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I haven't cooked a turkey breast in the slow cooker for quite some time now but I recall that the last time that I did do it the thing shredded on me- I'd rather slice it. What's the best way to avoid shredding it? Less cooking time? Bone in?
I think oven roasting is a better choice. But, if you want the slow cooker, I'd strongly suggest you use a turkey breast that isn't pre- brined or has broth/liquid added. That should eliminate some of the shredding.
You'll also need a method that doesn't add extra broth to the slow cooker. I found these, but even the photos of the 'beautifuk' finished dish showith that the meat looks stringy.
Yeah, usually the appeal of meat in the crock pot is that "it just falls apart" after cooking. That kind of low and slow braising encourages that result.
If you do cook it in the slow cooker, let it rest 30 minutes on a cutting board before carving, and use an electric knife or a very sharp, non-serrated knife to cut it.
what works for one person does't for someone but I cant imagine cooking a turkey breast in the crock pot The breast is dry to start with, cooking it in a crock pot is going to make it even dryer and hard to cut. Just roast it in the oven and save your crock pot for other meats and soups. At least that is what I would do.
Meats I have cooked in the crockpot are fall-apart moist, never dry. That's what I love about roast in a crockpot. But like others say, if you don't want it to shred/fall apart, roast it instead of using the crockpot.
Meats I have cooked in the crockpot are fall-apart moist, never dry. That's what I love about roast in a crockpot. But like others say, if you don't want it to shred/fall apart, roast it instead of using the crockpot.
this is true with meats that have natural fats, but meats like breast do not and become stringy with cooked in crock pots or any long time cooking process.
Why are you cooking a turkey breast in a slow cooker?
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