Recipe: Hello again dear June: Checking all the wonderful recipes that dearest Betsy

copied today for us at the Recipe Swap, under Roasted TURKEY I found the following repost: (it is a wonderful begginning & detailed advice for our crockpot turkey)

Clarissa 7-17-1998
In reply to: ISO: Turkey Breast

Here is a recipe that I have adapted from Better Homes and Gardens New Crockery Cooker Cookbook. It is absolutely delicious, and the gravy is just excellent. This recipe differs slightly from the one in the cookbook. For one thing, their recipe calls for rosemary, which my husband doesn't care for, so no rosemary here!

Crockpot Turkey Roast

3/4 cup white wine (I use Riesling)
1/2 cup chopped onion
1-- 3 cloves garlic, minced
1 bay leaf
3 to 3 1/2-lb. frozen boneless turkey roast, thawed (I use Butterball Boneless Breast of Turkey, all white meat)

Gravy:
1/3 cup half-and-half, milk, or lowfat milk
2 tablespoons cornstarch
1/8 tsp. salt

Spray crockpot with PAM or other vegetable oil cooking spray. Combine wine, onion, garlic, and bay leaf in crockpot. Remove and discard netting from turkey roast; also remove gravy packet. (You will not need the gravy packet for this recipe.) Place turkey roast in crockpot. Cover, and cook on HIGH for 4 1/2 to 5 1/2 hours, or on LOW for 10 to 12 hours. Remove roast. Check internal temperature with instant-read thermometer; for proper doneness, it should read 170 degrees F.

For gravy: Strain cooking juices; discard solids. Skim fat from juices. Measure 1 1/3 cups juices into small saucepan. Combine milk, cornstarch, and salt; stir into juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Note: I read somewhere that it is a good idea to cook any meat on HIGH for the first hour when using the crockpot, even if you cook on LOW for the remaining cooking time.

Are not we lucky to have our dearest Betsy helping us with her research?

Gladys/PR