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 Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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