Crockpot Turkey Breast

Crock Pot Turkey Breast all the time comes out tender, juicy, and stuffed with savory taste!

Smaller gatherings or weekly prep are good for making a turkey breast within the crockpot!

turkey breast on a plate with garnish for Crockpot Turkey Breast

ingredients for Crockpot Turkey Breast including carrots, celery, onion, broth, seasonings, butter, and turkey

Ingredient Ideas

Turkey Breast – A boneless, skin-on turkey breast is the right dimension for this recipe, however you need to use any dimension that matches in your Crockpot (see cooking desk under).
Greens – Greens create a “raft” that elevates the meat from the underside of the crockpot. Carrots, celery, and onions add delicate taste to the broth as nicely. You may add mushrooms for those who like.
Seasonings – Do-it-yourself poultry seasoning is right for this turkey. Be at liberty so as to add further herbs like sage, thyme, a bay leaf, or a sprig of rosemary, which can add taste to the meat and the broth.
Variations – Make a savory turkey gravy with the broth or whisk a packaged gravy combine into the broth as a substitute of utilizing water.

veggies in the bottom of a crockpot for Crockpot Turkey Breast

The best way to Make Crock Pot Turkey Breast

Prep and season the turkey with butter per recipe under.
Place greens within the backside of a crockpot and add the turkey on the highest.
Prepare dinner per the rules under and take away the turkey as soon as it will get to 160°F.
Broil if desired.

Let the turkey relaxation earlier than slicing.

sliced turkey breast on a plate for Crockpot Turkey Breast

Turkey Breast Crockpot Cooking Occasions

This recipe makes use of a 2 lb skin-on boneless turkey breast with the pores and skin, however right here’s a chart itemizing different sizes so long as they slot in your crockpot.

2 lb turkey breast – 2 hours 45 minutes to three hours quarter-hour
3 lb turkey breast – 3 hours 45 minutes to 4 hours quarter-hour.
4 lb turkey breast – 4 hours 45 minutes to five hours quarter-hour.

Ideas for Cooking Turkey Breast

Since turkey is so lean, an instant-read thermometer will enable you decide when the meat is finished, underdone, or overdone. The inner temperature ought to all the time attain 165°F. You may as well use a thermometer that stays within the meat, similar to this one.
At all times let the turkey relaxation earlier than slicing it. This enables the juices to recirculate again into the meat maintaining it juicy.
If the veggies aren’t totally softened by the point the turkey breast is finished, prepare dinner them on the range within the broth whereas the turkey is resting.

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This recipe makes completely juicy, tender turkey with slow-cooked taste.

Prep Time 20 minutes

Prepare dinner Time 2 hours 55 minutes

Complete Time 3 hours 15 minutes

Prepare dinner ModeStop your display from going darkish

Take away netting from turkey breast (if it has any), and pat dry with a paper towel.
Combine melted butter, poultry seasoning, salt, garlic powder, onion powder, black pepper, and paprika in a small bowl. Brush the combination evenly over the turkey breast.
Pour broth into the underside of a 6-quart sluggish cooker. Place the greens within the backside.
Place the turkey breast, pores and skin aspect up, on prime of the greens.
Place the lid on the sluggish cooker and prepare dinner on low (instances under) till the inner temperature reaches 160°F. Don’t overcook.
Switch the turkey breast to a plate and permit to relaxation for 10 minutes.
For crispy pores and skin, place the turkey breast on a rimmed foil-lined baking sheet and broil for 3 to five minutes or till browned. Slice and serve.

The celery, carrots, and onions add taste to the broth and maintain the turkey out of the liquid. An alternative choice is to put the turkey on a small rack to make sure it roasts as a substitute of stews.
Modify cooking time primarily based on the scale of the turkey breast.:

2lbs – 2 hours 45 minutes to three hours quarter-hour.

3lbs – 3 hours 45 minutes to 4 hours quarter-hour.
4lbs – 4 hours 45 minutes to five hours quarter-hour.

IMPORTANT: Use a meat thermometer and take away the turkey breast when it reads 160°F. The temperature will rise after removing and may attain 165°F after a couple of minutes. Examine the temperature early to forestall overcooking.
If the greens haven’t cooked sufficient by the point the turkey is finished, chop them and simmer them within the broth on the range whereas the turkey rests till they’re tender. They will also be refrigerated and added to soups or stews later.
Use the liquid drippings to make a gravy. If utilizing a packaged gravy combine, use the drippings rather than water.

Diet info supplied is an estimate and can range primarily based on cooking strategies and types of elements used.

Course Dinner, Entree, Important Course, Sluggish Cooker, Turkey

Delicacies American

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