Currently cooking out of Make It Fast, Cook It Slow by Stephanie O’Dea

I love cooking turkey breasts. With only two of us in the house, a full turkey is too much; we get tired of eating turkey long before we run out. A breast is just the right size. We get a couple of suppers from the meat, plus a few days of sandwiches. So this recipe was one of the first that I marked.

You start by taking a 3- to 4-pound turkey breast (O’Dea never specifies that the meat should be thawed, but I thawed mine in the fridge for a couple of days), rub it with seasonings and then cook the meat in the slow cooker for 6 to 8 hours on low, or 4 to 5 hours on high. In this particular case, O’Dea uses a mix of cajun spices, but just about any combination of spices is going to work here. I found the cajun spices added a little heat to the turkey, which was a nice change from regular roasted turkeys.

Once the turkey was done, I made a gravy from the liquid in the slow cooker. The meat was moist enough that it didn’t need the gravy, but turkey leftovers always seem to be a bit dry, so I wanted to have the gravy on hand.

Here’s the recipe from O’Dea’s blog: http://crockpot365.blogspot.com/2008/06/cajun-roasted-turkey-breast-crockpot.html