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 should 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 possibly can add mushrooms for those who like.
Seasonings – Selfmade poultry seasoning is good for this turkey. Be happy 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

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.
Cook 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 Instances

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 assist you to decide when the meat is finished, underdone, or overdone. The inner temperature ought to all the time attain 165°F. It’s also possible to use a thermometer that stays within the meat, reminiscent of this one.
All the time let the turkey relaxation earlier than slicing it. This permits the juices to recirculate again into the meat protecting 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

Cook dinner Time 2 hours 55 minutes

Whole Time 3 hours 15 minutes

Cook 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 gradual cooker. Place the greens within the backside.
Place the turkey breast, pores and skin facet up, on high of the greens.
Place the lid on the gradual cooker and prepare dinner on low (instances under) till the interior 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. Another choice is to put the turkey on a small rack to make sure it roasts as a substitute of stews.
Modify cooking time based mostly on the dimensions 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. Verify 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 can 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.

Vitamin data offered is an estimate and can range based mostly on cooking strategies and types of components used.

Course Dinner, Entree, Fundamental Course, Gradual Cooker, Turkey

Delicacies American

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