Crock Pot Turkey Breast

Nov 6

Thanksgiving is just about here and if you’re like me, you’re already planning what special meal you will be preparing. This year (for me and my husband), I will be making my delicious turkey breast in the crock pot with gravy! As you know, sometimes the white meat of the turkey can turn out dry, and who wants to take a chance when serving this special meal to your family and guests? Cooking it in the crock pot is easy and the meat is predictably juicy. Another plus in using the crock pot is that it will free up the oven and stove top space to make your other favorite Thanksgiving dishes such as stuffing, sweet potatoes, and of course, green bean casserole! It’s so perfect that I may never cook a turkey breast any other way.

Enjoy and have a happy Thanksgiving!

Crock Pot Turkey Breast

Yield:

Serves approximately 8 adults

Prep Time:

15 minutes

Cook Time:

4 hours

Total Time:

4 hours and 15 minutes

Ingredients:

1 teaspoon paprika
1 teaspoon dried thyme
¾ teaspoon poultry seasoning
¾ teaspoon onion powder
½ teaspoon Kosher salt
½ teaspoon black pepper
1 large onion, peeled and sliced
2 ribs of celery, cut into thirds
¾ cups chicken stock
¼ cup white wine
7½-8½ pound bone-in-skin-on turkey breast
8 tablespoons unsalted butter (room temperature)
3 tablespoons all purpose flour

Directions:

Thaw a bone-in, skin-on 7½ - 8½ pound turkey breast. If it is frozen, I recommend thawing it in the refrigerator. This may take several days, so be sure to start well ahead of the day you plan to cook it. Be sure to leave it in the packaging that it was in when it came from the store. You may need to place it in a bowl to catch any of the “juice” that might leak out during the thawing process.

To speed up the thawing process, leave the frozen turkey breast in the packaging and submerge it completely in cool water. Replace the water every 30 minutes to make sure the water is cool. This will take several hours or all day. Make sure the breast side is down in the water.

Remove the turkey breast from the packaging and rinse it gently with cool water. Then pat it dry with paper towels. Set aside.

In a small bowl, combine paprika, thyme, poultry seasoning, onion powder, salt and pepper. Stir to combine.

Place sliced onion and celery into a 6-8 quart oval or oblong crock pot. Add chicken stock and wine.

Using your fingers, carefully loosen the skin from the breast meat. Spread 4 tablespoons of butter under the skin. Secure skin over the butter with toothpicks.

Brush the skin with 1 tablespoon of melted butter. Sprinkle with the spice mixture. Place the turkey, breast side up on top of the vegetables. Cover and cook on low heat for approximately 4 hours. The internal temperature should measure 165°F when tested in the thickest part of the breast.

Remove from the crock pot and set aside to rest for 10-15 minutes.

I cover mine with a foil “tent” to help retain heat while the juices redistribute into the meat.

Meanwhile, using a fine mesh strainer, save the juice from the crock pot for the gravy. Discard the vegetables and solids from the crock pot.

Melt the remaining 3 tablespoons of butter in a saucepan over medium heat. Whisk in flour until lightly browned. Gradually whisk in pan drippings. Bring to boil, reduce heat and simmer, whisking constantly, until thickened. This will take approximately 5-10 minutes. Serve turkey immediately with gravy.