Crock Pot Turkey Breast

If you aren’t hosting a major feast, using your crock pot to cook a turkey breast is a simple way to get a traditional meal with way less effort on your part.  I was a little nervous to make this on Thanksgiving since I’d never tried it before and didn’t want to botch the most important food of the meal, but I was thrilled with the results.  The meat was flavorful, tender, moist, and pulled right away from the bone.

One warning note – If you like crunchy turkey skin to eat, then this method is not for you.  The skin acts as a barrier, keeping the moisture in, but remains soft and pliable throughout the cooking process.  We pulled our turkey skin off and discarded it before serving.

Crock Pot Turkey Breast

• 1 bone-in turkey breast, thawed (make sure it’s a size that will work for your slow cooker, my bird was just under 5 pounds)
• 1/4 c. butter* (I used reduced-fat margarine with great results)
• 1/2 tsp. poultry seasoning
• 2 large garlic cloves, minced
• 1/4 tsp. thyme
• 1 tsp. parsley
• 1/4 tsp. pepper
• 1 can reduced-sodium chicken broth
• 2 c. chopped celery and carrots
• 1 small onion, cut into 1/8 chunks
• 1/2 tsp. Worcestershire sauce
• 1 lemon, sliced (lemon flavor does come through, so don’t use for a more traditional flavor)

Prepare butter by adding the poultry seasoning, garlic, thyme, and parsley, mixing until well combined.  Chill until needed.  Prepare all vegetables.  Fill your crock pot with the broth, most of the carrots, celery, and onion.  Add the Worcestershire sauce and pepper. Remove turkey breast from packaging, drain excess liquids.  With your fingers, loosen the skin over the breast, then massage herbed butter under the skin until all is dispersed.  If using lemon, slide a few slices under the skin on each half.  Place remaining vegetables and lemon slices inside the rib cavity, then lower the turkey into the slow cooker (breast side up).

Cover and cook on low for 8 hours.  Let turkey stand before carving.  Drippings make a simple gravy by taking them out of the slow cooker, and simmering in a sauce pan with a mixture of 1 c. water and 1/4 flour.

*Use lactose-free butter or margarine for a dairy-free option.