Holidays like Thanksgiving are meant to be spent with friends and family over good food and fine conversation. If you are like me, talk eventually comes around to where we've been, what we've seen, what can we report. To help me keep track of my travels I use a calendar system - as noted in this episode. Check out this RV Cooking Show blog - Track Your RV Trips - to hear how other RVers and campers track their travels. It's very interesting and just might get your creative juices flowing!
Meantime, back at the dinner table, consider trying some of our favorite Thanksgiving recipes. Mom's Famous Cranberry Sauce has been seen in 18 countries across five of the seven continents. Yep, it's that good! We're also serving up a tasty sweet potato dish - no video - just the facts, ma'am.
What!?!?! Crockpotting a bit too tame for your turkey day?? Give our Trash Can Turkey a try...for the adventurous cook!! Try it...you'll like it!!
No matter what you choose to serve or how you celebrate gratitude in your life, your friends at the RV Cooking Show counts you among our blessings!
4-6 pound bone-in turkey breast
handful of fresh poultry herbs - rosemary, thyme, sage - contained in cheesecloth (see Additional Tips)
1 small yellow onion - sliced thick
3/4 cups of each - dry white wine and chicken broth
4 T butter (half a stick)
Remove turkey breast from packaging and rinse well. Pat dry and trim any excess skin or fat. Rub with salt and pepper and place breast meat down in crockpot. Place bouquet garni (herb sack) on floor of crockpot. Add onions to the sides of turkey and inside cavity. Pour liquid around the turkey breast. Place the butter cube in turkey cavity.
Place lid on crockpot and cook until meat reaches an internal temperature of 160-165 degrees. If cooking on high check at 3 hours and plan for 3-5 hours cooking time. If cooking on low check at 5 hours and plan for 5-7 hours cooking time.
When turkey reaches 160-165 degrees internal temperature remove from crockpot, place breast side up on a cutting board, cover with aluminum foil and allow to rest for appx 20 minutes. Juices will redistribute and the temperature will reach a perfect 170 degrees.
Slice and serve...your guests will be amazed at your prowess!!
Poultry herbs are usually available during the winter holiday season in the produce section of your grocery store. Look for cheesecloth in the baking aisle. To make a bouquet garni cut a large square of cheesecloth, place the fresh herbs in the middle and gather up the sides creating a pouch. Knot the ends making a tight bundle. Squish the herbs between your fingers to slighly bruise.
Feel free to experiment with this recipe. Add garlic, half a lemon, or even Italian dressing if you desire...you can hardly go wrong. Gobble! Gobble!!
Direct from my RV kitchen - part cooking class on wheels, part RV travel guide - these RV videos cook! Discover more RV destinations and camping recipes on the RV Cooking Show website.
Have a fabulous RV recipe or a special place you love to camp? Let’s connect…drop me a line at evanne(at)RVCookingShow.com, pull up a chair at our virtual campfire – the RV Cooking Show blog, follow us on Twitter.com/RVCookingShow or be a RV Cooking Show Facebook fan.
And let’s face it, everyone loves free camping tips and recipes. Send this to a friend – they’ll thank you!