This crock pot turkey recipe is going to give you turkey that is moist and falling-off-the-bone tender. Don’t think of it as just being a Thanksgiving or holiday meat, either. You can easily prepare this any time of year for meals, sandwiches and salads. Don’t be afraid to experiment with different seasonings, either.

By using the crock pot to keep the turkey breast moist, you don’t have to be constantly checking and basting it. This is a great recipe for smaller celebrations where you don’t need a whole bird, or if you are serving additional meats, such as ham.

 

INGREDIENTS

1 (5-6 pounds) bone-in turkey breast completely thawed

5 stalks celery

2 yellow onions

12-15 baby carrots

1 cup chicken broth

6 tablespoons butter separated

Seasonings

1 tablespoon dried minced garlic

1 teaspoon seasoned salt

1 teaspoon paprika

½ teaspoon pepper

1 teaspoon Italian seasoning

¼ teaspoon dried parsley

¼ teaspoon dried sage

Optional: ¼ teaspoon dried thyme

 

INSTRUCTIONS

Make sure the turkey breast is completely thawed — this can take 1-2 days in the fridge so be prepared. It isn’t food safe to thaw a turkey in the crockpot. Pat the turkey down with paper towels.

Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray. Place the celery at the bottom. Cut one yellow onion into large chunks and add it to the bottom. Add the baby carrots. Pour the chicken broth on top.

Cut the skin off the turkey breast (OR leave it on, whatever you prefer). Stir together all of the seasonings and rub all over the turkey. If leaving the skin on, make sure to rub the seasonings under the skin. Melt 2 tablespoons of butter and, using a pastry brush, brush it all over the turkey.

Place the turkey breast, BREAST DOWN on top of the vegetables. Make sure the turkey is ELEVATED on top of the onion/vegetables. Cut the other onion in half and place inside the turkey with the remaining 4 tablespoons butter.

Cover the crockpot and cook on high for 1 hour and then low for 5-7 hours or until the turkey’s internal temperature reaches 165 degrees F.

Remove the turkey from the crockpot and turn so it is breast up. Let the turkey rest for about 10 minutes before carving it. Tent it with foil to keep it nice and warm! Start by removing the wishbone and then remove all the other bones. Take the large pieces of meat and slice them.

TO MAKE GRAVY: Strain liquid from the crockpot out into a large bowl (press down the veggies to extract all the flavor/liquid). Discard veggies. Measure that liquid (you should have right around 2 cups) and then set aside. In a large saucepan, add 4 tablespoons butter and melt. Whisking constantly, add in 4 tablespoons white flour. Gradually add in the strained liquid from the crockpot, whisking constantly. Add salt, pepper, and any other seasonings needed. Serve warm with the turkey.

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Quick Tip:  An alternative method to quickly thaw your turkey:  leave on the original wrapping and put the wrapped turkey in a larger plastic bag, squeezing out any air and sealing the bag. Place the turkey breast-down into a bucket or sink, filling it with cold water. Place some weight (cans work great) on top of the turkey, keeping it completely submerged. You must change the water every 30 minutes keeping it very cold. Once the turkey is thawed (it will take 30 minutes for each pound), cook it immediately. Don’t EVER thaw a turkey at room temperature, as bacteria can start developing on the skin.

Recipe and image courtesy of Chelsea at Chelsea’s Messy Apron