Juicy Slow Cooker Turkey Breast
The easiest and only way to cook JUICY turkey breast without brining! Super easy, and served with a killer gravy. Note: I am using a slow cooker called a Breville Slow Fast Cooker which is a slow cooker AND pressure cooker in one. This recipe is cooked using the slow cooker function. It is not suited to a pressure cooker.
Print recipe:
Here is how we cook a Butterball Cajun turkey breast in the crockpot (OFL 1195)
Oregon Fun Life is all about our different adventures here. We hope you'll enjoy the memories as much as we do. Please Like, Share and Subscribe so you don't miss out on the fun! Thanks for watching.
Crock Pot Turkey Breast
Crock Pot Turkey Breast
bone-in turkey breast (6 to 7 pounds), skin removed
1 tablespoon olive oil
1 teaspoon dried minced garlic
1 teaspoon seasoned salt
1 teaspoon Italian seasoning
1 teaspoon pepper
1/2 cup water
Slow Cooker Turkey Breast
CLICK BELOW FOR FULL RECIPE
Slow cooker turkey breast is an easy and delicious way to make a smaller serving of the traditional Thanksgiving main course! Serve with an easy pan gravy and all your favorite side dishes. As always, we’ve got everything you need for this recipe, and more, in-store! We’ll see you at Websters, where we’ve been wowing since 87!
Active Time: 20 minutes
Inactive Time: 4 – 6 hours
Yields: 8 – 12 servings
Ingredients:
For the turkey breast:
1 white onion, cut into quarters (Produce)
4 garlic cloves (Produce)
4 – 6 pound Bone-in, skin-on turkey breast, thawed (Meat)
½ cup olive oil (Aisle 5)
1 TBSP kosher salt (Aisle 5)
2 tsp. black pepper (Aisle 5)
1 ½ tsp. onion powder (Aisle 5)
1 ½ tsp. garlic powder (Aisle 5)
2 tsp. poultry seasoning (Aisle 5)
½ cup turkey or chicken stock (or water) (Aisle 4)
For the pan gravy:
2 – 3 TBSP flour (Aisle 5)
¼ - ½ cup turkey or chicken stock (Aisle 4)
Kosher salt and pepper, to taste (Aisle 5)
Directions:
Place the onion and garlic cloves on the bottom of the slow cooker. Set the turkey breast on top and pat dry with a paper towel. Drizzle with olive oil and brush into skin (or rub in with clean hands). Sprinkle on salt, pepper, onion powder, garlic powder, and poultry seasoning and rub into the skin. Pour the stock into the slow cooker. Cover and cook the turkey breast on low for 4 – 6 hours, or until a thermometer inserted into the thickest part of the meat registers 145 degrees. Remove turkey breast from slow cooker and place in a rimmed pan. Broil in oven for 8 – 10 minutes, or until skin is crispy, rotating the turkey halfway through to be sure it doesn’t burn. While the turkey broils, make the pan gravy. Strain the cooking liquid from the slow cooker and discard the onion and garlic. Place the liquid in a large pan over medium heat. Whisk in 2 – 3 TBSP of flour (more for a thicker gravy) until smooth. Add another splash of stock for more gravy. Stir in salt and pepper, to taste. Serve the gravy alongside slices of perfectly cooked turkey breast!
*To thaw the turkey breast: place in a baking dish in the fridge for 36 – 48 hours before cooking
*To cut the turkey breast: using a very sharp knife, cut directly down along the breastbone of the broiled turkey to release the breast. Cut the breast into servable slices.
*Butter can also be used on the skin instead of olive oil, if desired.
Crockpot Turkey Breast
To view the full recipe, click here:
Betty's Crock Pot Roast Turkey Breast and Turkey Gravy
Betty demonstrates how to make her Crock Pot Roast Turkey Breast, and also how to make smooth, delicious, low-fat roast turkey gravy to go with it. Very tender turkey and super flavorful gravy!
Please subscribe:
Crock Pot Roast Turkey Breast and Turkey Gravy
3 lb. frozen turkey breast, thawed
meat tenderizer (to taste)
1/3 cup cornstarch
2 cups water
Thaw the turkey breast, if frozen. Use meat tenderizer to salt and tenderize the turkey to taste. Place the turkey breast in a crock pot and cook on low all day for a dinner meal (roughly 6 to 8 hours; larger turkey breasts may take 8 to 10 hours). When ready to serve, remove the cooked roast turkey breast to a tray or cutting board. Slice into desired serving pieces and place on a serving platter. Now, make your roast turkey gravy. From the juices that are left in the crock pot, spoon off as much fat and turkey slivers as you can, and then pour the juices into a saucepan. Mix together 1/3 cup cornstarch and 1 cup water, and add to the saucepan of juices. Stir thoroughly before putting the saucepan over heat. Now, move the saucepan to a burner on your cooktop. Turn the heat on to low, and cook the gravy, stirring constantly. If the gravy is too thick, add a little water at a time until it is smooth and of perfect consistency. In making this recipe, I added 1 extra cup of water to thin the gravy to a perfect consistency. Serve while hot!
Menu suggestion: Place sliced roast turkey breast on serving plate, along with Betty's Cornbread-Sage Dressing . Ladle your toast turkey gravy over the turkey slices slices. Serve with Betty's Blakemore Peas, cranberry sauce, a yeast roll, and a glass of iced tea or lemonade. A great dessert to go with this dinner is Betty's Angelic Frozen Coconut-Caramel Pie! Enjoy!!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Betty's Website:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Other places to watch Betty's Kitchen:
Facebook:
Pinterest:
Twitter:
Google+:
ifood.tv:
Roku: