Tender, juicy, and flavorful, this Crock Pot Turkey Breast is ideal for a simple weeknight supper or festive meal. With less hands-on time, slow cooking guarantees that the turkey remains juicy and flavored with aromatics and herbs.
For a hearty and stress-free dinner, serve sliced with gravy, roasted veggies, or your preferred sides.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Turkey breast | 3–4 lbs | Boneless, skin-on or skinless |
| Olive oil | 2 tablespoons | For searing (optional) |
| Garlic | 4 cloves | Minced |
| Onion | 1 medium | Sliced |
| Carrots | 2 | Chopped |
| Celery | 2 stalks | Chopped |
| Chicken or turkey broth | 1 cup | |
| Fresh rosemary | 2 sprigs | |
| Fresh thyme | 2 sprigs | |
| Salt | 1 teaspoon | |
| Black pepper | ½ teaspoon | |
| Paprika | 1 teaspoon | Optional for color |
Instructions
1.Flavor-enhancing Sear
In a skillet, heat the olive oil over medium-high heat. Sear the turkey breast until golden brown on all sides. If you are pressed for time, you may omit this, but it adds taste.
2.Get the Crock Pot ready.
Put the celery, carrots, and onion slices in the slow cooker’s bottom. Add the herbs and garlic.
3.Add the broth and turkey.
Arrange the turkey breast over the veggies. Add the turkey or chicken broth. Add paprika, salt, and pepper for seasoning.
4.Cook
Cook, covered, on LOW for 6–7 hours or HIGH for 3–4 hours, or until the internal temperature reaches 165°F (74°C).
5Slice and Rest
Before slicing, take the turkey out of the crock pot and give it ten minutes to rest. If you want to make gravy, strain the vegetables and juices.
Tips for the Juiciest Turkey
- For ideal doneness, use a meat thermometer.
- Prevent overcooking because slow cookers have different temperatures.
- For added taste, add aromatics and herbs.
- The turkey stays moist if it is rested before slicing.
Serving Suggestions
- Serve with stuffing, roasted veggies, or mashed potatoes.
- Use leftovers in salads or sandwiches.
- For a festive touch, serve with gravy or cranberry sauce.
- For a lighter supper, serve with quinoa or rice.
Storage
- Cooked turkey can be kept in the refrigerator for up to four days in an airtight container.
- Freezer: Slices can be frozen for up to three months.
- Gently reheat to prevent drying out
