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Crock Pot Turkey Breast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 8 reviews
  • Author: Evelyn
  • Prep Time: 10 minutes (plus optional 4-12 hours brining)
  • Cook Time: 4-6 hours
  • Total Time: 4 hours 10 minutes to 6 hours 10 minutes (excluding brining time)
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Halal

Description

This Crock Pot Turkey Breast recipe yields a tender, juicy turkey breast cooked low and slow in a slow cooker. Seasoned simply with poultry seasoning and salt, and cooked with a bit of water or broth to maintain moisture, this easy-to-make recipe is perfect for a hands-off dinner. Optional broiling at the end adds a beautiful golden-brown finish for extra flavor and appeal.

Ingredients

Main Ingredients

  • 3 pound boneless turkey breast
  • 1 cup water or broth
  • 1½ teaspoons salt (omit if turkey is brined)
  • 1½ teaspoons poultry seasoning

Instructions

  1. Optional Brining: If desired, brine the turkey breast in advance by using a smaller portion of your preferred turkey brine recipe. Let it rest in the liquid for 4-12 hours for enhanced flavor and moisture.
  2. Prepare Slow Cooker: Place a large 6-quart slow cooker on the counter and pour 1 cup of water or broth into the bottom. This liquid will create a moist cooking environment and help keep the turkey juicy.
  3. Prepare Turkey Breast: Remove the turkey breast from its packaging and discard any gravy packet included. Keep the mesh netting on the turkey to help it hold its shape during cooking, which also makes slicing easier later. Pat the entire turkey breast dry with paper towels.
  4. Season the Turkey: In a small bowl, mix the salt and poultry seasoning together. If the turkey was brined, skip adding salt here. Rub the seasoning mixture all over the turkey breast thoroughly, ensuring all sides are coated evenly.
  5. Cook the Turkey: Place the seasoned turkey breast into the crock pot. Insert a probe meat thermometer into the thickest part of the breast, aiming to position it near the center for the most accurate temperature reading.
  6. Slow Cook: Cover the crock pot and cook on LOW for 4 to 6 hours. Start checking the temperature at the 4-hour mark. The turkey is done when the thickest part reaches an internal temperature of 165°F (74°C).
  7. Rest the Turkey: When the turkey is fully cooked, transfer it to a cutting board and let it rest for at least 10 minutes. Resting allows the juices to redistribute throughout the meat for juicy slices. After resting, carefully snip off and discard the mesh netting before slicing.
  8. Optional Broil: For a browned, crispy exterior, place the cooked turkey breast on a baking sheet and broil in the oven for 2 to 5 minutes. Watch closely to avoid burning as it can brown quickly.

Notes

  • Brining is optional but recommended to increase moisture and enhance flavor.
  • Use broth instead of water for added savory depth.
  • Leaving the mesh netting on during cooking helps maintain the breast’s shape and eases slicing.
  • Always ensure the internal temperature reaches 165°F for safe consumption.
  • Resting the turkey after cooking is crucial for juicy, tender slices.
  • Broiling at the end is optional but adds a beautiful color and texture.

Find it online: https://evelynscooking.com/crock-pot-turkey-breast-recipe/