But this morning I though the weather was going to be bad, and my favorite thing to do on rainy, icky days is cook and nap. With my bean pot I get to do both. I decided to cook a turkey breast in my bean pot so it could be cooked slow and give me a few hours worth a nap. We also had roasted asparagus with red bell peppers and Cranberry Orange muffins. I felt as full as the bar on 3 for 1 beer night after dinner!
So lets get to the cooking. For this you will need 1 cup of water, beer, stock, or wine. You can even use soda if you like. I used red wine. You will also need a 3-4 lb Turkey Breast and your favorite cajun seasoning (or you can cheat and buy the Cajun seasoned Turkey breast. I did this time around, because, lets face it a lot of us are moms around here and like to cut corners when we can). When I do use a Cajun seasoning one of my favorites is Tony Chacheres which you can get at most grocers.
As you can see here I have a small ball of foil out. You need this to put at the bottom of your bean pot to set your Turkey on. I find that the whole turkey cooks better if it is not submerged in liquid. This is a simple recipe and takes no real prep time at all. Which is why I love it! First thing to do is pre-heat your oven while prepping your turkey. I cooked mine at 325 F for about 2 hours. Now the time can change depending on the weight of the turkey breast.
First step is place the foil ball in the bottom of the pot.
Next step is to pour in your liquid. I used a red wine I had left in the fridge that was no longer consumable. Well let's face it ALL wine is consumable but mine today had been opened in the fridge for a day or two so I used it.
As you see it doesn't take up much space and does not come over the top of your foil, which is what you want. The red wine is in there to give you that extra moisture in your pot to keep your meat from drying out. It makes it tender and juicy later! Now you are almost finished. It's time to place your turkey breast in the pot. If you have a fatty side to your turkey place it facing the bottom.
Alright put a lid on that baby and put him in your oven. If you used a breast larger than 3-4 lbs after hour 2 you may want to check on its progress periodically to make sure you don't over cook it. And now for the grand finale! Your timer is going off, your turkey has reached it's prime internal temperature of at least 165 F. You take it out of the oven, take of your lid and this is what you find.
It's time to take it out of the pot and slice it up to serve and enjoy. You will be so surprised how
tender and juicy and how much flavor your turkey will have coming out of bean pot. Give this recipe a try and let me know how it goes for you and if you have any tips or tricks to share to make it better then please share! Have a great Sunday evening and God Bless!
