Cody Casey
Cooking turkey breast in a crock pot is an easy and convenient way to prepare a delicious, juicy, and tender holiday meal. The slow cooker method locks in moisture, making the meat tender and reducing the risk of overcooking. This foolproof recipe is perfect for small gatherings and can be customised with various herbs and spices. The cooking time varies depending on the weight of the turkey breast, but the process is simple and forgiving, allowing you to enjoy a tasty meal without the fuss of roasting a whole bird.
| Characteristics | Values |
|---|---|
| Recipe | Crock Pot Turkey Breast |
| Recipe Creator | daddyoftwo83 |
| Recipe Type | Holiday or dinnertime |
| Recipe Yield | 12 servings |
| Recipe Difficulty | Easy |
| Recipe Ingredients | Turkey breast, onion, garlic, butter, chicken broth, rosemary, thyme, parsley, salt, pepper, paprika, olive oil, flour |
| Recipe Equipment | Crock Pot, small bowl, skillet/saucepan, oven-safe dish/sheet tray, meat thermometer |
| Recipe Instructions | Thaw, rinse, and pat dry the turkey breast. Peel and cut onions into wedges. Whisk together garlic and herbs with butter to make herb butter. Grease the Crock Pot, place onions inside, and pour in chicken broth. Rub the turkey breast with herb butter and place it in the Crock Pot. Cook on low for 6 hours or on high for 2-3 hours. Broil until golden brown and let sit for 10 minutes before serving. |
| Nutrition Information | Calories: 375-705kcal, Carbohydrates: 8g, Protein: 63-115g, Fat: 11-24g, Sodium: 1385-1468mg, Fiber: 1-2g, Sugar: 2-4g |
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What You'll Learn
Prep: Thaw, season, and rub the turkey breast with herb butter
To start, you'll need to thaw your turkey breast if it's frozen. Place it in the refrigerator for a day or two, depending on its size, to defrost safely and gradually. Once thawed, take the turkey breast out of the fridge an hour before you plan to cook it. This will allow it to come to room temperature, ensuring more even cooking.
Now, it's time to season the turkey breast. Start by patting the surface dry with paper towels. A dry surface will help the seasoning stick to the meat better. Then, season the turkey breast generously with salt and pepper on all sides. You can also add other dried herbs and spices of your choice, such as thyme, rosemary, garlic powder, or paprika, to enhance the flavor. Rub the spices onto the meat, ensuring an even coating.
Next up: herb butter. For this, you'll need softened butter (around 4 tablespoons) and some fresh herbs. Choose herbs that complement the flavors you've already added, such as rosemary, thyme, sage, or parsley. Finely chop your chosen herbs and mix them into the softened butter. You can also add a clove of crushed garlic or some grated lemon zest for an extra punch of flavor. Once your herb butter is ready, use your hands or a spoon to carefully lift the skin of the turkey breast and rub the herb butter onto the meat under the skin. This will help keep the meat moist and flavorful as it cooks.
Make sure to get the herb butter as evenly distributed as possible. Once you're done, pull the skin back into place and use your hands to rub and smooth the skin, ensuring it remains attached to the meat. Your turkey breast is now ready to be placed in the crock pot for cooking!
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Cook: Place the turkey breast in the crock pot and cook for 6-8 hours
Now that you've prepared your turkey breast, it's time to cook it! Place the seasoned turkey breast in the crock pot, skin side up. If the skin is facing upwards, it’s less likely to tear when removing the turkey breast from the slow cooker. This will also allow the skin to develop a delectable colour.
Cover the crock pot and cook the turkey breast for 6-8 hours. The exact cooking time will depend on the weight of your turkey breast and whether it is boneless. Boneless turkey breasts cook faster, while bone-in turkey breasts can take up to 8 hours on low heat to reach an internal temperature of 165°F.
If you're using a programmable slow cooker, you can set it to switch to a warm setting at the end of the cooking time. This will ensure that your turkey stays warm until you're ready to serve it.
Once the turkey is cooked, let it rest for 5 to 10 minutes before slicing and serving. This will allow the juices to settle, ensuring a juicy and tender turkey breast.
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Temperature: Ensure the internal temperature reaches 165°F
It is essential to ensure that your turkey breast reaches a safe internal temperature of 165°F when slow cooking in a crock pot. This temperature threshold is critical to eliminating harmful bacteria and ensuring the meat is cooked safely and ready to eat.
To monitor the internal temperature, utilize a reliable meat thermometer, inserting it into the thickest part of the turkey breast. It is important to note that the temperature should be measured at the thickest section, as this part of the meat will take the longest to cook. By inserting the thermometer into the center of the thickest portion, you can accurately assess whether the meat has reached the desired temperature.
If you're cooking a stuffed turkey breast, it's crucial to verify that both the meat and the stuffing have reached 165°F. Bacteria can thrive in the stuffing's moist environment, so attaining this temperature ensures that any harmful bacteria are eliminated, preventing foodborne illnesses.
Once the internal temperature reaches 165°F, your turkey breast is safe to eat. However, depending on your preference, you may choose to cook it longer to attain a higher internal temperature, resulting in a more well-done meat. Some people prefer their turkey breast to be cooked to an internal temperature of 170-175°F, which results in a drier, more thoroughly cooked meat. Nonetheless, the minimum safe temperature to consume poultry is 165°F.
Remember, even after removing the turkey breast from the crock pot, it will continue to cook slightly due to residual heat. This phenomenon, known as "carry-over cooking," means that the meat will continue to increase in temperature even after being removed from the heat source. Therefore, it is advisable to remove the meat from the crock pot when it reaches a temperature of 160-165°F, as it will continue to increase by a few degrees during the resting process.
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Broil: Transfer to the oven to brown the skin
To get a nice brown colour on your turkey breast, you can transfer it to the oven to broil. Broiling is a great way to get the skin crispy and brown, which is something that a crock pot won't achieve.
Firstly, ensure your turkey breast is cooked through. You can use a meat thermometer to check this. The centre of the meat should reach 165° Fahrenheit.
When your turkey is cooked, remove it from the crock pot and place it on an oven-proof dish. Set your oven to a high temperature and place the turkey breast inside. Keep a close eye on it, as it will brown quickly. You can also use the broiler setting on your oven, if it has one.
If you want to add extra colour to the skin, you can use soy sauce and paprika before placing the turkey in the oven.
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Rest: Let the meat rest for 10 minutes before serving
Resting the meat is a crucial step in the cooking process. Once you have removed the turkey breast from the crock pot, place it on a carving board and let it rest for 10 minutes before slicing. This allows the juices to settle, ensuring the meat is tender and juicy.
The resting period is essential because it lets the meat reabsorb its juices, making it moist and flavourful. This is especially important if you are cooking a large piece of meat, like a turkey breast, as the juices can pool in one area while cooking, causing an uneven distribution of flavour.
During the cooking process, the meat's fibres contract, squeezing out the juices and drying out the meat. By letting the meat rest, you give the fibres time to relax and reabsorb those juices, resulting in a more tender and succulent bite.
Additionally, resting the meat makes it easier to carve. The 10-minute break gives the meat time to cool down slightly, making it less likely to fall apart when sliced. This ensures that you get nice, even slices of turkey breast to serve.
Finally, resting the meat gives you a chance to finish preparing the rest of the meal. While the turkey is resting, you can quickly whip up a gravy using the drippings from the crock pot, or prepare some side dishes to accompany your juicy turkey breast.
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Frequently asked questions
A 3-4 pound turkey breast will fit in your crock pot and cook in the recommended time. You can also use a larger turkey breast, but you may need to adjust the cooking time accordingly.
The cooking time will depend on the size of your turkey breast and whether it is boneless or bone-in. For a boneless turkey breast, cook for 5-6 hours on Low or 3-3.5 hours on High. For a bone-in turkey breast, cook for 6-7 hours on Low or 3.5-4.5 hours on High.
You can use a variety of ingredients to season your turkey breast, such as butter, garlic, fresh herbs (rosemary, thyme, parsley), salt, pepper, and paprika. You can also use onion to create a rack at the bottom of the crock pot, which helps the turkey cook more evenly.
It is recommended to cook the turkey breast on Low heat to ensure that it turns out moist and tender. You can also cook it on High for a shorter period of time, but be sure to check the internal temperature of the turkey breast to ensure it is fully cooked.
The turkey breast is done cooking when it reaches an internal temperature of 165 degrees F at its thickest part. You can use a meat thermometer to check the temperature. Let the turkey rest for about 10 minutes before carving to allow the juices to settle.
