Slow Cooker Turkey Breast
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
4 hrs 10 mins
-
Total Time
4 hrs 20 mins
-
Servings
8 servings
-
Calories
97 kcal
-
Course
Main Course
-
Cuisine
American
Slow Cooker Turkey Breast
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Whether you're planning a cozy meal or a small holiday feast, this Slow Cooker Turkey Breast recipe delivers a delicious, tender bird without taking up any oven space.
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Ingredients
- 1 (4 to 5 pound) bone-in whole turkey breast trimmed (see note 1)
- 1 tablespoon butter softened
- 6 fresh sage leaves
- Salt and freshly ground black pepper
- 1 tablespoon olive oil optional, for broiling
Instructions
- Place turkey breast in the bottom of a slow cooker, then dry with paper towels. Rub the softened butter over the outside of the turkey.
- Press sage leaves in to the top of the breast and season with salt and pepper. Add 1 cup of water to the bottom of the slow cooker. Cover and cook on LOW for 4 to 5 hours.
- Begin testing for doneness after 4 hours. A thermometer inserted into the thickest part of the breast should reach 175 degrees, and the juices should run clear.
- For browned skin (this step is optional), transfer an oven rack to the middle position and preheat broiler on HIGH. Transfer the cooked turkey breast to a rimmed baking sheet and brush with olive oil.
- Broil on HIGH for 7 to 10 minutes, until the skin is golden and brown. Transfer the turkey breast to the carving board and tent with aluminum foil and allow to rest for 15 minutes.
- Place turkey breast on a cutting board and slice the breast meat on an angle. Arrange the slices on a serving platter and serve.
Notes
- Bone-in whole turkey breast: Look for a turkey breast with the words “no salt added” on the label. The best (and safest) way to thaw a frozen turkey breast is slowly in the refrigerator over the course of several days (about 2 days for a 7-pound turkey). Never thaw a turkey using warm or hot water, in the microwave, or at room temperature; all of these methods may let bacteria grow before the turkey is thawed.
- Yield: My Roasted Turkey Breast recipe is designed to feature a 7-pound bird which will feed about 6 people (about 1 ½ cups turkey per person or 9 cups total). Scale up or down as desired to accommodate your group size and interest in leftovers.
- Storage: Transfer extra carved Roasted Turkey Breast to an airtight container and refrigerate for up to 4 days.
Nutrition Information
Show Details
Serving
1.5 cups
Calories
97kcal
(5%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
8mg
(3%)
Sodium
4151mg
(173%)
Potassium
96mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
90IU
(2%)
Vitamin C
8mg
(9%)
Calcium
99mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Serving | 1.5 cups | |
| Calories | 97kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 4151mg | 173% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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