Quick Temperature Probe Recipes (cont.)
Apricot-Glazed Chicken | 5- OR 6-QUART SLOW COOKER |
Remove neck and giblets from 3–4 lb. (1.5–2 kg) whole chicken. Rinse, pat dry, and season with salt and pepper. Place in slow cooker and pour contents of 12-oz. (360-ml) jar of apricot preserves over chicken. Cover, insert probe, and cook according to Cooking Guide.
Cajun Spiced Turkey Breast | 6-QUART SLOW COOKER |
Remove neck and giblets from 6–7 lb. (3–3.5 kg) turkey breast, rinse, and pat dry. Using your favorite Cajun spice mix (available in spice aisle of most grocery stores), season cavity and outside of turkey breast liberally. Place turkey breast-side up in slow cooker. Cover, insert probe, and cook according to Cooking Guide.
Citrus Pineapple Smoked Ham | 6-QUART SLOW COOKER |
Place 7 1/2-lb. (3.5-kg) precooked smoked ham in slow cooker. Press 1/2 cup (125 ml) of brown sugar on surface of ham. Drain one 16-oz. (454-g) can of pineapple chunks, reserving juice, and place pineapple on and around ham. Pour 1/2 cup (125 ml) of reserved pineapple juice in bottom of slow cooker. Zest one large orange and spread over ham. Cover, insert probe, and cook according to Cooking Guide.
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