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Juicy Crockpot Turkey Breast with Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 78 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 5 to 6 hours
  • Total Time: 5 hours 10 minutes to 6 hours 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crockpot Turkey Breast recipe delivers a juicy and flavorful turkey breast cooked low and slow with aromatic vegetables and a seasoned butter rub. It’s an effortless way to prepare tender turkey with minimal hands-on time, perfect for a comforting family meal or holiday dinner.

Ingredients

Units Scale

Turkey and Butter Rub

  • 4 tablespoons butter, softened
  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

Vegetables and Broth

  • 1 cup chicken broth
  • 3 stalks celery, halved
  • 3 carrots, quartered
  • 1 large yellow onion, sliced into 1/2 inch wedges
  • 1 boneless turkey breast with skin, about 2 to 2 1/2 pounds

Instructions

  1. Prepare the Butter Rub: In a small bowl, combine the softened butter with kosher salt, onion powder, garlic powder, black pepper, and paprika. Mix thoroughly until all spices are evenly incorporated into the butter.
  2. Apply the Butter Rub to Turkey: Spread the seasoned butter mixture evenly all over the turkey breast, ensuring the entire surface, especially under the skin if possible, is covered to maximize flavor and moisture.
  3. Prepare Slow Cooker Base: Pour chicken broth into the bottom of the slow cooker, then add the halved celery, quartered carrots, and sliced onion to create a flavorful bed for the turkey.
  4. Place Turkey in Slow Cooker: Set the turkey breast skin side up on top of the vegetables in the slow cooker, allowing it to cook evenly and absorb the flavors from the broth and vegetables.
  5. Cook the Turkey: Cover the slow cooker with its lid and cook on the low setting for 5 to 6 hours. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C), which indicates the turkey is fully cooked and safe to eat.
  6. Optional Broiling for Crispy Skin: For a browned and crispy skin, transfer the cooked turkey breast to a foil-lined baking sheet and broil in the oven for 3 to 5 minutes until the skin is golden and crisp.
  7. Rest and Serve: Let the turkey rest for about 10 minutes before slicing. This resting period allows juices to redistribute throughout the meat, ensuring a tender and juicy serving.

Notes

  • This method ensures the turkey breast remains juicy and tender, eliminating the dryness commonly experienced with oven roasting.
  • You can vary the spices in the butter rub to customize the flavor profile to your liking.
  • The cooked vegetables can be served alongside the turkey or pureed into a side dish or gravy base.
  • Leftovers store well in the refrigerator for up to 3 days and make great sandwiches or salads.

Nutrition

  • Serving Size: 1 serving (about 6 oz cooked turkey breast with vegetables)
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 420 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 7 g
  • Fiber: 2 g
  • Protein: 40 g
  • Cholesterol: 110 mg

Find it online: https://emilyquickdinners.com/juicy-crockpot-turkey-breast-with-vegetables-recipe/