Crockpot Turkey Breast
Crockpot Turkey Breast is a delicious and simple way to enjoy a juicy turkey without the fuss. This recipe is perfect for any gathering, holiday, or simply a cozy dinner at home. Using a slow cooker makes it easy to prepare, and the flavors blend beautifully as the turkey cooks.
Why Make This Recipe
Making turkey in a crockpot is a fantastic choice for many reasons. First, it saves time and energy since you don’t have to monitor it constantly. Also, this method keeps the turkey moist and tender, giving you flavorful meat every time. It’s a great way to serve turkey without all the stress of traditional roasting.
How to Make Crockpot Turkey Breast
Ingredients:
- 1 (3-4 lb) turkey breast, bone-in or boneless
- 2-3 cloves garlic, minced
- 1 small onion, sliced
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Optional: paprika for color
- Fresh parsley for garnish
Directions:
- Pat the turkey breast dry with paper towels.
- Rub the turkey with olive oil, salt, pepper, thyme, sage, and a pinch of paprika if desired.
- Place the sliced onion and minced garlic in the bottom of the slow cooker.
- Pour in the chicken broth.
- Place the turkey breast in the crockpot, breast-side up.
- Cook on low for 6-8 hours or until the internal temperature reaches 165°F (74°C).
- Remove the turkey and let it rest for 5-10 minutes.
- Slice and serve with pan juices; garnish with chopped fresh parsley if desired.
How to Serve Crockpot Turkey Breast
Serve the turkey breast sliced, drizzled with the pan juices for added flavor. It pairs well with mashed potatoes, cranberry sauce, and seasonal vegetables. It’s also great for sandwiches or salads if you have leftovers.
How to Store Crockpot Turkey Breast
After cooking, let the turkey cool to room temperature. Store any leftovers in an airtight container in the refrigerator for up to four days. You can also freeze the turkey slices for up to three months. Just make sure to wrap them tightly to prevent freezer burn.
Tips to Make Crockpot Turkey Breast
- Use a meat thermometer to check that the turkey reaches the safe internal temperature of 165°F (74°C).
- For extra flavor, you can add your favorite herbs and spices.
- If you have time, brining the turkey breast overnight can result in even juicier meat.
Variation
You can customize this recipe by adding other vegetables like carrots, celery, or potatoes in the crockpot to make a complete meal all in one pot. You can also experiment with different herbs like rosemary or marjoram for unique flavors.
FAQs
1. Can I use a frozen turkey breast?
Yes, you can use a frozen turkey breast. However, you will need to increase the cooking time by a few hours. Make sure to check the internal temperature to ensure it’s cooked through.
2. Can I cook the turkey on high heat in the crockpot?
Yes, you can cook it on high for about 4-5 hours, but slow cooking allows the meat to become more tender and flavorful.
3. What should I do if I have leftovers?
Leftovers can be stored in the refrigerator or freezer. You can use them for sandwiches, salads, or add them to soups and casseroles for another meal.
Crockpot Turkey Breast
Ingredients
Main Ingredients
- 1 each turkey breast, bone-in or boneless (3-4 lb) Use a meat thermometer to ensure it reaches 165°F (74°C).
- 2-3 cloves garlic, minced
- 1 small onion, sliced
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- to taste paprika (optional) For color
- to taste fresh parsley (for garnish)
Instructions
Preparation
- Pat the turkey breast dry with paper towels.
- Rub the turkey with olive oil, salt, pepper, thyme, sage, and a pinch of paprika if desired.
- Place the sliced onion and minced garlic in the bottom of the slow cooker.
- Pour in the chicken broth.
- Place the turkey breast in the crockpot, breast-side up.
Cooking
- Cook on low for 6-8 hours or until the internal temperature reaches 165°F (74°C).
- Remove the turkey and let it rest for 5-10 minutes.
- Slice and serve with pan juices; garnish with chopped fresh parsley if desired.