Thinking turkey doesn't have to be just for the holidays! My Crock-Pot Turkey recipe is an absolute game-changer for those days when you crave that comforting, savory flavor without all the fuss. Whether it's a busy weeknight or a relaxed weekend, your slow cooker will do all the hard work, leaving you with tender, juicy turkey that practically falls apart.
This
recipe uses a turkey breast, which is perfect for smaller gatherings or when
you just want a manageable amount of meat. Plus, cooking it in the slow cooker
keeps it incredibly moist – no dry turkey here!
Why
you'll love this recipe:
- Hands-Off Cooking: Set it and forget it! Your
Crock-Pot handles most of the work.
- Super Moist & Tender: The slow cooking process
guarantees succulent turkey every time.
- Flavorful: Infused with herbs and
aromatics, it's packed with savory goodness.
- Versatile: Great for dinner,
sandwiches, or meal prepping for the week.
Yields: 6-8 servings Prep time: 15
minutes Cook time: 3.5 - 6 hours (depending on setting)
Ingredients:
- 1 boneless or bone-in turkey
breast (3-4 pounds)
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large onion, roughly
chopped
- 2 carrots, peeled and roughly
chopped (or 1 cup baby carrots)
- 2 celery stalks, roughly
chopped
- 1 cup chicken broth or water
- Optional: fresh rosemary and
thyme sprigs for garnish
Instructions:
1. Prep the Turkey: Pat the turkey breast dry with
paper towels. In a small bowl, mix together the olive oil, dried rosemary,
dried thyme, garlic powder, onion powder, salt, and black pepper. Rub this
mixture all over the turkey breast.
2. Layer the Veggies: Place the chopped onion, carrots,
and celery in the bottom of your Crock-Pot. These will act as a delicious bed
for your turkey and add extra flavor to the broth.
3. Add Turkey & Liquid: Place the seasoned turkey breast
on top of the vegetables. Pour the chicken broth (or water) around the turkey
in the Crock-Pot.
4. Slow Cook: Cover your Crock-Pot with the
lid.
o
Cook
on LOW for 5-6 hours, or until the internal temperature reaches 165°F
(74°C) using a meat thermometer.
o
Cook
on HIGH for 3.5-4 hours, or until the internal temperature reaches 165°F
(74°C).
o
Cooking times can vary depending on your slow cooker and the size of
your turkey breast, so always use a meat thermometer for accuracy!
5. Rest & Serve: Once cooked, carefully remove the
turkey breast from the Crock-Pot and place it on a cutting board. Tent it
loosely with foil and let it rest for 10-15 minutes before slicing. This helps
keep the juices locked in!
6. Enjoy! Slice the turkey and serve with
the cooked vegetables, and don't forget to spoon some of those flavorful pan
juices over top! You can even thicken the juices for a quick gravy.
Tips
& Tricks:
- For Crispier Skin (if
desired): If
you're using a bone-in turkey breast and want crispy skin, you can
transfer the cooked turkey to a baking sheet and broil it for 3-5 minutes
after removing it from the slow cooker. Watch it carefully to prevent
burning!
- Make Gravy: After removing the turkey,
you can strain the liquid from the Crock-Pot into a saucepan. Whisk in a
cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold
water) and simmer until thickened for a quick, delicious gravy.
- Leftover Love: Shred any leftover turkey
for amazing sandwiches, wraps, salads, or even a turkey pot pie!
Say
goodbye to complicated roasting and hello to your new favorite way to cook
turkey! Give this Crock-Pot method a try and let me know how it turns out in
the comments below!
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