Wednesday, August 16, 2017

MOIST CROCKPOT TURKEY BREAST



The most tender and deliciously seasoned crockpot turkey breast. Perfect for smaller holiday, get togethers or to have turkey ready for lunches and salads during the week.



Roasted Turkey Breast as my protein tonight with mashed cauliflower and carrots


I didn't want to roast it on this warm summer day 
so I thought I would make it easier in the crock! 

If you have been searching for a recipe that makes Moist turkey breast in the crock pot!

This is it!! 

My husband Brian said.. 
"It's like a thanksgiving summer feast!"


He didn't even realize the "mashed" was cauliflower!!
Click HERE for that recipe! 

I am on week 3 of Shift Shop so No Yellow Container week!! 
This made me feel like I wasn't missing out! 


A few quick “turkey” notes. Be sure that your turkey is 100% thawed out before putting it in the crockpot. This does take some planning and preparation as a turkey will generally need to sit in the fridge for 1-2 days (a 5-7 pound turkey) to get fully thawed out.

I highly recommend a bone-in turkey breast just because of the flavor you’ll get from it.
However I all I could find this summer shopping trip was boneless! 








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MOIST CROCKPOT TURKEY BREAST
The most tender and deliciously seasoned crockpot turkey breast. Perfect for smaller holiday, get togethers or to have turkey ready for lunches and salads during the week.
Ingredients
  • 1 (5-6 pounds) bone-in turkey breast completely thawed
  • 6 stalks Organic Celery
  • 2 Organic Yellow (sweet) Onions
  • 3 Organic Carrots quartered, I keep them about 3 inches to stay crisp 
  • 1 cup Chicken Bone Broth or Chicken Stock 
  • 6 tablespoons Irish Butter separated (optional)*If Following Shift Shop Remember you are allowed butter but it counts as a spoon when tracking! 1 teaspoon = 1 serving. 
  • 1 tablespoon Seasoning: dried minced garlic
  • 1 teaspoon Seasoning: smoked paprika
  • 1 teaspoon Seasoning: Season Salt
  • 1/2 teaspoon Seasoning: Pepper
  • 1 teaspoon Seasoning: Italian Seasoning
  • 1/4 teaspoon Seasoning: Dried Sage
  • 1/4 teaspoon Seasoning: Parsley
  • Optional: 1/4 teaspoon dried thyme
Instructions
1. Make sure the turkey breast is completely thawed -- this can take 1-2 days in the fridge so be prepared. It isn't food safe to thaw a turkey in the crockpot.2. Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray. (I use a misto w/ EVOO)3. Place the celery at the bottom. Cut one yellow onion into large chunks and add it to the bottom. Add the carrots. Pour the chicken broth on top. SS TIP: (reserve a few tablespoons for (butter free shift shop) adding seasoning to inside and skin. 4. Cut off the skin of the turkey breast (OR leave it on, whatever you prefer -- I think it is better w/out. If No Bone Wrap the breast to hold it together with cooking string. 5. Place the turkey breast, BREAST DOWN on top of the vegetables.6. Cut the other onion in half and place inside the turkey with 4 butter (optional) or use extra bone broth. 7. Stir together all of the seasonings and rub all over the turkey. If leaving the skin on, make sure to rub the seasonings under the skin.8. Melt the remaining 2 tablespoons of butter and, using a pastry brush, brush it all over the turkey. *If Following Shift Shop Remember you are allowed butter but it counts as a spoon when tracking! 1 teaspoon = 1 serving. 9. Cover the crockpot and cook on high for 1 hour and then low for 5-7 hours (Mine took 5 without the bone) or until the turkey's internal temperature reaches 165 degrees F and it is very tender.10.Remove the turkey from the crockpot and turn so it is breast up. LET IT REST about 5 minutes before cutting this is KEY to keep the juices in the meat! 11.Start by removing the wishbone and then remove all the other bones. Take the large pieces of meat and slice them. Enjoy.Recipe Notes TO MAKE GRAVY: Remove the vegetables and strain out the remaining liquid in the slow cooker. Add that liquid to a small pot and allow to sit for 5-10 minutes or until all the fat comes to the surface. Remove the fat and allow the mixture to come to a simmer over medium-low heat. Stir constantly for about 5-10 minutes or until thickened. In a separate bowl, briskly whisk together 1 and 1/2 tablespoons cornstarch with 2 tablespoons cold water until completely smooth. Briskly whisk that mixture into the gravy and simmer over low heat until completely thickened. Add salt, pepper, and any other seasonings needed.
Details
Prep time: Cook time: Total time: Yield: 4-6 servings as a main dish

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