I have a Butterball turkey breast roast that I'd like to cook tomorrow, and I'm planning to do it in my slow cooker.
The recipe as provided online is the same one that is on the turkey packaging:
Place THAWED roast, skin side up, flat in 8” diameter slow-cooker. Add 1/2 cup water. Cover, cook on low 7-1/2 hours to internal temperature of 170 degrees as measured with a meat thermometer. After 4 hours, check temperature at center, ends and near top for food safety. Turkey must reach 140 degrees within 4 hours.
Now, I haven't done a lot of slow cooking before, but when I have, I've always added enough liquid to fill the slow cooker up to about 3/4 full. Half a cup of water will barely cover the bottom of my slow cooker.
Is there a minimum level of liquid necessary when cooking in a slow cooker?