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:

1/2 teaspoon black pepper

2 pounds turkey breast boneless, skin on

2 tablespoons butter

1 cup unsalted chicken stock

3/4 teaspoon dried thyme

2 tablespoons all-purpose flour

6 cloves garlic roughly chopped

1 1/4 teaspoon garlic powder

1 1/4 teaspoon kosher salt plus more for seasoning

4 teaspoons extra-virgin olive oil

1 cup yellow onion 1-inch dice

3/4 teaspoon paprika

3 sprigs rosemary

Equipment:

paper towels

bowl

frying pan

slow cooker

aluminum foil

oven

whisk

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:

Quickview
378k Calories
51g Protein
14g Total Fat
11g Carbs
23% Health Score
Limit These
Calories
378k
19%

Fat
14g
22%

  Saturated Fat
5g
32%

Carbohydrates
11g
4%

  Sugar
2g
3%

Cholesterol
139mg
46%

Sodium
1333mg
58%

Get Enough Of These
Protein
51g
104%

Vitamin B3
23mg
119%

Vitamin B6
1mg
96%

Selenium
55µg
79%

Phosphorus
581mg
58%

Vitamin B2
0.42mg
25%

Vitamin B12
1µg
24%

Zinc
3mg
22%

Potassium
719mg
21%

Vitamin B5
1mg
19%

Magnesium
67mg
17%

Iron
2mg
12%

Manganese
0.23mg
12%

Vitamin B1
0.16mg
11%

Copper
0.2mg
10%

Folate
35µg
9%

Vitamin A
418IU
8%

Vitamin E
1mg
7%

Vitamin K
7µg
7%

Calcium
60mg
6%

Vitamin C
4mg
6%

Fiber
1g
5%

Vitamin D
0.33µg
2%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

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Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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