Crock Pot Turkey Breast

Crock Pot Turkey Breast cooks up tender and full of flavor with minimal effort. A tasty gravy from the cooking juices can be made in just minutes. Do you start to crave a Thanksgiving-style meal before Thanksgiving? I do. Most years, Thanksgiving is the only day of the year I cook turkey. But that’s going to change with this Crock Pot Turkey Breast recipe. It really could not be easier to make. Throw a few sides in the oven and you can enjoy the flavors of Thanksgiving any day of the year. A turkey breast cooked in a Slow Cooker comes out exceptionally moist and flavorful. I added a packet of dry onion soup mix, some dried sage, and a chopped up onion, carrot, and celery stalk to really up the flavor. Just a few minutes of prep and about 5 to 7 hours of hands off time in the crock pot is all it takes (if the turkey is completely defrosted). You can check with an instant read thermometer to see if it is done.
The cooking juices, which are nicely flavored from the onion soup mix, are easy to turn into a yummy gravy with just a little flour.
Crock Pot Turkey Breast
Prep Time
5 mins
Cook Time
6 hrs
Total Time
6 hrs 5 mins
Crock Pot Turkey Breast cooks up tender and full of flavor with minimal effort. A tasty gravy from the cooking juices can be made in just minutes.
Course: Main Dish
Cuisine: American
Servings: 6
Calories: 361 kcal
Ingredients
1 carrot, chopped into 2 inch pieces
1 small onion, quartered
1 stalk celery, chopped into 2 inch pieces
1 (6 to 7-pound) bone-in turkey breast, defrosted
1 packet dry onion soup mix
1/2 teaspoon dried sage
2 tablespoons melted Challenge Butter
1/4 cup all-purpose flour
1/2 teaspoon pepper
2 cups liquid reserved from cooking turkey
Instructions

 

  1. Spray a 6-quart crock pot with cooking spray. Place carrot, celery, and onion in bottom of crock pot.
  2. Place turkey on top of vegetables. Sprinkle with onion soup mix and sage. Drizzle with melted butter.
  3. Cover and cook on low for 5 to 7 hours. Use an instant read thermometer to see if turkey is done. Temperature should be 165 degrees.
  4. Remove turkey and strain liquid. Reserve 2 cups. If for some reason you do not have 2 cups of liquid, use chicken broth to make up the difference.
  5. Read Full Recipes >> spicysouthernkitchen.com

You May Also Like

About the Author: admin

Leave a Reply

Your email address will not be published. Required fields are marked *