Ella Walter
Cooking a Butterball turkey breast in a crock pot is a convenient way to prepare a delicious, juicy, and tender meal without tying up your oven. The cooking time will depend on the weight of the turkey breast and the desired level of doneness, but generally, it involves slow cooking the meat for several hours until it reaches the desired internal temperature. This guide will explore the steps to cook a Butterball turkey breast in a crock pot, ensuring a mouth-watering result every time.
| Characteristics | Values |
|---|---|
| Weight of Turkey Breast | 2-9 pounds |
| Type of Turkey Breast | Boneless or bone-in |
| Cook Time | 3-10 hours |
| Cook Temperature | Low |
| Internal Temperature | 140-170˚ F |
| Prep Time | 5 minutes |
| Liquid | 1/2-1 cup of water, broth, wine, or stock |
| Seasoning | Salt, pepper, herbs, and spices |
| Netting | Leave on during cooking, remove before serving |
| Sides | Gravy, mashed potatoes, salads, casseroles, sandwiches, pasta |
| Leftovers | 3-4 days in the refrigerator, 2-3 months in the freezer |
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What You'll Learn
Prep and seasoning
First, remove the turkey breast from its outer packaging. If it is a boneless breast, leave the string netting in place; if it is a bone-in breast, you can choose to leave the netting on or take it off. Pat the meat dry with paper towels.
Next, season the turkey breast. You can spray the entire outside of the turkey breast with nonstick cooking spray or brush it lightly with olive oil. Then, season all sides of the meat with salt, pepper, and your choice of herbs and spices. If using a butterball turkey breast, or other pre-brined turkey breast, you may want to use only 1 teaspoon of kosher salt instead of 2, as it's already salted. You can also sprinkle the turkey breast with a pack of dry onion soup mix and dot the top with butter.
If you want to add some vegetables to the crock pot, cut an onion in half and then cut each half into strips. Add the sliced onion to the bottom of the crock pot along with some garlic cloves. You can also add some broth or water to the crock pot—this will help to prevent the meat from drying out and burning the bottom of the pot. However, some people choose not to add liquid, as they find that the meat produces enough liquid during cooking.
Finally, place the seasoned turkey breast in the crock pot skin-side up. If you are cooking a boneless turkey breast, you can choose to remove the netting to season the entire surface of the meat and then place the netting back on before putting the turkey breast in the crock pot.
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Cooking time and temperature
Firstly, it is essential to adjust the cooking time based on the weight of your turkey breast. As a general rule of thumb, a boneless turkey breast should be slow-cooked on the low setting for approximately 1.5 to 2 hours per pound. For instance, a 2-pound roast should cook for about 3 hours, while a 4-pound roast may take around 6 to 8 hours.
For a 3-pound Butterball boneless turkey breast, it is recommended to cook it on low heat for at least 8 hours, and up to 10 hours for optimal results. This extended cooking time ensures that the meat is tender and moist. However, it is crucial to ensure that your crockpot has a small amount of liquid to prevent the meat from drying out or burning.
When cooking a bone-in turkey breast, a slightly longer cooking time may be required. It is suggested to cook it on low for about 6 hours to achieve a juicy and flavorful result.
To ensure your Butterball turkey breast is cooked to perfection, it is advisable to use a meat thermometer. The internal temperature of the meat should reach 165°F (74°C) to be considered safe for consumption. Some sources suggest aiming for a slightly higher temperature of 170°F.
Additionally, it is worth noting that the cooking time may vary depending on your crockpot's specific characteristics and your personal preferences for doneness. Therefore, it is always a good idea to monitor the meat's temperature and adjust the cooking time accordingly.
In summary, when preparing a Butterball turkey breast in a crockpot, it is essential to consider the weight of the meat and adjust the cooking time accordingly. Using a meat thermometer to ensure the internal temperature reaches 165°F to 170°F will guarantee a delicious and safe meal. With these guidelines, your crockpot Butterball turkey breast will surely impress!
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Using a meat thermometer
When using a meat thermometer, insert it into the thickest part of the breast, avoiding any bones. You should also ensure that the thermometer is not touching any part of the slow cooker, as this can affect the reading. If your turkey breast is particularly large, you may need to insert the thermometer in multiple places to get an accurate reading.
It is important to note that the temperature of the turkey will continue to rise even after it has been removed from the slow cooker. This is because the meat retains heat, and the internal temperature can increase by 5-10 degrees during the "resting" period. Therefore, it is recommended to remove the turkey from the slow cooker and let it rest for 10-15 minutes before slicing. This will give you a final internal temperature of 165°F-170°F, ensuring that your turkey is safe to eat.
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Making gravy
Once your turkey breast is cooked, remove it from the crockpot and let it rest for 10-20 minutes before slicing. You can make gravy with the leftover liquid in the crockpot. To make gravy from the drippings, melt 2 tablespoons of butter or fat from the drippings over medium-high heat. Add 2 tablespoons of flour and whisk together to form a roux. Cook the roux for at least one minute.
You can also make gravy using the juices from the rested turkey. After removing the netting and slicing the turkey, pour the juices into a bowl or jug and use them as a base for gravy. You can thicken the gravy by adding a cornstarch slurry (cornstarch mixed with water) and whisking it through.
If you prefer a thicker gravy, you can use a combination of butter and flour to create a roux. Cook the roux over medium heat until it reaches your desired colour and thickness. Then, slowly whisk in the juices from the turkey until you've added all the juices or your gravy is your desired consistency.
For a gluten-free option, you can use a mixture of tapioca starch and water to thicken the gravy. Simply mix equal parts tapioca starch and water, then slowly whisk it into the juices until you've reached your desired consistency.
If you're short on time, you can also use a readymade gravy mix. Simply follow the packet instructions and add your desired amount of leftover liquid or turkey juices to create a flavourful gravy.
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Storing leftovers
Leftover turkey is a versatile ingredient. It can be used in sandwiches, casseroles, salads, pasta dishes, and more. For example, you can make a turkey pasta salad with mustard-vinaigrette dressing or turkey and spinach lasagna.
When preparing to store your leftover turkey, it is important to let the meat cool before slicing it. This will prevent it from drying out or becoming shredded. You can also use the juices from the crockpot to make gravy, which can be frozen and used at a later date.
Additionally, if you have cooked vegetables in your crockpot, such as onions, garlic, or carrots, these can also be stored and used as a side dish or in other recipes.
Remember to practice safe food handling when storing and reheating leftovers to prevent foodborne illnesses.
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Frequently asked questions
It depends on the weight of the turkey breast. A 3-pound boneless turkey breast should be cooked on low for at least 8 hours. A bone-in turkey breast weighing 3 to 9 pounds should be cooked on low for 6 hours.
The internal temperature should reach 165 degrees Fahrenheit.
Place the turkey skin-side up on a rimmed baking sheet and broil for 5-10 minutes, or until the skin is crisped to your liking.
You should add at least 8 ounces of liquid (water, broth, wine, or a combination) to a 3-pound turkey breast.
Leftover turkey can last for 3-4 days in an airtight container in the refrigerator. You can also freeze cooked turkey breast meat for 2-3 months.
