Slow Cooker Turkey Breast
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
8 servings
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Calories
339 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Turkey Breast
Description
The recipe begins with a 4-pound boneless turkey breast seasoned with a mixture of turkey seasoning and olive oil. The turkey is placed on peeled onion halves inside a slow cooker, which infuses subtle sweetness and moisture during cooking. Apple cider and maple syrup combine with salt, pepper, and cornstarch to form a glaze that cooks together while the turkey slow roasts, producing a syrupy sauce to accompany the meat.
The turkey is cooked for 3-4 hours on high or 5-6 hours on low, until reaching an internal temperature of 165°F. Resting the turkey after cooking helps retain juices. Removing the onion and straining the glaze through a fine mesh strainer provides a smooth finishing sauce. This method is hands-off and suits turkey breasts typically found in grocery stores during holiday seasons.
Optional adjustments described in the notes include using bone-in turkey breasts (with bones down, breast up), removing skin for better texture after slow cooking, or substituting chicken broth for the apple-maple glaze. Defrosting frozen turkey breast thoroughly before cooking is advised for best results.
Ingredients
- 1 onion
- 3 tablespoons turkey seasoning click link for the recipe
- 2 tablespoons olive oil
- 4 pound turkey breast see notes below, boneless
For the glaze
- 1 cup apple cider
- ½ cup maple syrup
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon cornstarch
Instructions
- Remove the peel from an onion, cut off the ends, then cut it in half. Place the two halves cut side down in a Crock Pot, about 2-3 inches away from each other.
- Combine the turkey seasoning and olive oil in a small bowl, then rub it all over the turkey breast. Place the turkey in the slow cooker on top of the onion.
- Combine the apple cider, maple syrup, salt and pepper in a small bowl, then pour it into the slow cooker.
- Slow cook for 3-4 hours on high or 5-6 hours on low. If cooking the turkey in a Crock Pot set to high, I recommend using a meat thermometer to check the internal temperature of the turkey breast after 3 hours.
- After the turkey breast is cooked to an internal temperature of 165°F, remove it from the slow cooker. Place it on a cutting board and cover with foil.
- Use tongs to remove the onion from the slow cooker.
- Place a fine mesh strainer over a bowl. Use a ladle to spoon the liquid from inside the Crock Pot through the strainer and into the bowl. Discard anything in the strainer, then transfer the liquid from the bowl to a small pot on the stove over high heat.
- Bring the liquid to a boil. Simmer the liquid for 10 minutes, stirring throughout the cooking time. After the glaze starts to thicken, stir in a cornstarch slurry. This is a combination of 1 tablespoon cornstarch and 1 tablespoon water. Stir it into the glaze and continue to simmer for 2-3 minutes before removing it from the stove.
- After the liquid has cooked down to a glaze, slice the turkey using a sharp knife or electric knife. Serve the turkey with the glaze on the side for drizzling over the slices of turkey.
Notes
- Use a boneless turkey breast weighing 3-5 pounds; defrost frozen breast in the fridge for 48 hours before cooking.
- Bone-in turkey breasts fit if your slow cooker is at least 7 quarts; place bones down and breast up.
- Remove any netting before cooking to preserve the seasoning rub; tie loose pieces with kitchen twine if needed.
- Removing the skin before cooking prevents undesirable texture as it won't crisp in the slow cooker.
- If avoiding the glaze, substitute 1 ½ cups chicken broth poured into the slow cooker after seasoning the turkey.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 49g | 98% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 122mg | 41% |
| Sodium | 762mg | 32% |
| Potassium | 658mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 87mg | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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