Slow Cooker Turkey Breast
User Reviews
5
-
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
Description
This recipe begins by drying a bone-in whole turkey breast and rubbing it with softened butter. Fresh sage leaves are pressed onto the skin and the breast is seasoned generously with salt and freshly ground black pepper. Placed in a slow cooker with a bit of water to maintain moisture, the turkey cooks on low heat for several hours until the internal temperature reaches the safe 175°F, providing juicy and fully cooked meat.
After slow cooking, an optional broil step applies olive oil and finishes the skin with a crisp, golden surface. Resting the turkey before slicing allows juices to redistribute, yielding tender, well-flavored slices. The fresh sage flavor and slow cook technique combine to deliver succulent turkey meat.
This portion typically serves around six people and is practical for making ahead. It pairs well with traditional sides or can be carved for sandwiches.
To ensure safety and quality, thaw frozen turkey breasts gradually in the refrigerator. Avoid thawing in warm or room temperature conditions to prevent bacterial growth. Leftover turkey can be refrigerated in airtight containers for up to four days.
Ingredients
- 1 (4 to 5 pound) turkey breast trimmed (see note 1, bone-in, whole
- 1 tablespoon butter softened
- 6 sage fresh leaves
- salt freshly ground
- black pepper freshly ground
- 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
- Select a bone-in turkey breast labeled “no salt added” for optimal results.
- Thaw frozen turkey breasts slowly in the refrigerator over approximately two days to maintain safety and texture.
- Avoid thawing turkey using warm water, microwaves, or room temperature to prevent bacterial growth.
- This recipe is designed for a 7-pound breast, feeding about six people; adjust quantities accordingly for smaller or larger groups.
- Store leftover turkey in airtight containers refrigerated up to four days for best quality.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
