Turkey Breast in a Slow Cooker for Thanksgiving

Thanksgiving is just around the corner and I am thinking about cooking a turkey breast in my slow cooker in addition to a 16-18 lb. turkey.   One year the turkey weighed 24 lbs. – too heavy to manage!!!  See my post Roast Turkey.  Cute nephews anxious to dig into those turkeys 🙂

Something else that will make your life easier for Turkey Day is to make your chicken stock ahead of time.  It is raining today and a perfect time to do this and also revise this recipe.  See comment below.

IMG_0951 Tommy with turkey

Many people just like the white meat and not the dark; I know that is the case with me.  I  have two excellent recipes on how to cook a turkey breast in a slow cooker (see Kitchen Gadgets – Slow Cookers).

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This recipe I am updating is by Weight Watcher’s and the serving size is 3 oz. of meat and  2 tbsp. gravy.  Unfortunately I did not save  the points value.   The other is Turkey Breast and Gravy in a Slow Cooker.  Not sure which one I will use yet but both have a gravy you can make. See also Lemon Pepper Turkey Breast

This post needed a little cleaning up as so many of my recipes do.  Like most bloggers I have learned a lot since I first started  whether it is taking more and better pictures or giving more detailed instructions. One thing for sure I am not a good story teller.  I am so impressed with so many people, the stories they have to tell in addition to their recipes.

Turkey Breast in a Slow Cooker for Thanksgiving

  • 1 (5 lb.) bone-in turkey breast skinned and cut in half
  • 2 tsp. lemon pepper (you can use any seasonings you like)
  • 2 tbsp. flour
  • 3 tbsp. water (you could substitute chicken broth)

This time when I made this recipe I found 2 split breasts which totaled about 5-1/2 to 6 lbs.  This was perfect as I did not have to cut it.  Sprinkle the turkey breast halves generously with lemon pepper, or any seasonings you like, and rub it in.  Place the breasts meaty side down in a 6-quart slow cooker.  Cover and heat on high for 1-1/2 hours; reduce heat to low  and cook for about 4 hours or until the turkey registers 165°F.  Good carving utensils are essential!

Remove the turkey and tent with foil to keep warm.  Remove cooking liquid and set aside.

Combine flour and water in a medium saucepan, stirring with a whisk until well blended.  Gradually add reserved cooking liquid stirring constantly and bring to a boil over medium high heat.  Reduce heat and simmer for a few minutes or until thick.  The gravy will thicken as it cools.

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Comment:  Today it is raining and I am inside roasting and browning 6 lbs. of chicken wings for my Thanksgiving gravy, stuffing, maybe some noodles and what else?  I always make this ahead of time and I will freeze it for later use.  See my recipe Chicken Stock for Gravy.  This is worth the effort as you will not find any better chicken stock.  I ended up with 9 cups of stock so I could have cooked it a little longer!

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I chill the stock overnight and then scoop off the fat that has solidified.  Then I am good to go on Thanksgiving Day 🙂  This time I will freeze the stock as there is almost 3 weeks until the holiday!

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I just took a picture (11-27-13) of three different kinds of stock.  From left to right; Swanson’s chicken broth, Giblet Stock (from neck, gizzard, heart and veggies) and Chicken Stock (from chicken wings and veggies).  Honestly, which stock would you want to use especially in your gravy?  There is a big difference when you take the time to make your own stock 🙂

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