Crock Pot Turkey Breast
User Reviews
5.0
9 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
6 hrs
-
Total Time
6 hrs 10 mins
-
Servings
8
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Calories
362 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Turkey Breast
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This easy Crockpot turkey breast recipe is perfect for those winter nights and holiday dinners when you want to keep it simple and effortless, but still yummy!
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Ingredients
- 1 onion
- 3-4 talks celery
- 6-7 pound bone in turkey breast unstuffed, thawed or fresh
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic salt
- 1 teaspoon poultry seasoning
- 1 envelope (1 oz) dry ranch dressing mix
- 1 envelope (1 oz) turkey gravy mix
- ½ cup butter or 1 stick
- ½ cup water
Gravy
- ¼ cup butter
- ¼1 cup all purpose flour
- 2 cups drippings
- 1 plash heavy whipping cream
Instructions
- You can either leave the skin on your turkey or remove it.
- Chop your onion in quarters and place down the bottom of your slow cooker with your celery stalks. Place your turkey on top of the veggies.
- Sprinkle your turkey with the paprika, black pepper, garlic salt, poultry seasoning and ranch dressing mix. Sprinkle the turkey gravy mix down the bottom of the slow cooker.
- Slice your butter and place it all over the top of the turkey. Pour the water all down the bottom of the slow cooker.
- Cover and cook on low for 5-6 hours or until tender and cooked through. (160 degrees).
- Remove from the slow cooker and rest for at least 20 minutes before carving. Use the drippings to enjoy a fabulous gravy!
Gravy
- Drain the drippings through a fine mesh strainer. Let it sit for a few minutes and remove as much fat as possible. You can use a spoon, baster, or fat separator.
- Then melt the butter in a saucepan over medium heat.
- Once it's melted, whisk in flour and continue to heat over medium heat until bubbly and begins to brown.
- Add a splash of drippings at a time, whisking continuously until smooth.
- After 3-4 rounds of adding a splash of drippings, add the remaining drippings. Continue to whisk over heat for 3-4 minutes. Gravy should be thick and bubbly.
- Add just a splash of heavy cream and whisk to combine. Remove from heat and serve immediately.
Notes
- Make it crispy: Want the Crockpot turkey breast to have a crispy skin on the outside? Pop it in the oven and broil for a few minutes before you serve.
- Let it rest: Once the turkey is out of the Crockpot, let it rest for a few minutes. The residual heat will further cook the turkey and will keep it nice and juicy.
- Hit the right temperature: Make sure the turkey hits the 160 F internal temperature before you get it out. As the turkey rests, the temperature will rise another 5 F and you’ll have the perfectly cooked tender turkey to enjoy.
- Use leftovers: If you’re using bone-in turkey for the recipe, don’t get rid of the bones after you’re done. Instead, pop them in a pot with some water and veggies of your choice and let them simmer for an hour or so to make a nice and flavorful soup.
Nutrition Information
Show Details
Calories
362kcal
(18%)
Carbohydrates
3g
(1%)
Protein
74g
(148%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.04g
Cholesterol
185mg
(62%)
Sodium
1031mg
(43%)
Potassium
909mg
(26%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
188IU
(4%)
Vitamin C
2mg
(2%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 3g | 1% |
| Protein | 74g | 148% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 185mg | 62% |
| Sodium | 1031mg | 43% |
| Potassium | 909mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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