Have you ever thought about cooking your Thanksgiving turkey in a slow cooker? Well, unfortunately you can’t put a whole turkey in there, but, you can cook a turkey breast. Believe it or not, they actually say slow cooker friendly on the wrapper, well, at least the one I picked up did. My friends and I had our 2nd Annual Friendsgiving Celebration last weekend, and when I offered to bring the turkey in my mind I was already thinking of a slow cooker turkey breast since there wasn’t going to be that many of us. I decided on a turkey breast that was 7.5 lbs. Now, when I brought him home and tested him out in my slow cooker I freaked out a little bit because he didn’t fit. Well, he fit I just couldn’t put the cover on the slow cooker. But, I thought to myself that once he thawed out he should just fine.
On the day of the get together I got up early just in case it took longer than directed and in case of any other mishaps. I began by placing a chopped carrot, onion and celery in the bottom of my slow cooker. I then placed the turkey breast on top of the vegetables and sprinkled him – oh, and yes, I always refer to my turkey as him or he, it’s because of Tom The Turkey – with an herb and spice mix and then drizzled melted butter over him. If you don’t have the specific spices that I used below feel free to create your own spice mix.
After a little coercion I was able to get the cover snug on top and I set him to cook on low. I was planning on him being done between 6-7 hours.
While the pop-up time did pop out at 6 hours I decided to leave him in there a little longer just to be sure. I figured he wouldn’t dry out in a slow cooker. And unfortunately the one downfall of cooking a turkey in a slow cooker is not getting that nice browned skin.
But, that was nothing that a few minutes under the broiler couldn’t resolve.
So, would I make a turkey breast like this again? Yes! It’s stress-free and pretty much guarantees that you will have a juicy turkey. I am tempted to go my usual route of brining the turkey beforehand next time though. Oh, one thing I was able to make with this turkey that I had never been able to do before was gravy. There was a decent amount of drippings left in the slow cooker and I must say, homemade gravy from the drippings beats anything you buy in the store hands down.
Slow Cooker Herbed Turkey Breast
1 carrot, peeled and chopped into 1-inch pieces
1 onion, chopped into 1-inch pieces
1 celery stalk, chopped into 1-inch pieces
3 tablespoons onion powder
1/2 teaspoons sage
1/2 teaspoon celery seed
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 6 to 7 lb. bone-in turkey breast
2 tablespoons unsalted butter, melted
2 tablespoons cornstarch
In the slow cooker toss together the carrot, onion and celery.
In a small bowl mix the herbs and spices.
Place the turkey on top of the vegetables and sprinkle with the spice mixture. Try to get some of the mixture under the skin of the turkey as well. Drizzle with the melted butter. Cover and cook on low for 6 to 7 hours, or until fully cooked – 165 F
When the turkey is done, preheat the oven to broil and place the turkey in a roasting pan and broil for a few minutes to brown the skin. Don’t leave it in the oven too long or the turkey could dry out.
Combine the cornstarch with 2 tablespoons of water.
Strain the remaining liquid in the slow cooker into a medium saucepan. Bring to a bowl over medium-high heat. Whish in the cornstarch mixture and cook until the gravy thickens.
Slice the turkey and serve with the gravy.
Recipe from Slow Cooker Family Favorites