Ingredients: |
Ingredients: 4-6 lbs turkey breast, with skin
2 Tbsp olive oil
1 Tbsp pepper, 1 tsp salt
½ tsp dried thyme
2-3 large carrots, peel & slice in long pieces
1 large yellow onion, slice ½" thick rings
3 celery stalks
4-5 fresh thyme, optional
4-5 sprigs fresh parsley, optional
2 sprigs fresh rosemary, optional
Spray crockpot insert with non stick spray. You don’t want your turkey, carrots, onions, or other ingredients to stick to crockpot.
Rub olive oil on outside of turkey breast. If your turkey breast has skin, separate & lift skin; rub olive oil between skin & meat.
Cover entire breast with seasonings: salt, pepper & dried thyme. Use more if needed, to taste. Set turkey breast aside.
Place carrots, onion, celery & fresh herbs into the bottom of crockpot.
Place turkey breast on top of vegetables; place lid on crockpot. Cook low for 6-8 hours, until thermometer inserted into thickest part of breast reaches 165°.
*Brown Turkey, Optional: Move oven rack down to the lowest rack and turn on broiler on to high. Place cooked turkey onto a sheet pan or casserole dish (cover pan with foil for easy clean up). Broil on high for 2-3 min. Watch carefully.
**Turkey Gravy. You can make gravy with broth that comes from turkey breast. You can also prepare gravy using packet of gravy combined with turkey broth in bottom of crockpot. If you don’t have enough natural juices from turkey breast, feel free to use turkey or chicken broth while making your gravy.
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