Moist ‘N’ Juicy Turkey Breast (Crockpot)
"This is a great alternative to a whole oven roasted turkey, the recipe as stated will produce some juice but if you want more in a can of low-sodium chicken broth. For the best flavor use a skin on turkey breast you can always remove the skin after cooking and use a fresh breast not previously frozen then thawed, because of the already high sodium content of the dry soup mix is is advised not to add in an addition salt. Since every slowcooker cooks differently and depending on the size of the turkey breast that you use the cooking time may need to be adjusted "
Ingredients
Nutritional
- Serving Size: 1 (346.2 g)
- Calories 343
- Total Fat - 3.2 g
- Saturated Fat - 1.2 g
- Cholesterol - 150.6 mg
- Sodium - 2643.1 mg
- Total Carbohydrate - 0.7 g
- Dietary Fiber - 1.8 g
- Sugars - 12.2 g
- Protein - 78.1 g
- Calcium - 30.1 mg
- Iron - 2.2 mg
- Vitamin C - 19.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Rinse the breast well under cold water then pat dry using paper towels.
Step 2
Rub the breast with oil all over (use as much oil as you like).
Step 3
In a small bowl combine the garlic powder with black pepper and dry soup mix, then using your hands rub all over the breast and underneath the skin.
Step 4
At this point you may cover and refrigerate for up to 24 hours.
Step 5
Place the turkey breast skin side facing up in the crock pot then cover with lid and cook on HIGH setting for 1 hour.
Step 6
Reduce to LOW setting and continue cooking for 5 hours for a 6-pound breast (larger size may need more cooking time).
Tips
No special items needed.