Crock Pot Turkey Breast
Crock Pot Turkey Breast is a quick and easy way to enjoy juicy turkey and homemade gravy. It’s ideal for a smaller crowd and to give you space back in the oven.
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
- ¼ cup all purpose flour
- 2 cups drippings
- 2 tablespoons 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
- If the gravy is too thin, simmer it a few minutes longer to thicken. For a smoother gravy, whisk out any lumps or strain it through a fine-mesh strainer.
- Insert an instant-read thermometer into the thickest part of the breast, avoiding the bone. Cook to 160F, then rest the turkey until the temperature reaches 165F.
- Make sure the turkey breast is completely thawed before placing it in the crockpot.
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