Thing one and thing two.

Putting together a Thanksgiving dinner scared the bejebas out of me. Partially because cooking an entire turkey scared the bejebas out of me. We've all heard the horror stories and the timing sounded way too complicated. I thought crocking a turkey would be easy. Maybe not EASY, but good practice at least. Not all Thanksgiving turkeys have to be done in an oven, right? This recipe looked yummy and fell into my 5 ingredient rule for the week, so I decided to use it for my experiment.

"Holiday Turkey" (6 quart pot)

~Turkey breast (The recipe calls for 3-4 lbs boneless, but I used a 5 lb bone-in because the I wanted to try a "real" turkey and a 5 pounder was the smallest I could find.)
~1 packet onion soup mix
~1 can (16 oz) whole cranberry sauce (do not sub jellied)
~1/4 cup water

Place turkey in greased crock pot.
Combine all other ingredients in medium bowl.
Spread mixture evenly over turkey.
Cover and cook on low for 8 hours or until the temperature reads 190 degrees.

6 servings.

I learned 2 things.

Thing 1. My crock pot is flawed. The probe goes up to 180. Only 180! Not 190 like normal meat thermometers. This sucks when you're cooking turkey and said turkey has to be cooked to 190. I randomly tested the meat's temperature at about 8 hours into the cooking time. (The original recipe said to cook it for 10 hours) It read 190. I have no idea how long it'd been done. Since it was done earlier than I'd expected, I kept it on warm for the remaining 2 hours. 

Thing 2. I could totally host a Thanksgiving dinner. Assuming I could fit a larger bird into the crock pot so I'd have enough food for my guests, that is. This was super yummy. You should show off and make this for your family. My Thanksgiving in March was a success!