Crockpot Turkey Breast Roast Food

SIMPLE CROCK POT TURKEY BREAST

Steps:

• Wash & dry turkey breast. Leave skin on.
• Rub entire breast with olive oil. Season entire breast with salt, pepper, & garlic powder (including under the skin). Top with 2 cloves of raw garlic.
• Coat bottom of crock pot with olive oil.
• Add the 4 thick slices of onion to crock.
• Place turkey breast on top of the onion (onion makes a little shelf for breast so it does not stick to bottom of crock).
• Add the 2 cans of broth to bottom of crock (try not to wash off the seasoning on the turkey breast).
• Cover with lid & cook on high x 1 hr then low for 6-8 hrs (or just cook on low for 8-10 hrs.).

CROCK POT TURKEY BREAST

Steps:

• Rinse the turkey and pat it dry with paper towels.
• Rub turkey all over with the oil.
• Carefully pull back skin over breast and rub with seasonings.
• Place breast, meaty side up into a 5 quart slow cooker.
• Peel the onion, cut it into quarters and place around the edges of the pot.
• Peel the garlic cloves and place around the sides of the cooker (maybe rub some minced under the skin).
• Cook for 9 hours if frozen or 7 ½ hours if not frozen on low or to 170 degree internal temperature.
• Let bird rest 10 minutes before carving.
• Discard vegetables.

TURKEY POT ROAST

Steps:

• Combine 1/4 cup flour, the chopped thyme, paprika, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Rub all over the turkey, then transfer to a 6-quart slow cooker.
• Combine the remaining 1/4 cup flour, the wine, tomato paste, Worcestershire sauce, 1 tablespoon parsley and the bay leaves in a medium bowl. Scatter the carrots, celery, onion, potatoes and thyme sprigs over and around the turkey in the slow cooker. Pour in the wine mixture, then cover and cook on low, 7 hours.
• Transfer the turkey to a cutting board. Skim off the fat from the gravy in the slow cooker and discard the bay leaves. Stir in the remaining 1 tablespoon parsley and season with salt and pepper. Slice the turkey and serve with the vegetables and gravy.

SUPER EASY CROCK POT TURKEY BREAST

Steps:

• Rinse and dry turkey breast.
• Lift skin up from meat, do not remove.
• Cover whole breast with mix inside and out, including under the skin.
• Cook on high 1 hour and low 6 to 7 hours or until meat registers 160. If using smaller turkey breast adjust time accordingly.

SLOW COOKER TURKEY BREAST

Steps:

• Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

SLOW-COOKER TURKEY BREAST

Steps:

• Brush turkey with oil. Combine the garlic, seasoned salt, paprika, Italian seasoning and pepper; rub over turkey. Transfer to a 6-qt. slow cooker; add water. Cover and cook on low for 5-6 hours or until tender. Lemon-Garlic Turkey Breast: Combine 1/4 cup minced fresh parsley, 8 minced garlic cloves, 4 teaspoons grated lemon zest, 2 teaspoons salt-free lemon-pepper seasoning and 1-1/2 teaspoons salt; rub over turkey breast. Add water and cook as directed.

TURKEY ROAST SUPREME (CROCK POT)

Steps:

• Layer carrots and celery, in order given, in 3 1/2 to 4 quart crock pot.
• Heat 1 tablespoon of olive oil in large frying pan on medium. Add onion. Cook for about 10 minutes, stirring often, until onion is softened and starting to brown. Add to crock pot.
• Combine minced garlic, 1 tsp olive oil, paprika and pepper in small dish.
• Rub spice mixture on turkey breast roast. Place over onions in crock pot.
• Pour broth around roast. Sprinkle with Italian sodium-free seasoning. Cook, covered, on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. Transfer meat to cutting board. Cover with foil. Let stand for 10 minutes.
• Stir evaporated milk into flour in small bowl until smooth. Add to crock pot. Stir. Cook, coered on high for about 15 minutes until boiling and slightly thickened. Cut roast into thin slices. Arrange on serving platter. Spoon vegetables and sauce over top.

SARASOTA'S CROCK-POT TURKEY BREAST POT ROAST

Steps:

• Turkey -- In a large saute pan on medium high heat, add the butter and olive oil and pan sear the turkey, just a few minute until lightly golden brown.
• Crock Pot -- Transfer the turkey to the crock pot and add all the vegetables.
• Broth -- Mix the broth and seasoning and pour over the turkey. I do use a bit more liquid then most crock pot dishes, but I love to thicken the sauce, it makes a great gravy.
• Cook -- On low cook for approximately 7-8 hours, high 5-6.
• Gravy -- Remove the turkey and vegetables from the crock pot and transfer to a serving platter. Cover with foil to let rest. Pour the juice from the crock pot into a small pot on the stove and stir in a slurry of (corn starch and water) to thicken the sauce. I add a little at a time to get it to the consistency I like best. I don't like my gravy too thick. You can strain the gravy if you want, but I don't find it necessary. I just use a hand held small strainer spoon to get out any small pieces. Add 1 teaspoon fresh parsley to finish the sauce.
• Serve -- Slice up the turkey surrounded by the vegetables and potatoes and serve with a side of gravy. Leftover turkey and any gravy makes a great Hot Turkey Sandwich. So save those leftovers, or you can make a turkey has which is always good. ENJOY!