Slow Cooker Turkey Breast and Gravy
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This slow cooker turkey breast is really super easy to produce (it only has 3 ingredients) and similar moist and flavorful each time. My favorite component of making turkey could be the leftovers! I love being able to generate turkey sandwiches for kids' lunches and turkey tetrazzini or creamy turkey wild rice soup for dinner inside following days.
Hey! Back to school is for us and that means returning to schedules and time for family dinners. One of one of the best ways to get dinner up for grabs is to generate a turkey breast (inside the slow cooker, certainly) and use the turkey breast in other meals precisely the same week or save the leftovers from the freezer for future meals. By cooking like this I really can optimize my little while and hang out with my family.
I know many of you are nervous to produce a turkey. You think it is just a big deal which it's something only created by grandma on Thanksgiving. Let me tell you folks, it's not hard in any way! It's quite simple and when you will be making it inside the slow cooker it works out so moist and tender. Let me walk you through the steps:
1. Buy a Honeysuckle White bone-in turkey breast (don't be intimated through the bone, it adds plenty of flavor) for your local grocer. (Honeysuckle White turkey backpacks are only available in select states. For those about the East Coast (ME, NH, VT, NY, NJ, MA, VA, RI, CT, PA, MD, DE, WV, NC, SC, GA, and FL), hunt for Honeysuckle White’s sister brand, Shady Brook Farms!). You'll also need 3 tablespoons of butter along with a packet of onion soup mix.
2. The turkey breast really should be thawed. Using kitchen shears, block any excess skin, but leave the skin for the breast.
3. Rub the onion soup mix everywhere over the turkey breast. Place the turkey (breast side down) from the large slow cooker. Put the butter inside the bottom on the slow cooker.
4. Cover the slow cooker and transform it to low. Let it cook approximately 7 hours on low. Cooking the turkey low and slow would be the best choice for taste and tenderness.
5. To pay attention to doneness, make use of a meat thermometer. Make sure the middle in the turkey breast reaches 165 degrees Fahrenheit. Remove the turkey in the slow cooker and let it sit on a large cutting board or platter. I like to tent mine with foil and let it rest for approximately 10 minutes. While the turkey is resting I makes use of the drippings from the bottom in the slow cooker to create gravy. To make the turkey even healthier, I remove your skin layer. If you like skin you can place the turkey within broiler for 2 minutes to crisp it down.
I love using ground turkey and turkey sausage and whole turkeys around my cooking. It is this kind of healthy option and in addition it's less expensive in most cases. Check out my turkey recipes here.
And here are a few of my personal favorites (click for the picture to find the recipe):
This slow cooker turkey breast is really super easy to produce (it only has 3 ingredients) and similar moist and flavorful each time. My favorite component of making turkey could be the leftovers! I love being able to generate turkey sandwiches for kids' lunches and turkey tetrazzini or creamy turkey wild rice soup for dinner inside following days.
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I know many of you are nervous to produce a turkey. You think it is just a big deal which it's something only created by grandma on Thanksgiving. Let me tell you folks, it's not hard in any way! It's quite simple and when you will be making it inside the slow cooker it works out so moist and tender. Let me walk you through the steps:
1. Buy a Honeysuckle White bone-in turkey breast (don't be intimated through the bone, it adds plenty of flavor) for your local grocer. (Honeysuckle White turkey backpacks are only available in select states. For those about the East Coast (ME, NH, VT, NY, NJ, MA, VA, RI, CT, PA, MD, DE, WV, NC, SC, GA, and FL), hunt for Honeysuckle White’s sister brand, Shady Brook Farms!). You'll also need 3 tablespoons of butter along with a packet of onion soup mix.
2. The turkey breast really should be thawed. Using kitchen shears, block any excess skin, but leave the skin for the breast.
3. Rub the onion soup mix everywhere over the turkey breast. Place the turkey (breast side down) from the large slow cooker. Put the butter inside the bottom on the slow cooker.
4. Cover the slow cooker and transform it to low. Let it cook approximately 7 hours on low. Cooking the turkey low and slow would be the best choice for taste and tenderness.
5. To pay attention to doneness, make use of a meat thermometer. Make sure the middle in the turkey breast reaches 165 degrees Fahrenheit. Remove the turkey in the slow cooker and let it sit on a large cutting board or platter. I like to tent mine with foil and let it rest for approximately 10 minutes. While the turkey is resting I makes use of the drippings from the bottom in the slow cooker to create gravy. To make the turkey even healthier, I remove your skin layer. If you like skin you can place the turkey within broiler for 2 minutes to crisp it down.
I love using ground turkey and turkey sausage and whole turkeys around my cooking. It is this kind of healthy option and in addition it's less expensive in most cases. Check out my turkey recipes here.
And here are a few of my personal favorites (click for the picture to find the recipe):
Next time you're your grocery store pay attention to Honeysuckle White turkey products including sausage, tenderloins, burgers and even more. Honeysuckle White works together with more than 700 independents farmers to make turkeys which might be raised without growth-promoting antibiotics. And they are totally devoted to producing better food without reasonably limited price tag!
Recipe for Slow Cooker Turkey Breast and Gravy
Makes 6-8 servings
Ideal slow cooker: 6-8 quart
Cooking time: 7 hours on low
1 (6 pound) Honeysuckle White bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix (or you may make your own)
3 Tbsp Butter
For the gravy:
2 Tbsp cornstarch
2 Tbsp water
Salt and pepper
1. Rinse the turkey breast and pat dry with paper towels.
2. Use kitchen shears to stop any excess skin, but leave skin covering the breast.
3. Rub onion soup mix throughout outside on the turkey and under your skin. Place butter in bottom of slow cooker. Then place turkey breast in slow cooker using the breast side down.
4. Cover, and cook on low for 7 hours or until turkey breast relates to a temperature of 165 degrees. When turkey is completed take it out and hang it over a platter. Use foil to loosely tent the turkey and get out for 10-15 minutes.
5. While it is sitting utilize the drippings inside slow-cooker to create gravy. Pour the juices inside bottom on the slow cooker by having a mesh strainer and in to a saucepan. In a small bowl mix together the cornstarch along with the water until smooth. Add the cornstarch mixture in to the saucepan using the drippings. Whisk over medium high heat. Gravy will thicken in approximately 5 minutes. Salt and pepper to taste.
6. Slice the turkey breast and serve with gravy.
