Recipe by Kittencal@recipezazz
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 Kittencal's Easy No-Fail Make Anytime Turkey Gravy
Top Review by Nathan's Nana
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.
- 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) envelopeof lipton's dry onion soup mix
- does it need chicken broth or stock
- 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).