Crock Pot Boneless Turkey Breast Recipe
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
3 hrs
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Total Time
3 hrs 5 mins
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Servings
6
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Calories
310 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Boneless Turkey Breast Recipe
Description
The Crock Pot Boneless Turkey Breast Recipe starts by removing netting and drying the meat, then placing it in a slow cooker with a mixture of brown gravy mix, ranch seasoning, water, butter, and a sprinkle of paprika, poultry seasoning, and black pepper. It cooks on low for 3-5 hours until the internal temperature reaches 165°F. Resting the meat before slicing helps retain juices.
The drippings remaining in the slow cooker are turned into a gravy by whisking in a second gravy mix envelope. The turkey is served sliced with this gravy, providing a well-seasoned, tender dish. Cooking at low temperature allows the seasonings to infuse into the meat, and resting enhances juiciness.
For a crispier exterior, the cooked turkey can be briefly broiled, adding texture contrast to the juicy interior. Serving this turkey with its gravy makes it suitable for a main course in a family meal or holiday setting.
Notes advise ensuring the turkey is fully thawed before cooking, adjusting cooking times if using bone-in breast, and using crockpot liners for easier cleanup. Checking internal temperature is important for food safety.
Ingredients
- 3-5 pound turkey breast boneless
- 2 envelopes brown gravy mix (.87 ounces)
- 1 envelope ranch seasoning (1 ounce)
- 1 1/2 cups water or chicken stock
- ¼ teaspoon paprika
- ¼ teaspoon poultry seasoning
- ¼ teaspoon black pepper
- 4 tablespoons butter
Instructions
- Open the package and remove the netting from the meat. Pat it dry with paper towels.
- Place the turkey breast in the slow cooker.
- In a small bowl, combine 1 packet of the brown gravy mix, 1 envelope of ranch seasoning, and the water. Pour this mixture over the meat.
- Mix the paprika, poultry seasoning, and black pepper and sprinkle this seasoning mixture over the turkey. Then place the butter on top of the meat.
- Put the cover on the slow cooker and cook on low for 3-5 hours. Use an instant-read meat thermometer to check that the thickest part has reached 165 degrees F internally.
- Once the meat is cooked, remove the turkey from the slow cooker and set it aside to rest for 10 minutes before slicing.
- Meanwhile, whisk the second brown gravy envelope into the slow cooker with the remaining liquid to make the gravy.
- Slice and serve with the thick gravy.
Notes
- Always check the turkey reaches an internal temperature of 165°F before serving.
- Thaw frozen turkey breast completely before cooking for even results.
- If using a bone-in turkey breast, extend cooking time to 4-6 hours on low heat.
- A crockpot liner can simplify cleanup after cooking.
- To crisp the turkey skin, broil it on a baking sheet for 2-3 minutes after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 49g | 98% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 143mg | 48% |
| Sodium | 882mg | 37% |
| Potassium | 555mg | 12% |
| Fiber | 0.1g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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