Fall-Off-The-Bone Slow Cooker Turkey Breast Roast

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Forget dry, flavorless turkey! This slow cooker turkey breast roast recipe delivers a juicy, tender main course that’s practically effortless. Perfect for busy weeknights or relaxed weekend meals, this recipe allows you to set it and forget it, letting your slow cooker do all the work. Plus, it’s incredibly versatile – dress it up with different herbs and spices, or create delicious leftover creations throughout the week.

Ingredients:

Juicy Slow Cooker Turkey Breast - RecipeTin Eats
Juicy Slow Cooker Turkey Breast – RecipeTin Eats

1 (4-5 pound) bone-in, skin-on turkey breast roast

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 cups low-sodium chicken broth

  • Instructions:

    1. Prep the Slow Cooker: Lightly coat the inside of your slow cooker with olive oil.

    2. Sear the Turkey (Optional): For added flavor, you can sear the turkey breast roast in a hot skillet over medium-high heat for a few minutes per side. This step isn’t necessary for a delicious result, but it does create a nice browning on the outside.

    3. Combine Ingredients: Place the turkey breast in the slow cooker. In a bowl, combine the chopped onion, carrots, celery, garlic, thyme, rosemary, smoked paprika, salt, and pepper. Stir well and distribute the mixture around the turkey in the slow cooker.

    4. Pour in the Broth: Add the chicken broth to the slow cooker.

    5. Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or until the internal temperature of the turkey breast reaches 165°F (74°C) as measured with a meat thermometer.

    6. Rest and Carve: Once cooked through, transfer the turkey breast to a cutting board and let it rest for 10 minutes before carving.

    7. Serve and Enjoy! Slice the turkey breast and serve with the cooked vegetables and pan juices from the slow cooker.

    Tips:

    For a thicker gravy, remove the vegetables and turkey from the slow cooker and whisk together a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) into the remaining juices. Bring to a simmer on the stovetop until thickened, then return the vegetables and turkey to coat.

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

  • Nutrition Facts (per serving)

    Calories: 250

  • Fat: 5g
  • Saturated Fat: 1.5g
  • Cholesterol: 70mg
  • Sodium: 450mg (depending on the sodium content of your broth)
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 40g

  • Conclusion

    This slow cooker turkey breast roast is a lifesaver for busy weeknights. It’s incredibly easy to prepare, delivers delicious results, and provides a healthy and protein-packed main course for the whole family. Plus, the leftovers are perfect for creating quick and tasty meals throughout the week.

    FAQs:

    1. Can I use boneless, skinless turkey breasts?

    Absolutely! Adjust the cooking time slightly, checking for doneness around the 4-5 hour mark. Boneless, skinless breasts tend to cook faster than bone-in roasts.

    2. What vegetables can I add to this recipe?

    This recipe is a great base for customization! Feel free to add other vegetables like potatoes, mushrooms, or Brussels sprouts.

    3. What are some good herbs and spices to use for flavor variation?

    This recipe uses a classic combination of herbs, but you can easily experiment with different flavors. Try swapping the thyme and rosemary for Italian seasoning, or add a pinch of cayenne pepper for a kick.

    4. Can I cook the turkey breast on high in the slow cooker?

    Technically, yes, but it’s not recommended. Cooking on low allows for the flavors to develop and ensures the turkey cooks evenly and stays moist. Cooking on high could result in a dry or overcooked breast.

    5. What are some good ideas for using leftover turkey breast?