This Crock Pot Turkey Breast is the easiest way to cook a turkey breast and frees up your oven for all those tasty appetizers, sides, and desserts! It is moist and juicy and takes just minutes to prepare. Afterward, use the drippings to make a superb pan gravy! A roast dinner isn't complete without gravy. This Crock Pot Turkey Breast (slow cooker) is perfect for a small gathering of between 1 and 6 people.
Turkey or chicken stockoptional, as needed for gravy
Salt & Pepper to taste
Poultry seasoningto taste, optional
Instructions
Clean and rinse the turkey under cold water and pat dry. Coat the turkey with oil or butter. Place any leftover butter under the skin by making small pockets. his will help to baste the turkey while cooking.
Season the turkey with salt and pepper on all sides and inside the cavity. If desired, add also some poultry seasoning and freshly minced herbs like rosemary and thyme.
Into the bottom of a 6-quart crock pot, add the vegetables and stock, then transfer the turkey into the slow cooker.
Cover and cook on LOW for 5-6 hours or until the internal temperature reaches 165°F and the juices run clear.
Remove the turkey from Crock Pot. Reserve the vegetables and pan drippings in the crock pot. These will be used in step 2 below.
If crisping up the skin set it on a rimmed baking sheet and transfer it into a preheated oven set to broil. Broil for approximately 1 minute on each side being careful not to burn. [See Note 2]
Remove the turkey from the oven and set aside to rest; for 10 to 15 minutes. While the turkey rests, prepare the pan gravy,
Once rested, carve the turkey breast and place it on a serving platter. [See Note 3]
Pan Gravy
Into a small saucepan, add the butter and melt of medium heat, Once the butter has melted, add the flour and whisk to combine. This forms the roux which is the base of the gravy. The longer you cook the roux, the darker it will become. This will make your gravy a little darker and flavorful. For chicken and turkey gravy, try for a honey-colored roux.
Next, strain the pan drippings into the crock pot and discard the vegetables. You will need at least 2 cups of drippings for the pan gravy. If there are not enough drippings to fill 2 cups of liquid, use chicken or turkey stock or broth to make up the difference.
Whisk in the 2 cups of pan drippings and season with salt, ground black pepper, and ground poultry seasoning, if desired.
Bring gravy to a boil over medium-high heat, whisking constantly - removing any lumps. Once you reach a boil, turn the heat down to a simmer and cook until the gravy thickens to your desired consistency, about 2 to 5 minutes.If the gravy becomes too thick you may opt to thin it out with some additional chicken stock, turkey stock, or water.
Notes
For gluten-free gravy, use cornstarch in place of the flour.
When crisping the skin, place turkey breast on a sheet pan or baking dish under broiler till you get the desired crispness on the skin. Be sure to key an eye on it, as a broiler can burn food quickly.
Carving the Turkey Breast
Find the breastbone between the center of the two breasts. Insert your knife beside the side of that bone and slice down to the Carving board.
As you slice, stay as close to that breastbone as possible and you'll see the breast meat start to naturally separate from the bones. Repeat with the top portion of the breast.
Set the breast aside and repeat these steps for the other breast.
Slice each breast as thinly as possible, place on the platter, and then gently fan the slices apart.