Crock Pot Turkey Breast

Crock Pot Turkey Breast might be just the main course you are searching for. This recipe serves 4 and costs $1.69 per serving. One portion of this dish contains roughly 52g of protein, 14g of fat, and a total of 378 calories. This recipe from Jessica Gavin requires garlic powder, boneless turkey breast, paprika, and chicken stock. A couple people made this recipe, and 20 would say it hit the spot. From preparation to the plate, this recipe takes roughly 3 hours and 15 minutes. Overall, this recipe earns a solid spoonacular score of 75%. Crock Pot Turkey Breast, Crock Pot Turkey Breast, and Crock Pot Turkey Breast are very similar to this recipe.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 180 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place turkey breast on a sheet pan and dry with paper towels.In a small bowl combine paprika, thyme, salt, pepper, garlic powder and olive oil.Spread spice mixture evenly over both sides of the turkey breast.Sprinkle garlic cloves, onions and rosemary evenly over the bottom of a 6-quart sized slow cooker. Place the turkey breast in the slow cooker on top of the garlic, onions, and rosemary.Cover and cook on LOW setting for 3 hours. Cook turkey until it reaches an internal temperature of 165F. Check at 2 1/2 hours and continue to cook as needed.Remove from the slow cooker and put the turkey on a sheet pan lined with foil.Set oven to broil. Place turkey in the oven about 12-inches away from the top. Broil until the skin is golden brown and crispy, 5 to 7 minutes. Keep a close eye that the skin does not burn, as it cooks very quickly. Allow to rest for 10 minutes before slicing. Meanwhile make the gravy.Strain the contents of the slow cooker into a bowl, reserving only the juices. It should yield about 1/2 cup of liquid.Heat a medium sized pan over medium heat. Melt the butter in the pan and then whisk in the flour. Once a pale roux is formed, turn the heat up to medium-high.Gradually whisk in the reserved turkey juices and 1/2 cup of chicken stock. Continously stir until thickened and add more chicken stock as needed until the desired consistency is reached. Season gravy with salt and pepper. Slice the turkey and serve with gravy.

 

Step by step:

1. Place turkey breast on a sheet pan and dry with paper towels.In a small bowl combine paprika, thyme, salt, pepper, garlic powder and olive oil.

2. Spread spice mixture evenly over both sides of the turkey breast.Sprinkle garlic cloves, onions and rosemary evenly over the bottom of a 6-quart sized slow cooker.

3. Place the turkey breast in the slow cooker on top of the garlic, onions, and rosemary.Cover and cook on LOW setting for 3 hours. Cook turkey until it reaches an internal temperature of 165F. Check at 2 1/2 hours and continue to cook as needed.

4. Remove from the slow cooker and put the turkey on a sheet pan lined with foil.Set oven to broil.

5. Place turkey in the oven about 12-inches away from the top. Broil until the skin is golden brown and crispy, 5 to 7 minutes. Keep a close eye that the skin does not burn, as it cooks very quickly. Allow to rest for 10 minutes before slicing. Meanwhile make the gravy.Strain the contents of the slow cooker into a bowl, reserving only the juices. It should yield about 1/2 cup of liquid.

6. Heat a medium sized pan over medium heat. Melt the butter in the pan and then whisk in the flour. Once a pale roux is formed, turn the heat up to medium-high.Gradually whisk in the reserved turkey juices and 1/2 cup of chicken stock. Continously stir until thickened and add more chicken stock as needed until the desired consistency is reached. Season gravy with salt and pepper. Slice the turkey and serve with gravy.

Nutrition Information:

covered percent of daily need