Turkey breast in slow cooker question
I have a turkey breast cooking in my slow cooker. While it fits without lifting the lid, I've noticed it's touching the lid. This this going to affect the cooking? For safety, should I risk drying it out by cooking it to a higher temp?
Alas, this is my first Thanksgiving, and so I thought I was playing it safe by using the slow cooker!
I hope this turns out well. It's not a conventional way to cook a lean poultry cut, but I can't say I've tried it to check. Do you have a food thermometer to check the temperature?
If it's a whole breast with bone-in and skin on, you might cook it until almost done, then take it out, brush some vegetable oil on it, and blast it for 15 minutes or so in a hot (e.g., 400 degree) oven to brown the skin. You might also take the crockpot drippings and simmer them down a bit in an open skillet in order to have a start on a gravy base. If these ideas interest you, I can give some more step-by-step tips.