Cook: Place the seasoned turkey breast into the slow cooker, cover, and cook on low for 5 to 6 hours, or until the internal temperature reaches 165°F using an instant-read thermometer. 5.

Step 1: Heat oil in a large skillet over medium high.Add half of the turkey; cook, stirring occasionally to break up the meat into crumbles, until well-browned, 6 to 8 minutes. Using a slotted ...

Cover slow cooker; cook on low setting for 5 to 6 hours. Stir in salt and pepper; garnish with chopped onion if desired and serve. Yields about 1 1/2 cups chili per serving.

Dry turkey. It’s always a potential problem, considering how long that bird spends in the oven and how tricky it can be to nail the doneness.

This is from the brand-new revised and updated 8th edition of "The New American Heart Association Cookbook, " (Clarkson Potter, $35).

Rinse the turkey inside and out and pat dry with paper towels. Rub it all over with salt and pepper. Refrigerate, uncovered, for at least 12 hours and up to 24 hours.

For a 4 to 5-pound (1.81 to 2.27 kg) turkey breast, you can typically get 6 to 8 servings.Each serving would be about 6 to 8 ounces (170 to 225 grams) of cooked turkey breast, depending serving ...