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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
Advanced molecular kit — more chemicals, tools, recipes, precision
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
Advanced molecular kit — more chemicals, tools, recipes, precision
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Rinse the breast under cold water, then pat dry using paper towel. Lightly rub vegetable oil all over the turkey breast. In a small bowl mix together the onion soup mix with garlic and black pepper, then rub all over the breast and underneath the skin (at this point you may cover tightly and refrigerate for 24 hours). Cover and cook on HIGH for 1 hour. Reduce the heat to LOW and cook for about 5 hours for a 6-pound breast, for a larger breast increase cooking time slightly (some crock pots/slow cookers cook faster than others cooking time is only estimated).