Crockpot Turkey Breast
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 55 mins
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Total Time
3 hrs 15 mins
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Servings
4 servings
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Calories
375 kcal
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Course
Main Course, Dinner
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Cuisine
American
Crockpot Turkey Breast
Description
The turkey breast is patted dry and coated with melted butter mixed with poultry seasoning, garlic and onion powders, black pepper, kosher salt, and paprika. Vegetables including celery, carrots, and onion are placed in the slow cooker base with chicken or turkey broth. The seasoned turkey breast is positioned skin side up on top. Cooking on low heat renders the turkey tender while infusing flavors into the broth.
Once the turkey reaches an internal temperature of 160°F, it is removed and rested, which allows carryover cooking to reach the safe 165°F temperature. Broiling the turkey briefly finishes the skin to a browned, crisped texture. This method provides a juicy, well-seasoned poultry main with cooked root vegetables and broth ideal for soups or gravies.
Cooking times vary by turkey size. The broth can be used for gravy, and vegetables can be saved for additional recipes. Using a meat thermometer ensures accurate doneness and prevents overcooking.
Ingredients
- 2 to 2 ½ pounds turkey breast with skin, boneless
- 2 tablespoons butter or olive oil, melted
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 cup chicken broth or turkey broth
- 2 ribs celery halved
- 2 carrot cut in thirds
- 1 large yellow onion sliced into ½-inch wedges
Instructions
- Remove netting from turkey breast (if it has any), and pat dry with a paper towel.
- Mix melted butter, poultry seasoning, salt, garlic powder, onion powder, black pepper, and paprika in a small bowl. Brush the mixture evenly over the turkey breast.
- Pour broth into the bottom of a 6-quart slow cooker. Place the vegetables in the bottom.
- Place the turkey breast, skin side up, on top of the vegetables.
- Place the lid on the slow cooker and cook on low (times below) until the internal temperature reaches 160°F. Do not overcook.
- Transfer the turkey breast to a plate and allow to rest for 10 minutes.
- For crispy skin, place the turkey breast on a rimmed foil-lined baking sheet and broil for 3 to 5 minutes or until browned. Slice and serve.
Notes
- Vegetables raise the turkey for better roasting and add flavor to the broth.
- Use a meat thermometer to remove turkey at 160°F as it will rise to 165°F while resting.
- If vegetables are not tender after cooking, simmer them in broth separately until soft.
- Broth drippings can be used as a base for gravy; substitute drippings for water in packaged gravy mixes.
- Adjust cooking times based on turkey breast weight: 2 lbs – about 2h45m to 3h15m; 3 lbs – about 3h45m to 4h15m; 4 lbs – about 4h45m to 5h15m.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375 | 19% |
| Carbohydrates | 8g | 3% |
| Protein | 63g | 126% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 169mg | 56% |
| Sodium | 1468mg | 61% |
| Potassium | 922mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5556IU | 111% |
| Vitamin C | 5mg | 6% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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