Editors' Pick
Kittencal's Juicy Crock Pot Turkey Breast
"This method creates a very moist flavorful turkey breast, the low slow cooking will create juice if you want more juice just add in a can of low-sodium chicken broth undiluted although you really don't need to --- do not add in any extra salt the onion soup mix is salty enough --- for best flavor I recommend not to use previously frozen then thawed turkey breast, use fresh if possible, since every crock pot cooks differently the cooking time is only estimated, a bone-in breast will need slightly longer to cook --- see my recipe#145064"
photo by Jonathan Melendez
- Ready In:
- 6hrs 10mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 (6 -7 lb) fresh whole turkey breast (with skin on)
- 1 tablespoon vegetable oil or 1 tablespoon olive oil
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon black pepper (or to taste)
- 1 (1 ounce) envelope of lipton's dry onion soup mix
- does it need chicken broth or stock
directions
- 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).
Questions & Replies
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It says on recipe “does it need chicken stock or broth”. I am thinking it was supposed to be doesn’t need chicken stock or broth...right? -
My turkey breast is only 3 1/2 pounds. How long should I cook it? -
How long in C.P. for a 3 lb. turkey breast?? -
Does it brown? -
Stuffing ? Does this have stuffing? I am real partial to stuffing
Reviews
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When I cook a turkey breast in the crockpot, I cut an onion and layer it on the bottom so the turkey is not laying directly on the heat. That helps it not to dry out. I also let it rest for about 20 min and then put it in the oven on broil to crisp up the skin (watch closely it goes fast!). In the meantime, I use the liquid from the crockpot to make the gravy. I cut the turkey and put it back in the crockpot on warm with the gravy until I am ready to serve.
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Kittencal, this is a wonderful recipe. I put a 6.5 lb. turkey breast in the crockpot Wed. around 10 p.m. I followed your recipe and poured about 3/4 cup of chicken stock over the breast. I set the crock pot on high for an hour and then turned it on low until 6 a.m. Thurs. After letting it cool, I wrapped it in foil. About an hour and one half before dinner, I put it in the oven, temp at 325 degrees, took it out after one hour. We didn't eat until 4 p.m. and I was a little worried that it might dry out. But this is by far the BEST turkey I've ever made and eaten. The rest of the family thought so too. I strained the liquid and made about two cups of the best turkey gravy ever. I put some flour and water in a shaker and slowly poured it in the boiling liquid and cooked it a few min. Added a little pepper, it was already salty enough. Thanks for a wonderful recipe. This is a keeper! UPDATE: I made this again for Christmas dinner yesterday and it was again wonderful--moist and flavorful. Gravy made from the liquid was also wonderful!! The family ate almost all of this 6.5+ lb. turkey. Thanks again for this fantastic recipe. -
This was great! I love having turkey without having to heat up the kitchen in this weather. I omitted the oil, and added about a cup or so of water in the bottom of the crockpot. The 7 1/2 pound bone-in breast was done after 1 1/2 hours on high and 5 on low. The drippings made a nice gravy, as well. Served with mashed potatoes and Lemon Glazed Baby Carrots. Looking forward to hot turkey sandwich leftovers, too. Thanks for posting! -
This was THE BEST turkey breast I've EVER had! I didn't have onion soup mix on hand ~ so I substituted for some steakhouse/onion seasoning that I've found to be comparable in a pinch. I added 2 cups of broth in the bottom (did not pour over the breast). I cooked our 6(ish) lb. bone-in breast for one hour on high, and then for 7 hours on low and it was absolutely perfect! Everyone raved about the turkey, even my fiancé said he would eat this often and he's not normally a big fan of poultry. I cannot wait to make it again and use actual onion soup mix to see what that's like. Thanks Kittencal for making me look like a good cook ;) -
This was good and easy to make. My turkey breast was only 3 1/2 pounds but I kept the other ingredients the same. I cooked it for 4 hours but it was a bit dry but I think I just cooked it too long. This had a wonderful flavor to it. I put red potatoes under the breasts and cooked everything together. Very nice. Thanks again Kit and get well soon!
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Tweaks
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I didn't use the oil or the flavorings. I used organic chicken stock and laid fresh rosemary over the tops of the breasts. And I cooked the two breasts on low for 8 hrs. The chicken stock gave me enough liquid to make gravy with. -
Very moist. I used turkey tenderloins instead of a whole breast. Hubby wasn't sure about the combination of onion soup mix and turkey but it worked. The flavor reminded me of pork instead of turkey too. -
I followed this recipe-- except I used butter instead of oil . I also poured some chicken broth -- about 3/4 cup-- over the breast. WONDEFUL!! I will never make a turkey breast again in the oven-the turkey was very moist and the gravy was delish! Thanks kittencal for another great recipe.
