Slow Cooker Turkey Breast

Moist, tender, perfectly seasoned crockpot turkey. No oven space. Includes THE BEST turkey gravy using drippings!

REASONS TO MAKE SLOW COOKER TURKEY BREAST

• Saves on oven space. Cooking a holiday meal can be stressful! Between all the side dishes that need to be prepped and warmed in the oven and the constant basting of your turkey, there’s a lot happening in the kitchen. But the turkey can be one less thing to worry about this year – and it frees up all the oven real estate.
• Juiciest and tender meat. With its long, low-heat cook and covered (and also very forgiving) environment, the turkey slowly simmers in its juices, preventing the lean turkey meat from drying out, and yielding a very, very juicy turkey breast and turkey meat that is exceptionally tender.
• Scaled-down turkey dinner. Skipping a big holiday gathering this year? Need extra turkey to complement your big bird? This no-fuss turkey breast is here for you.
• Great any time of year. Turkey breast is not just for Easter, Thanksgiving and Christmas holidays. With its hands-off, super easy approach, this can be made any time, even those super busy weeknights!
• Uses up all those juicy drippings. All those leftover drippings are used for the most flavorful turkey gravy for serving.

TIPS AND TRICKS FOR SUCCESS

• Use the right size crockpot. A 6-qt slow cooker, or bigger, is ideal for this recipe. The turkey breast halves may not fit in anything smaller.
• Thaw the turkey breast. If using frozen turkey breast halves, allow 24 hours to thaw completely in the fridge or 1-2 hours in cold water, changing the water every 30 minutes.
• Use your favorite seasoning combination. Dried herbs, fresh herbs, paprika, poultry seasoning, onion powder and garlic powder are all great options.
• Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
• Use an instant-read thermometer for the most accurate results. Check your turkey breast halfway through cooking, around 2 1/2 hours, inserting through the thickest part of the breast but avoiding the bone. The internal temperature should reach 165°F.
• Crisp the skin. This is completely optional but you can also choose to crisp the skin under the broiler for a few minutes. Not a fan of the skin? You can remove it altogether!
• Let your bird rest. Let your turkey breast rest for at least 15-20 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.