It’s 3 months until Thanksgiving, and I already crave it. So I decided to do a small August Thanksgiving for the two of us. To minimize cooking time we kept the sides simple: Garlic-Almond Green Beans and Cheddar Mashed Cauliflower. Plus, we used the crockpot to cook the turkey breast. Crockpots are immensely useful, but I recently discovered that they also produce super-tender and delicious poultry. You can put a bone-in turkey breast or an entire chicken into a crockpot, with no liquid, and have incredibly juicy and succulent meat in 8 hours. Not only that, but you can even use a completely frozen turkey breast and it will still be done in 8 hours. You can use the leftover turkey for everything from enchiladas to soups, salads and chili. The turkey takes about 5 minutes of prep time, and the other dishes only took about 30 minutes of cooking. So go ahead and enjoy Thanksgiving in August!
