Recipe by Eating Indy
"Throw this together before work in your slow cooker, and come home to the smells of Thanksgiving! This could not be any easier. Just whip up a few side dishes and you're set!"
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1 (5 1/2 pound)
bone-in turkey breast, skin removed
1 (10.5 ounce) can
I admit I was more interested in the concept of cooking a turkey breast in the slow cooker rather than the recipe itself, so I cooked mine with some minor changes. The amount of Worcestershire seemed excessive so I just used a few shakes. Didn't use flour, the sage, or the can of turkey gravy. I seasoned the breast with garlic pepper and a little poultry seasoning and laid a couple of bacon strips over the breast to help keep it moist and to flavor the gravy (I've always done this with my tradionally roasted turkey). Knowing that a lot of juices would be produced, I just threw in a portion of the bag of turkey gravy that came in the package. I found the stated cooking time WAY too long--I would think 6 hours on Low should me more than adequate, and next time I would check it even sooner. The turkey at 6-1/2 hours was cooked to a higher temperature than I would have preferred, but was still surprisingly moist. After I pulled the breast out to rest, I thickened up the gravy with a little cornstarch on the stovetop. The turkey was succulent and moist and sliced beautifully, and the gravy was rich and flavorful. This method will definitely be making a comeback.
this is so great! no mess,and no fuss.
After putting two, almost nearly frozen 3lb. turkey breast roasts...boneless...in my crockpot to cook all night, I had to jump on here this morning to rave about the result. This recipe is fantastic! We won't be eating the turkey until much later this afternoon, but I have to admit that I did sneak a few tastes as I sliced it up. Here's how I prepared mine. I put the two roasts in a large crockpot, opened up both gravy packets and dumped that over the roasts, then added one chopped vidalia onion and one bunch of chopped celery hearts...leaves and all...and a bay leaf. Then I sprinkled the tops of the roasts with crushed dried sage, thyme, salt, and cracked black pepper. I set this to cook on low...thought the roasts might take all night and most of today because they were almost completely frozen...I started this at 9:30 last night and by 7:30 this morning they were tender, very moist, and exceptionally savory. I did get up to baste the tops once during the night, but I don't think it was really necessary. This is the only way that I will ever prepare turkey from now on. This is a must-try recipe; it is OUTSTANDING!! Thank you so much for sharing this...can't wait for dinner later today.
IT WAS WONDERFUL! The only thing that I changed was half-way through the cooking time I added 1 1/2 cups of turkey broth to it (due to the comments reguarding dryness). It was moist and perfect. I added a little cornstarch and made a gravy with the juices in the pot.
Oh my gosh! This was fantastic! Best turkey I ever made. Super tender and juicy, falling off the bone, great flavor. And so easy! I did not have a can of turkey gravy, so I just put in the gravy packet that came with the turkey breast. I left the skin on, and I cooked longer than the recipe called for, about 11 hours, just because of timing for my Christmas Eve meal, but it would probably be fine timed as directed. I tied the breast with string as other reviewers have suggested and it looked beautiful coming out, nicely browned. When near serving time, I removed the breast from the crockpot and added about 2 cups of chicken broth to the drippings for gravy. I stirred a couple of tablespoons of flour into some broth and added that to the mix, and turned the crockpot to high to thicken. The result was an out-of-this-world gravy to go with the turkey. I am so pleased with this recipe. Can't wait for turkey sandwiches tomorrow! This is definitely a keeper, I'll be making it throughout the year.
I was worried because I didn't follow the recipe exactly (I used a 3 lb boneless butterball turkery, and used the gravy packet it came with instead of a can of gravy) I followed the cooking time exactly and rubbed with oil before putting it in the crockpot, and it turned out AMAZING! This is such a keeper! And so easy you could have Thanksgiving dinner at least once a month!
Great recipe. Had it today for Christmas Dinner along with ham. Most all made positive comments on how good it was. I will make this again. Didn't know which way to lay the breast in the cooker so I laid it on the side. Might put the bone side up next time to keep the breast meat in the juice. See the pictures.
Wonderful! I have cooked this twice now, and it has turned out better each time. One tip is to tie together with butchers string. My first breast slightly fell apart so I tied the second and it made a wonderful presentation. I also coated the bird breast in a mix of sage, rosemary, and basil and left it over night (after skinning.) It was HEAVENLY!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Thanksgiving Turkey
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 140
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