Garlic Turkey Breast Crock Pot Food

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.

GARLIC TURKEY BREAST (CROCK POT)

Steps:

• Remove extra parts and gravy packet from turkey breast.
• Remove skin from turkey.
• Make 1/2 inch deep cuts in turkey and insert garlic slices into the cuts.
• Mix lemon peel, parsley and lemon pepper and rub onto turkey.
• Use 1 tsp oil in a skillet and brown turkey in skillet on all sides.
• Spray slow cooker with cooking spray and place turkey inside with any drippings.
• Cook on Low for 8-9 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.

KITTENCAL'S JUICY CROCK POT TURKEY BREAST

Steps:

• Rinse the breast under cold water, then pat dry using paper towel.
• Lightly rub vegetable oil all over the turkey breast.
• In a small bowl mix together the onion soup mix with garlic and black pepper, then rub all over the breast and underneath the skin (at this point you may cover tightly and refrigerate for 24 hours).
• Cover and cook on HIGH for 1 hour.
• Reduce the heat to LOW and cook for about 5 hours for a 6-pound breast, for a larger breast increase cooking time slightly (some crock pots/slow cookers cook faster than others cooking time is only estimated).