Posted by: literallydelicious | December 2, 2011

Slow-Cooker Turkey Breast

We always have Thanksgiving and Christmas dinners at my sister’s house, where my brother-in-law takes great pride — rightly so — doing most of the cooking. (She’s a great cleaner. Perfect match.) But, just in case, I always have the stuff for a small Thanksgiving or Christmas dinner at home. (Just in case = the year we were iced in on Christmas day with nothing in the house but frozen dinners and stale crackers.)

I’m not a big fan of turkey. To be so popular for our two biggest holidays, you’d think it would be more foolproof, but nope. I’ve eaten more dry, overcooked turkey in my life than any fifty people should have. (Not BIL’s – he smoked his this year and it was fabulous.) So when I found a no-fuss recipe for slow-cooked turkey that was guaranteed moist and tender, first I went dizzy at the thought of having my oven free for other stuff. Then I made plans to try it.

It was . . . uh, gee, does “incredible” sound over the top? Bob and I agreed it was the best turkey I ever fixed. No pictures, because it’s not a “pretty” dish, but beauty’s only skin deep, right? Literally, in this case.


Slow-Cooker Turkey Breast

turkey breast, thawed

2 tablespoons vegetable oil

1 tablespoon butter

one onion, rough chopped

1/2 – 1 stick butter

chicken stock

salt and pepper to taste

1. With a sharp knife, remove the skin from the entire carcass and slice into palm-sized slabs. Also, if the breast has ribs and back attached, cut those off. *

2. Heat oil and butter in a skillet over medium heat. Add turkey skin in batches and fry until golden brown. Drain the skin pieces. Let the entire pan and the oil/butter/fond cool, then refrigerate  for making gravy later.

3. Line slow-cooker with a disposable liner. Add turkey breast, meat side down. Add a few inches of chicken broth to the crock.

4. Slice the butter into large pats and sprinkle over turkey. Do the same with the onion. (If your husband doesn’t eat the crispy skin, chop it roughly and toss it in, too.)

5. Season; cover and cook on high 4-5 hours, on low 6-7 hours (depending on size of breast).

6. To make gravy, heat the skillet and its contents over medium heat. When hot, stir in 1/4 cup flour; let bubble, scraping the bottom of the pan to release the fond. Add 2 cups or so of turkey or chicken broth, and cook until thickened, stirring often. Serve with warm turkey.

* If you want to make your own turkey broth, toss the ribs and back into a large stockpot, cover with water; add a couple chopped carrots, a chopped onion and a few ribs of sliced celery; season with salt and pepper. Bring to a boil, then simmer for a couple hours. Drain and discard the solids.



  1. This is a must try recipe.

  2. It was delicious! Definitely something that I’ll make other times throughout the year. And the slow-cooker bags make clean up so easy.

    I admit, though, that I forgot to freeze the rest of the turkey broth. I left it sitting on the stove all night . . . It hurts to waste good home-made broth!

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