I'm sneaking in one more recipe for you to consider adding to your Thanksgiving table this year. I know it's T-minus 24 hours or so, but this dish is totally worth it. Now, I've mentioned before that I always make at least one extra turkey breast alongside our turkey—I hate not having Thanksgiving leftovers. This is probably the recipe I will use from now until the end of time for at least of those extra turkey breasts. It's that good.
Okay, so let's talk crispy skin. It's one of the best parts of the turkey, right? But it gets eaten right away. I mean, it has a short window. You rip it off gingerly to avoid burning your fingertips, and you savor the crispy, flavorful crackle. Crispy skin does not make it to the leftover containers for that reason, and because it would no longer be crispy when reheated. So, roast your turkey in the oven (might I suggest this Crispy Skin Roast Turkey with Citrus Herb Brine), and cook this one out of the way in your crockpot.
This extra breast won't yield you any extra crisp skin, it will however give you extra ridiculously juicy and flavor-packed meat AND about two and half cups of gravy. Extra gravy is never a bad thing. Like, ever.
Okay, so let's talk crispy skin. It's one of the best parts of the turkey, right? But it gets eaten right away. I mean, it has a short window. You rip it off gingerly to avoid burning your fingertips, and you savor the crispy, flavorful crackle. Crispy skin does not make it to the leftover containers for that reason, and because it would no longer be crispy when reheated. So, roast your turkey in the oven (might I suggest this Crispy Skin Roast Turkey with Citrus Herb Brine), and cook this one out of the way in your crockpot.
This extra breast won't yield you any extra crisp skin, it will however give you extra ridiculously juicy and flavor-packed meat AND about two and half cups of gravy. Extra gravy is never a bad thing. Like, ever.