Turkey is one of the healthiest meat options on the market. It is an item that most people enjoy not only as a meal main dish, but also as a leftover for sandwiches or just as a snack. Butterball boneless turkeys are amont the most economical turkey options. These come in either all-white or a mixture of white and dark meat. Since the bones have already been removed, all that is left is wonderful, healthy, delicious turkey meat.
Things You'll Need
- Slow cooker, such as a Crock-Pot
- Butterball boneless turkey
- 1 can cream of chicken soup
- Morton's Natural Seasonings
- Flour or cornstarch
- Milk or water
Thaw the turkey by placing it into the refrigerator overnight. You can also thaw a turkey quicker by placing the still-wrapped turkey in cold water.
Remove the turkey from its outer wrapping. However, let it stay inside its string wrapping, as this will hold the meat in place while it cooks.
Set up the slow cooker and set the temperature on low.
Place 1/2 cup water in the bottom of the cooker.
Season the turkey with 1 tbsp. Morton's Natural Seasoning and 1/2 tbsp. Season-All, as well as any other seasonings that you desire.
Place the seasoned turkey into the slow cooker.
Pour 1 can cream of chicken soup over the turkey.
Pour 1/2 cup water on top of everything and then close the cooker tightly.
Cook the turkey between four and six hours, depending upon the size of the turkey. Check it regularly until it is done. If it gets done too quickly, then set the cooker on warm until you are ready to serve it.
Take the turkey out of the slow cooker and slice it into slices between 1/4 and 1/2 inch in width. Place on a plate for serving.
Serve the natural sauce from the turkey as is, or use it as the base to make your own gravy with either milk and flour or corn starch and water.
Tips & Warnings
- Make a list before going to the grocery store to make certain that you do not forget anything.
- Use leftover turkey for sandwiches or a healthy snack between meals.
- Do not thaw a turkey on the counter top over a long period of time (more than four hours) or bacteria may begin to form.
- Be sure to thoroughly clean any surfaces that were exposed to the turkey or its fluids.
- Do not overcook the turkey or it will become dry and difficult to eat.
- Do not under cook the turkey or its natural bacteria may not be properly destroyed.
- Photo Credit turkey image by Mat Hayward from Fotolia.com
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