CROCKPOT TURKEY BREAST

CROCKPOT TURKEY BREAST

INGREDIENTS
  • 1 bone-in turkey breast (5-6 pounds), completely thawed
  • 5 stalks celery
  • 2 yellow onions
  • About a cup (~12-15) baby carrots
  • 1 cup chicken broth
  • 6 tablespoons butter, separated
Seasonings
  • 1 tablespoon dried minced garlic
  • 1 teaspoon seasoned salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried sage
  • Optional: 1/4 teaspoon dried thyme*
INSTRUCTIONS
  1. Make sure the turkey breast is completely thawed — this can take 1-2 days in the fridge so be prepared. It isn’t food safe to thaw a turkey in the crockpot.
  2. Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray.
  3. Place the celery at the bottom. Cut one yellow onion into large chunks and add it to the bottom. Add the baby carrots. Pour the chicken broth on top.
  4. Cut off the skin of the turkey breast (OR leave it on, whatever you prefer — see last paragraph of blog post for more notes on this)
  5. Place the turkey breast, BREAST DOWN on top of the vegetables.
  6. Cut the other onion in half and place inside the turkey with 4 tablespoons butter.
  7. Stir together all of the seasonings and rub all over the turkey. If leaving the skin on, make sure to rub the seasonings under the skin.
  8. Melt the remaining 2 tablespoons of butter and, using a pastry brush, brush it all over the turkey.
  9. Cover the crockpot and cook on high for 1 hour and then low for 5-7 hours or until the turkey’s internal temperature reaches 165 degrees F and it is very tender.
  10. Remove the turkey from the crockpot and turn so it is breast up.
  11. Start by removing the wishbone and then remove all the other bones. Take the large pieces of meat and slice them.
  12. Enjoy.

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