Pamís crock-pot turkey both sweet and tender PDF   E-mail
Written by By KAREN NADLER COTA Sentinel Lifestyles Editor   
Thursday, 27 March 2008

Pam Eyer with her Crock Pot Turkey. (Aaron Carpenter/Sentinel-Tribune)
Most families have them: the foods certain people won’t eat because they “know” they don’t like the dish.
Bowling Green’s Pam Eyer understands the phenomenon. Her husband, Steve, “doesn’t like turkey,” she says. “But he likes it like this!”
She’s referring to her clever — and almost insanely simple — recipe for a fruit-enhanced crock-pot turkey that is making fans everywhere it shows up.
“My husband prefers this recipe better than a whole turkey because it is so moist.  It is a hit with my family,” Eyer added. “Everyone I have shared this recipe with just loves it.”
Eyer’s been a Bowling Green resident since 1982 and a secretary at Ridge Elementary School for the past 11 years. She acquired the basic recipe about three years ago from a friend and former co-worker at the school, now retired.
“We were always sharing recipes with each other, since we both love to cook and we were always looking for new ideas. She told me that she made this for her husband and he just loved it. So, I modified this recipe a little to fit the needs of my family.” The youngest of their three children, Joey, is a senior at Bowling Green High School this year.
Eyer’s friend the third grade teacher, as an empty nester, would buy a small turkey breast “for the two of them. I got a big one (instead), and doubled the recipe. She did hers in the oven. I do mine in the crockpot. The turkey is frozen when I put it in.”   
She’s even had occasion to modify it further to feed the masses.
“I hosted my family Christmas dinner this past year” for a hungry hoard of 22 people “and I put two turkey breasts in a roaster and it was totally gone” by the end of the meal.
Eyer also made her crockpot turkey for the annual all-staff Christmas potluck at Ridge, where she quickly got several requests for the recipe.

“This recipe is definitely making it to a lot of dinner tables and I hope it makes it to your dinner table as well. And I hope you all enjoy this recipe as much as we have in our home.”
A lifelong Wood County resident, Eyer grew up on a farm near Risingsun and learned a lot from her mom. “She’s a great cook and a baker. And I just watched her and picked things up. I love to cook, but I don’t like to bake because I hate following a recipe!”
Making impromptu modifications is more her style, and one of the ways she enjoys her home collection of cookbooks. “I have a cupboard just full of them; well over 50.”
Eyer took a secretarial course in high school and worked at Autolite in Fostoria for 11 years, which is where she met her husband. But other early jobs were directly related to food, including stints as a waitress at L&K and Candyland restaurants, both in Fostoria.
“I love to go to restaurants, figure out what’s in a dish and go home and try to duplicate it.”


1 large frozen turkey breast with bone
2 cans of whole cranberry sauce
2 envelopes Lipton Onion soup
1 cup orange juice, no pulp

Place the frozen turkey breast in a crock-pot. Pour dry onion soup mix, cranberries and orange juice over the turkey breast. Cook on low heat for 8 hours. (Sometimes there is a gravy packet inside the breast and it can be difficult to remove it. I usually run water over the packet and work it loose)
This recipe is very moist and it just falls off the bones. Slice the turkey breast and pour some dripping all over the turkey. Discard the juice when you are done. Save a little for leftovers if there are any left.
It looks very pretty on a platter.  I usually serve the turkey breast with asparagus or green beans with almonds, sometimes yams or a mashed potato casserole.

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Last Updated ( Wednesday, 07 May 2008 )
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