CROCK POT CRANBERRY TURKEY BREAST
Crock Pot Turkey Breast only needs 4 ingredients and you won't believe how easy it is to make! Tender flaky, moist, fool-proof boneless turkey breast recipe that's perfect for Thanksgiving.
Provided by Jessica
Categories Main Course
Time 6h5m
Number Of Ingredients 8
Steps:
- Unwrap turkey breast, making sure to leave the netting on the turkey, and place into a slow cooker. I use a 6-qt crock pot.
- Sprinkle salt and pepper over the turkey and rub it in. In a mixing bowl combine cranberry sauce, onion seasoning mix, and orange juice. Pour over the turkey.
- Cook on LOW heat for 5-7 hours. Internal temperature needs to be at least 165 degrees. Mine cooked for 6 hours.
- Take turkey breast out of the crock pot and place onto the serving plate. Cover with tin foil to keep it hot. Skim the fat pieces from the crock pot. Pour the remaining liquid from the crockpot into a medium saucepan.
- Mix together the cornstarch and water in a small bowl. Bring the sauce from the slow cooker to a boil. Once boiling add the cornstarch mixture and stir with a whisk until it's thickened. You may have to turn the heat down while doing this to prevent it from boiling too much and burning. It should only take between 1-2 minutes for it to thicken.
- Pour some of the gravy over the turkey breast and serve. I pour the extra sauce into a jar and set that out with the turkey so you can serve additional gravy with the turkey servings.
Nutrition Facts : Calories 398 kcal, Carbohydrate 28 g, Protein 62 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 153 mg, Sodium 1293 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
SIMPLE CROCK POT TURKEY BREAST
This is a simple recipe for a Turkey Breast on the bone. It comes out very moist. The next day I take the remaining turkey meat & make open faced turkey sandwiches (1 can Campbell's Turkey Gravy mixed with 1 can of Campbell's Mushroom Gravy in large skillet - heat on medium then add turkey meat, reduce heat & simmer on low until ready to serve on sliced bread).
Provided by BlondieItaliana
Categories Turkey Breasts
Time 7h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash & dry turkey breast. Leave skin on.
- Rub entire breast with olive oil. Season entire breast with salt, pepper, & garlic powder (including under the skin). Top with 2 cloves of raw garlic.
- Coat bottom of crock pot with olive oil.
- Add the 4 thick slices of onion to crock.
- Place turkey breast on top of the onion (onion makes a little shelf for breast so it does not stick to bottom of crock).
- Add the 2 cans of broth to bottom of crock (try not to wash off the seasoning on the turkey breast).
- Cover with lid & cook on high x 1 hr then low for 6-8 hrs (or just cook on low for 8-10 hrs.).
CROCK POT TURKEY BREAST
This is a great recipe that I use when I need a lot of moist flavorful cooked chicken/turkey. It's great for salads, enchiladas etc. The breast is even moist enough to slice up and serve for dinner or put on sandwiches.
Provided by lisar
Categories Turkey Breasts
Time 9h10m
Yield 7 cups
Number Of Ingredients 5
Steps:
- Rinse the turkey and pat it dry with paper towels.
- Rub turkey all over with the oil.
- Carefully pull back skin over breast and rub with seasonings.
- Place breast, meaty side up into a 5 quart slow cooker.
- Peel the onion, cut it into quarters and place around the edges of the pot.
- Peel the garlic cloves and place around the sides of the cooker (maybe rub some minced under the skin).
- Cook for 9 hours if frozen or 7 ½ hours if not frozen on low or to 170 degree internal temperature.
- Let bird rest 10 minutes before carving.
- Discard vegetables.
SLOW COOKER TURKEY BREAST
Quick and easy way to cook turkey in the slow cooker. With only two ingredients, the only hard part is waiting.
Provided by ms_sally
Categories Meat and Poultry Recipes Turkey Breasts
Time 8h10m
Yield 12
Number Of Ingredients 2
Steps:
- Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.
Nutrition Facts : Calories 273 calories, Carbohydrate 1.5 g, Cholesterol 164 mg, Fat 1.5 g, Fiber 0.1 g, Protein 59.5 g, SaturatedFat 0.5 g, Sodium 308.9 mg, Sugar 0.1 g
INSTANT POT THANKSGIVING TURKEY BREAST WITH GRAVY
Five pounds of turkey breast, roasted and ready in under an hour -- complete with gravy! And did we mention it's tender and juicy?
Provided by Food Network Kitchen
Categories main-dish
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Whisk the sugar, sage, thyme, rosemary, garlic, 5 teaspoons salt and 1/2 teaspoon pepper in a small bowl until combined.
- Starting on the top edge of one turkey breast, gently lift the skin to separate it from the meat, but leave a 1/2-inch border around the perimeter where it's still attached to the breast. (You want to make a pocket to hold all the herbs and seasonings.) Stuff half of the herb mixture underneath the skin, massaging it into the flesh and evenly distributing it over the surface of the meat. Repeat with the remaining turkey breast and herb mixture. Let sit uncovered at room temperature for at least 1 hour or wrapped tightly in plastic and chilled for up to 3 days.
- Melt 6 tablespoons butter in a 6- or 8-quart Instant Pot® set to the high saute setting (see Cook's Note). Add the flour and cook, stirring constantly, until the roux is deep golden brown and smells nutty, 4 to 6 minutes; scrape into a heatproof bowl and set aside (the roux will continue to darken as it sits).
- Add the remaining tablespoon butter and, working one breast at a time, cook skin-side down, undisturbed, until deep golden brown, 6 to 8 minutes; transfer to a baking sheet. Repeat with the remaining breast. Add the wine to the pot to deglaze, scraping up any browned bits from the bottom, and cook until you can't smell alcohol and the wine smells fruity and sweet, 3 to 4 minutes. Add the stock, place the rack in the pot and position both breasts on the rack side by side to evenly cook.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on the high pressure setting for 15 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Transfer the turkey to a baking sheet and let sit uncovered while you make the gravy.
- Set the Instant Pot® to the high saute setting and bring the cooking liquid to a boil. Whisk in the roux and cook until the gravy boils and thickens, about 5 minutes. Turn off.
- Cut the turkey crosswise into 1/2-inch-thick slices and top with the gravy.
THANKSGIVING CROCK POT TURKEY BREAST
Make and share this Thanksgiving Crock Pot Turkey Breast recipe from Food.com.
Provided by PalatablePastime
Categories Turkey Breasts
Time 10h10m
Yield 3-6 serving(s)
Number Of Ingredients 4
Steps:
- Remove turkey from wrapper and set gravy packet in refrigerator for the time being.
- Leave netting on turkey breast and keep the turkey in one piece; rub turkey down on both sides with poultry seasoning and set in crock pot.
- Add 2 cans of chicken broth to the crock pot, set to low, and cook for 8-10 hours.
- At about the 5-6 hour mark, turn the turkey over, and add one more can of broth to the crock pot.
- At the end of the cooking time, remove turkey from the pot and place in a shallow baking pan, remove the netting, rub the top with butter, and set under a broiler in the oven to crisp up a bit.
- Allow the turkey to sit 15 minutes before cutting.
- If you wish, use a portion of the pan juices to pour over some of your dressing/stuffing if you made some to give it extra flavor.
- Use the remaining pan juices mixed with the gravy packet in a saucepan on the stove, heated with some cornstarch or flour to make a gravy for the meat.
Nutrition Facts : Calories 783.7, Fat 39.6, SaturatedFat 13.6, Cholesterol 315.4, Sodium 335.7, Carbohydrate 0.7, Fiber 0.1, Protein 99.6
CROCK POT TURKEY BREAST
Make and share this Crock Pot Turkey Breast recipe from Food.com.
Provided by DrGaellon
Categories Turkey Breasts
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Layer onion and potato in bottom of slow cooker. Add wine. Place turkey breast on top. Sprinkle turkey with onion soup, sage and thyme. Drizzle with butter. Cover and cook on low 6-8 hours or high 3-4 hours.
- Optional: drain juices into a saucepan. Whisk in a little flour or cornstarch to thicken. Serve with meat and vegetables.
Nutrition Facts : Calories 622.4, Fat 26.8, SaturatedFat 8.3, Cholesterol 228.8, Sodium 513.7, Carbohydrate 12.1, Fiber 1.3, Sugar 1.4, Protein 75.7
TURKEY POT ROAST
Provided by Food Network Kitchen
Time 7h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Combine 1/4 cup flour, the chopped thyme, paprika, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Rub all over the turkey, then transfer to a 6-quart slow cooker.
- Combine the remaining 1/4 cup flour, the wine, tomato paste, Worcestershire sauce, 1 tablespoon parsley and the bay leaves in a medium bowl. Scatter the carrots, celery, onion, potatoes and thyme sprigs over and around the turkey in the slow cooker. Pour in the wine mixture, then cover and cook on low, 7 hours.
- Transfer the turkey to a cutting board. Skim off the fat from the gravy in the slow cooker and discard the bay leaves. Stir in the remaining 1 tablespoon parsley and season with salt and pepper. Slice the turkey and serve with the vegetables and gravy.
SLOW COOKER TURKEY BREAST
This Penzeys Spices recipe is so easy and delicious you'll be serving this for guests or just a comfy family dinner. The spicy juices are a great low-fat gravey to serve over mashed potatoes.
Provided by CarolAT
Categories Turkey Breasts
Time 4h5m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Wash and dry the turkey breast and place in a slow cooker.
- Pour the apple cider in the bottom of the slow cooker. Add the bay leaves.
- Combine the paprika, poultry seasoning, pepper, and salt and rub over the top of the turkey breast.
- Cover the slow cooker and cook on low until the turkey breast is done, usually 4-5 hours.
Nutrition Facts : Calories 431.5, Fat 19.2, SaturatedFat 5.2, Cholesterol 176.9, Sodium 509.9, Carbohydrate 0.9, Fiber 0.4, Sugar 0.1, Protein 59.8
SLOW-COOKER PULLED TURKEY
Provided by Trisha Yearwood
Categories main-dish
Time 8h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a small bowl, mix the salt, garlic powder, smoked paprika and pepper until well combined. Put the onions in the bottom of a 6-quart slow cooker with the garlic cloves.
- Slowly work your fingers under the skin of the turkey breast to separate the skin from the breast, being careful not to tear the skin. Rub the butter under the skin, covering the entire breast as evenly as possible, then rub the outside of the skin with the garlic powder mixture.
- Place the turkey breast on top of the onions and garlic in the slow cooker and set the slow cooker to low. Cook until the meat is falling apart, 6 to 8 hours depending on the size of the breast.
- Remove the turkey and any bones from the slow cooker. Pull the meat off of the bone and place the turkey back into the juices left in the slow cooker. Using 2 forks, shred the meat in the juices and allow to rest for 5 to 10 minutes before serving.
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CROCK POT SLOW COOKER TURKEY BREAST RECIPE - WHOLESOME YUM
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5/5 (22)Calories 317 per servingCategory Main Course
- In a small bowl, mash together the butter, salt, pepper, garlic, rosemary, thyme, parsley, and paprika.
- Use paper towels to pat the turkey VERY dry, so that the herb butter sticks better. Rub the butter all over the top and sides of the turkey breast. (It's ok if it doesn't fully spread, just pat it down as best you can.)
- Grease the bottom of the slow cooker with more butter. Place the onion inside and pour the chicken broth over it. (The onion will help keep the turkey raised.) Place the turkey breast on top of the onion.
- Cover and cook for 6-8 hours on low or 4-5 hours on high, until internal temperature reaches at least 160 degrees F (71 degrees C) inside (it will rise another 5 degrees during broiling and resting). If you can, lift the lid about an hour into cooking and use a pastry brush to spread the herb butter more evenly over the top and sides of the turkey. (Don't use melted butter from the beginning because it will all drip off the cold turkey.)
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- Brine the turkey for 8 to 12 hours using my Turkey Brine recipe. I recommend doing this the night before and letting it sit in the fridge overnight. You can also prepare the Herb Butter in advance so it's ready to go when the bird is.
- Slice the onion and arrange the slices on the bottom of the slow cooker. Crush the garlic and add it to the slow cooker as well.
- Remove the turkey from the brine and pat it dry with paper towels. Use your hands to rub the herb butter under the skin and all over the turkey. Place the turkey in the slow cooker over the top of the onions and garlic.
- Cook for 4 to 5 hours on low heat or until the turkey reaches an internal temperature of 165 degrees F. Baste the turkey with the melted butter from time to time.
CROCK POT TURKEY BREAST - JULIE'S EATS & TREATS
From julieseatsandtreats.com
5/5 (11)Total Time 6 hrs 15 minsCategory Main CourseCalories 557 per serving
- Strain broth from crock pot into a measure cup. You should have at least two cups. If you don’t top it off with chicken broth.
CROCK POT TURKEY BREAST - KITCHEN DREAMING
From kitchendreaming.com
5/5 (3)Total Time 6 hrs 10 minsCategory DinnerCalories 274 per serving
- Clean and rinse the turkey under cold water and pat dry. Coat the turkey with oil or fat free cooking spray. Season with House Blend Seasoning Salt all over turkey. If desired, add also some ground poultry seasoning.
- Add vegetables and 1/2 cup water to the bottom of the Crock Pot, then transfer the Turkey into a 6-quart slow cooker. Cover and cook on LOW for 5-6 hours or until tender and the internal temperature reaches 165°F and the juices run clear.
- Remove turkey from Crock Pot and strain the liquid, discarding the vegetables. Reserve at least 2 cups of drippings for the pan gravy. If there is not enough drippings to fill 2 cups of liquid, use chicken or Turkey broth to make up the difference.
- Add butter into a small saucepan and melt. Next add the flour and coat it in the butter. This forms a roux which makes a smooth gravy.
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