Coat the turkey with the rub: Combine the softened butter and spices to create a rub for the turkey. Then add the rub to the top and sides of the turkey, making sure to get plenty of it under the skin if you are cooking a skin-on turkey breast. To get the best results on your first try, follow these simple tips that make all the difference when it comes to flavor and texture: Add 2 tablespoons of flour and whisk together, cooking for about a minute (longer, for darker color).

Prepare the taco station: Place the taco toppings in individual serving bowls, including the shredded brisket and the reduced sauce. Make ahead : You can prepare the slow-cooked brisket recipe up to 2 days in advance. Doing so helps develop flavors and make them rich and even more delicious. When ready to serve, warm up the meat (and the sauce), prep taco toppings, and assemble at the table. Garam Masala: A wildly popular, mild, and warm Indian spice blend found throughout many authentic Indian dishes. Store-bought blends are easily available, but I like to make my own for the best flavor. See PRO TIP below for how to make garam masala at home. Let any leftover turkey meat come to room temperature and then store them in an airtight container in the fridge for 3-4 days. Leftovers make delicious turkey sandwiches or turkey soup.Vegetables: With the turkey in the oven, your oven is free to make Balsamic Brussels Sprouts, Roasted Green Beans, or Roasted Mushrooms. Or make some Sauteed Carrots, Peas, or Cauliflower. Or make. lightened up green bean casserole. You can also use any other combination of spices you want. Really, as long as you have salt and pepper, you can make a turkey breast in your slow cooker. Tomatoes: Lighten up these brisket slow cooker tacos with the simple addition of tomatoes. You can use your favorite store-bought salsa, cherry tomato salsa, dice up fresh tomatoes, or make homemade pico de gallo. Solution: Arrange the turkey breast evenly in the slow cooker to promote uniform cooking. Rotate the pieces during cooking or flip them halfway through to ensure even heat distribution. Discard the bones and vegetables.*Optional – save the soft carrots for a side dish or carrot cheese sauce

Larger: Turkey breasts can be up to 10 pounds but need to comfortably fit in the slow cooker. A very large turkey breast could take 7-8 hours to cook to an internal temperature of 165 degrees with an instant-read thermometer. Saute vegetables: Add the onion, celery, and carrots into the now-empty pot. Saute until vegetables are softened, 6-7 minutes. Add the garlic and cook for another minute or so. Make the slurry: Add the cornstarch to a bowl. To make the cornstarch slurry, remove 2-3 tablespoons of liquid from the stew and place it in the bowl with the cornstarch. Whisk the mixture until it forms a paste, and stir it into the stew. Look for a pan with a heavy bottom for even heat distribution, which will help you achieve a nice, even sear on your beef. Large Tongs

Tips for Juicy and Tender Crockpot Turkey Breast

Storing brisket for tacos is one of the easiest meal preps you’ll ever do. Make your brisket ahead or store the meat and juices for simple lunches throughout the month. But wait, there's more - that baked custard can be sprinkled with sugar, torched until it has a burnt caramelized candy top, and you have crème brûlée. Step #7: Place a mesh strainer on top of a large bowl. Pour the broth mixture into the strainer (be careful, it will be very hot). Save the reserved liquid and discard the bones and vegetables. *Optional – keep the cooked, soft carrots for a recipe below. Onion: Use sweet onions. Yellow onions will also work. Peel and dice the onion into roughly ¼-inch cubes.