Crock Pot Turkey Breast
This easy Crockpot turkey breast recipe is perfect for those winter nights and holiday dinners when you want to keep it simple and effortless, but still yummy!
Servings: 8
Calories: 362kcal
Ingredients
- 1 onion
- 3-4 stalks celery
- 6-7 pound bone in turkey breast unstuffed, thawed or fresh
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic salt
- 1 teaspoon poultry seasoning
- 1 envelope (1 oz) dry ranch dressing mix
- 1 envelope (1 oz) turkey gravy mix
- ½ cup butter or 1 stick
- ½ cup water
Gravy
- ¼ cup butter
- ¼1 cup all purpose flour
- 2 cups drippings
- 1 splash heavy whipping cream
Instructions
- You can either leave the skin on your turkey or remove it.
- Chop your onion in quarters and place down the bottom of your slow cooker with your celery stalks. Place your turkey on top of the veggies.
- Sprinkle your turkey with the paprika, black pepper, garlic salt, poultry seasoning and ranch dressing mix. Sprinkle the turkey gravy mix down the bottom of the slow cooker.
- Slice your butter and place it all over the top of the turkey. Pour the water all down the bottom of the slow cooker.
- Cover and cook on low for 5-6 hours or until tender and cooked through. (160 degrees).
- Remove from the slow cooker and rest for at least 20 minutes before carving. Use the drippings to enjoy a fabulous gravy!
Gravy
- Drain the drippings through a fine mesh strainer. Let it sit for a few minutes and remove as much fat as possible. You can use a spoon, baster, or fat separator.
- Then melt the butter in a saucepan over medium heat.
- Once it's melted, whisk in flour and continue to heat over medium heat until bubbly and begins to brown.
- Add a splash of drippings at a time, whisking continuously until smooth.
- After 3-4 rounds of adding a splash of drippings, add the remaining drippings. Continue to whisk over heat for 3-4 minutes. Gravy should be thick and bubbly.
- Add just a splash of heavy cream and whisk to combine. Remove from heat and serve immediately.
Video
Notes
- Make it crispy: Want the Crockpot turkey breast to have a crispy skin on the outside? Pop it in the oven and broil for a few minutes before you serve.
- Let it rest: Once the turkey is out of the Crockpot, let it rest for a few minutes. The residual heat will further cook the turkey and will keep it nice and juicy.
- Hit the right temperature: Make sure the turkey hits the 160 F internal temperature before you get it out. As the turkey rests, the temperature will rise another 5 F and you’ll have the perfectly cooked tender turkey to enjoy.
- Use leftovers: If you’re using bone-in turkey for the recipe, don’t get rid of the bones after you’re done. Instead, pop them in a pot with some water and veggies of your choice and let them simmer for an hour or so to make a nice and flavorful soup.
Nutrition
Calories: 362kcal | Carbohydrates: 3g | Protein: 74g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 185mg | Sodium: 1031mg | Potassium: 909mg | Fiber: 1g | Sugar: 2g | Vitamin A: 188IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 2mg