Have you ever cooked a whole turkey breast in the crockpot? I did, for the first time, this weekend, and I can tell you I will be doing it again and again. It was super tender without being dried out (in fact it was quite moist and flavorful) and it makes enough broth to make a wonderful gravy too! 5½ pound bone-in turkey breast
1 envelope dry onion soup mix
3 stalks celery chopped
½ cup chicken broth
black pepper
Wash and pat dry your turkey breast. Trim the meat so that it will fit into the crockpot ( I had to remove a little of the rib bones to get it to fit into my crockpot). Coat the surface of the turkey with minimal butter and rub the dry onion soup mix and pepper all over the surface of the turkey. Put the chopped celery into the bottom of the crockpot and add ½ cup of chicken broth. Lay the turkey breast (breastbone side down) on top of the chopped celery. Cook on high one hour, then on low for 7 hours.
NOTE: The only drawback to this recipe (and to me it is no big deal) is that you do not get the traditional crispy turkey skin with this cooking method, so I suggest you carve the turkey before you bring it to the table.
NOTE: You are going to be tempted to add more than ½ cup of broth to the crockpot, but do not. The turkey will produce plenty of liquid.
NOTE: Everyone’s crockpot cooks at a different temperature, so you will have to decide how long you cook it. We like our turkey to come easily off the bone, and that took 1 hour on high and 7 hours on low for a 5½ pound (bone-in) turkey breast.
I was thrilled to find this cooking method for turkey breast. I can see so many uses for it like extra turkey if you are having a big holiday dinner, great for turkey sandwiches, casseroles, soups, salads, etc. Tons of possibilities, not to mention a great way to have a nice hot turkey dinner without heating up the kitchen this summer.
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