Add celery, carrots and red bell pepper and sauté until vegetables are tender, about 8 minutes. Add broth and Oregano and bring soup to a boil.
• Reduce heat to medium-low; simmer to blend flavors, about 20 minutes.
• Add turkey, lemon juice and lemon peel into soup.
• Season soup to taste with salt and pepper
• Placed a handful of chopped spinach into bottom of each bowl..
• Ladle soup into bowls.

Notes

Cook the pasta separately and add them to the soup when you are ready to serve to prevent the noodles from becoming mushy.

This recipe works perfectly with leftover Thanksgiving turkey.

Nutrition

Calories: 211kcal | Carbohydrates: 23g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 1501mg | Potassium: 669mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5467IU | Vitamin C: 63mg | Calcium: 68mg | Iron: 2mg

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Why You’ll Love This Recipe!

I had been married almost 30 years before I cooked my own turkey. Well, times have changed and the roast turkey is my responsibility. After I overcame my initial fear I discovered that cooking a turkey is easier than I thought.

With just a few tips and tricks you can have a beautiful, golden brown turkey on your holiday table every time! And it will be moist and delicious too! This is the best Thanksgiving turkey recipe!

Ingredients Needed

• Whole Turkey, thawed
• Butter
• Onion
• Lemon
• Apple
• Rosemary, Sage, and Thyme, fresh
• Garlic
• Kosher Salt
• Pepper

How to Cook a Turkey in the Oven

• Thaw your frozen turkey. I usually put mine in the refrigerator 2-3 days before Thanksgiving. 
• Allow the turkey to sit at room temperature for one hour before cooking.
• Preheat oven to 500 degrees F. 
• Remove the neck and giblets from inside the turkey. 
• Pat the turkey dry with a paper towel.
• Mix together your herb butter.

• Loosen the skin on the turkey with your fingers.
• Rub herb butter underneath skin of the turkey and onto the top of the turkey skin.

• Stuff the turkey cavity with apple, lemon, onion and fresh herbs.  Tuck the wings under the turkey and using kitchen twine, tie the legs together. 
• Place the turkey on a roasting rack in a roasting pan.

• Cook the turkey at 500 degrees F for 30 minutes, then turn the oven down to 350 degrees F.
• Create a triangular aluminum foil tent for the turkey. You want the foil to cover the breast of the turkey.and place the foil tent on the turkey and insert a meat thermometer into the breast of the turkey.

• Cook the turkey at 350 degrees F until the breast reaches 160 degrees.  This takes about 12-15 minutes per pound, so about 2-3 hours.

• Let the turkey rest for 15 minute before carving, which will allow the internal temperature to rise to 165 degrees F. 

• Reserve the turkey’s drippings or juices in your roasting pan to make turkey gravy.
• Garnish the turkey platter with fresh herbs such as sage, bay leaves and rosemary.  I like to add red grapes and lemon slices.

What is the Best Way to Thaw a Turkey?

The best way to thaw a turkey is in the refrigerator. You should allow 24 hours for every 5 pounds of turkey. Be sure and place the turkey in its original packaging into a pan to catch any juices that may drip from the turkey as it thaws.

If you need to do it quicker, you can place the turkey into a cold water bath in your sink and change the water every 30 minutes until it’s thawed. It should take about 30 minutes per pound.

Check out things to make with leftover turkey:

• Italian Turkey Soup
• Slow Cooker Turkey Breast
• Instant Pot Turkey Chili
• Turkey Strawberry Wrap
• Turkey Soup

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Turkey Recipe

Learning how to cook a turkey is easier than you may have thought.  With a few simple tips and tricks you can have a perfect juicy, golden brown turkey on your holiday table.

Course Main Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Resting Time 20 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 10 people

Calories 421kcal

Author Leigh Anne Wilkes

Equipment

• Roasting Pan

Ingredients

• 13-15 lb. turkey thawed
• 1 onion quartered
• 1 lemon quartered
• 1 apple quartered
• 2 springs rosemary
• 2 spring sage
• 2 sprigs thyme or oregano

Herb Butter

• 1/2 cup butter softened
• 1/2 tsp kosher salt
• 4 cloves garlic
• 1/4 tsp pepper
• 1-2 Tbsp fresh herbs chopped (rosemary, oregano, thyme, etc.)

Instructions

• Thaw turkey in refrigerator. 24 hours for every 5 lbs.
• Allow turkey to sit at room temperature one hour before putting in the oven.
• Preheat oven to 500 degrees F with rack at the bottom of oven, you want the turkey in the center of your oven.
• Mix together herb mixture.
• Remove neck and giblets from inside of the turkey, rinse and pat turkey dry.
• Using your fingers, loosen the skin of the turkey and rub half the butter mixture under the skin. Spread the other half over the top of the skin.
• Stuff the inside of the turkey with lemon, onion, apple and fresh herbs. Tuck the wings under the turkey and tie the legs together with kitchen string.
• Place turkey on rack in roasting pan.
• Fold a piece of foil into a triangle and shape it to fit the turkey, covering the breast area. See photo above.
• Roast the turkey at 500 degrees F. for 30 minutes to let the skin turn golden brown.
• Reduce oven temperature to 350 degrees F, insert oven safe meat thermometer in the thickest part of the breast, being sure not to hit the bone. Cover turkey with foil triangle. Cook the turkey until it reaches 160 degrees F. and remove from oven. Tent with foil and allow to sit for 15-20 minutes before carving.

Notes

The best way to thaw a turkey is in the refrigerator. You should allow 24 hours for every 5 pounds of turkey. Be sure and place the turkey in its original packaging into a pan to catch any juices that may drip from the turkey as it thaws.

If you need to do it quicker, you can place the turkey into a cold water bath in your sink and change the water every 30 minutes until it’s thawed. It should take about 30 minutes per pound.

1. When you insert the meat thermometer, make sure it doesn’t hit the bone. You want it in the meatiest part of the turkey breast. Insert the thermometer into the breasts and the thighs. The thighs will take longer to cook than the breasts.
2. When you take the turkey out of the oven, tent the turkey with foil as it rests to help keep it warm. Rest for 15-30 minutes before carving. Make your gravy while the turkey is resting.
3. The best way to carve a turkey is: Remove the wings first, and then the legs. Carve off the breasts next, cut close to the rib cage and then seperate the legs into thighs and drumsticks. Carve the breast meat into individual slices.

Nutrition

Calories: 421kcal | Carbohydrates: 5g | Protein: 50g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 188mg | Sodium: 453mg | Potassium: 563mg | Fiber: 1g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 2mg

Continue reading How to Cook a Turkey. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.