The skin is not crispy when this is done. I either throw the skin out or put the turkey in a high oven for 20 minutes or so to crisp up the skin.
I used a 3-1/2 pound turkey breast with bone. Used only 1 can of chicken broth. Absolutely moist and delicious. I made this as a trial run to see how it was before I make it for Thanksgiving. I'm sure everyone will love it as much as me. What a great way to have breast meat that is not dried out. Thanks for posting.
Very good and easy to make. I had a turkey breast in the freezer I wanted to use up. I followed the recipe exact my breast was only 3 1/2 pounds. I still left all the other ingredients the same. This was very tasty. I cooked mine on high for an hour and on low for three and it was done. My breast had a pop up timer. This made for a great Sunday dinner.
This was the first recipe I tried in my new 4-quart slow cooker. I used a 2-lb. turkey breast (bone-in) and 1 can of broth, and cooked it for 1 hour on high and 4 hours on low. The turkey was over 180 degrees, which probably is why it was a bit dry; this was improved by adding some of the broth from the pan. And the flavor was OK. However, the best part was that my daughter, a very picky eater, loved it! Overall, a good start for learning to use the slow cooker.
This was amazing!!! A big hit with the family and very easy. I will do my turkey breast in the crock pot from now on... Thanks!!!
This is a fantastic recipe for turkey breast. I was so glad to find it as most of the crockpot turkey recipes have some kind of condensed soup in them. I used my probe thermometer to tell when the turkey was 170 degrees and it was perfect, well seasoned and moist. Thanks for posting this!
I cooked this Sunday before church and it is AWESOME! I had a 3lb boneless turkey breast and it cooked in 3 hours. I will definitely be using this recipe again! Thanks Blondie!
Yah. This was the best turkey I've ever had, and my husband couldn't believe it was actually turkey because he'd never had it so tender and juicy! I used a bone-in breast and I even took the skin off! My key to juicy-ness was to keep an eye on it with a meat thermometer exactly to 170 degrees. Thanks for the recipe post!
I followed the recipe as written and then gave the turkey a liberal sprinkling of Bell's Poultry/Stuffing Seasoning since I had some on hand. The meat was very moist and delicious. I love it when dinner cooks itself. The gravy was very good too. This will make great hot sandwiches tomorrow. By the way, I did crisp the skin under the broiler for a few minutes. Thx Blondie!
* * * * * 5 stars, moist and easy and tasted so good, this is a very easy way of making turkey breast.