Crockpot Rotisserie revisited

[MamaKto3]

???I have a "hotel style" turkey breast (just the breast, bone in) in the deep freeze. I've seen these at my market alongside the chickens, and was wondering if anyone has tried this? Would you use the same cook time? (I'd really like to put it in in the AM before work to eat at dinner time) If it sits on the "warm" cycle until I get myself and the kiddos home, will it be ok?
Thanks for any input
Elin

Also, I don't use Lawry's seasoned salt (I know the recipe says no subs, but I'm not so good at following rules). I am, however, [glow=red,2,300]addicted[/glow] to Penzey's 4S (seasoned salt)-- think this will work as well?

[pookie]

I bought the Lawry's special for this recipe, and it was good, but I think almost anyone's favorite seasoned salt would do. I put my 4.75 lb. chicken in the pot completely thawed and it took a full 6 hours to cook. I would make sure the turkey breast was thawed at least halfway before putting it in the pot.

Sounds good--I'm going to look for a turkey breast to try as well

[MamaKto3]

Thanks Pookie! I'm going to try this on Friday (the bird is still frozen hard as a rock, and I don't feel like doing a turkey bath)... I'll let you know how it goes.
Elin

[MamaKto3]

So... I tried the turkey breast last night-- good flavor, but a little dry (my biggest fear!!)... of course, as I was taking it out of the crockpot, the twins had a major meltdown, and my 3yo DD lost it-- I nearly did. I needed to cut that meat then and there (the poor kiddies hadn't eaten in 4 whole HOURS!!!) and slop the piggies. So much for letting the meat rest.
I stored the rest with some of the juices from the pot (I'll skim off any fat), and hopefully that will keep the meat moist-ish.
Let me know what anyone else's results were (i.e. was it the turkey, the lack of wait time, or something else)