Kittencal's Juicy Crock Pot Turkey Breast
- Ready In:
- 6hrs 10mins
- 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) envelope of 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).
MY PRIVATE NOTES
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When I cook a turkey breast in the crockpot, I cut an onion and layer it on the bottom so the turkey is not laying directly on the heat. That helps it not to dry out. I also let it rest for about 20 min and then put it in the oven on broil to crisp up the skin (watch closely it goes fast!). In the meantime, I use the liquid from the crockpot to make the gravy. I cut the turkey and put it back in the crockpot on warm with the gravy until I am ready to serve.