We buy frozen boneless turkey breasts. Don’t thaw the meat. Remove the plastic wrapper, but leave the netting underneath on.
I’ll rinse it off. Whether this removes anything bad, I don’t know, but it helps your seasoning stick to the frozen bird. Put the bird in your crockpot, and generously coat on all sides with Cajun seasoning, LaRue’s Dillo Dust, or whatever flavor dry rub you prefer. Don’t try to form a crust of seasoning or it’ll be too salty, just be sure you get some all over the bird. When in doubt, go light on seasonings, you can’t take it back once it’s cooked.
Put a little water, maybe 1/4 to 1/2 cup, in the crockpot, being careful not to pour it on your coated bird. I like to add a small amount of apple cider vinegar, maybe a couple of tablespoons. This seems to help the liquid permeate the meat, but don’t overdo it with the vinegar.
If I start it in the morning, I’ll put it on low and cook it all day. Something I’ve started doing is, once the turkey has softened up some from cooking, poke a few holes into the top and insert pieces of butter. This should be the only time your remove the cover during cooking
The pop out thermometer is, IMO, a suggestion. It won’t hurt to cook the bird 8+ hours on low. I use silicon grill gloves to get it out when done, and scissors to remove the netting, a process that can be a little messy.
This works for us, but you may not like it, and I’m sure you’ll get plenty of other suggestions. Crockpot cooking is pretty forgiving.
I like your game cam posts. Curious about the big bird.