Cooking turkey breast in the crock pot is the absolute easiest, moistest, most delicious way you’ll ever eat turkey! I always make it this way for holiday meals. The beauty of it for the holidays is that I do all this way ahead of time (minus the gravy), place it in a glass baking dish, pour the broth all over the top, cover well, and freeze. Then when ready to serve, just heat it up and make the gravy. No holiday turkey was ever easier.
Now the holidays are over, but I also make this fairly often for a weeknight dinner. (I like to stash away a few turkey breasts that have been on sale through the holidays). The morning preparation takes under 5 minutes and you come home to a house that smells glorious! Your family will be thrilled when they walk in the door!
- 7 -8 pound turkey breast (I always use a frozen one)
- 1 large carrot, cut into chunks
- 1 large stalk of celery, cut into chunks
- 1/2 large onion, cut into chunks
- 1/2 stick butter, melted
- 3/4 teaspoon poultry seasoning
- 2-3 chicken bouillon cubes
Place turkey breast side up into large crock pot.
Fill the turkey cavity with the chunks of vegetables and bouillon cubes.
Mix poultry seasoning into the melted butter and drizzle over the turkey.
Cover with foil and/or lid of crock pot and cook on low for 8 hours.
Let turkey rest on cutting board approximately 20 minutes before slicing.
- 2 cups turkey broth (from crock pot drippings (divided)
- 2 tablespoons butter
- 2 tablespoons flour
- Salt & pepper to taste
In a small skillet, heat 1 1/2 cups of turkey broth and butter to a boil.
Meanwhile in a small bowl, whisk flour into remaining broth.
Add flour mixture to the boiling broth.
Cook until broth thickens.
Season with salt and pepper to taste.