Slow Cooker Turkey Breast – My little Thanksgiving :)
Slow Cooker Turkey Breast
Incredibly tender and moist turkey is easy as can be with the help of your slow cooker (also known as crock pot)! Just toss it in and set the table 🙂
Click here to get the recipe for Perfect Baked Sweet Potatoes
It seems odd to be talking about Thanksgiving already, but the calendar tells me it is only weeks away. The years seem to speed up the older we get, and I’m just thankful to have the good sense to appreciate each day no matter how quickly it passes me by.
For some people, the holidays can have a little bit of unnecessary drama – I’ve never had to deal with this first hand thanks to my mother, but I have heard of families where parents of one half of a couple get upset if they don’t come to their house for Thanksgiving and parents of the other half get their toes crooked if they don’t go to their house as well.
It’s like folks decide to treat couples like wishbones and pull them in both directions at once. Crazy.
My mama, being the sensible sort to works to make life easier for others whenever she can, has our family thanksgiving on the Sunday before the actual holiday. This frees us up to visit family or have a Thanksgiving day together out and about. They, in turn have their holiday early and then head off to the Smoky Mountains for a little vacation. This has always served as a wonderful way to keep Thanksgiving relaxed so no one had to rush around and try to get to two houses in one day.
I like to cook something special just for the four of us on the actual holiday though, but an entire turkey is an awful lot of meat for four people, so I make a condensed Thanksgiving meal instead – I call it my little Thanksgiving and this is the turkey I often make.
This is really an easy recipe to modify to your own tastes. Use the seasonings I use or use whatever blend you like. Some good ideas are basil, thyme, rosemary, or even oregano. If you don’t like honey mustard, don’t fret over seeing it here. You can’t really taste it, but it does serve as a great coating to help the herbs stay put. Still, if you just can’t bear the thought of honey mustard, substitute a little maple syrup instead.
To make this recipe like I do, you’ll need: a Chicken Bouillon cube (or chicken broth), honey mustard, kosher salt, pepper, and some poultry seasoning.
But really, you don’t have to make this exactly like I do. You can just use the general cooking guidelines and adapt the seasoning til the cows come home! Or turkeys. But I doubt turkeys will be coming to your house willingly once they get a whiff of what you’re cooking so we’ll go back to the initial cow reference…
You’re also going to need a bone in turkey breast, about 5-7 pounds. Any bigger and it may not fit in your slow cooker.
I have no problem fitting this one but you want to eyeball your slow cooker beforehand just in case. And remember, I’m using a 6 quart oblong slow cooker. It’s a Hamilton Beach one and I wubs it 🙂
Dissolve chicken bouillon cube in one cup of water.
If you are using chicken broth, just measure out a cup.
I like to keep bouillon cubes on hand because they are so economical and easy to store. Right now I have a container of 277 cubes that are taking up the amount of space of one can of chicken broth and probably cost me about what four cans of broth would make. Each cube makes one cup when dissolved in water. I buy big things of them at Sam’s Club and use them as a replacement for broth in recipes. I also crush them and sprinkle it into casseroles sometimes as I stir them together for a little flavor boost and if you want an extra rich broth in your stew, just toss in a few bouillon cubes towards the end of cooking and let them dissolve in there.
Place turkey in slow cooker.
Pour chicken broth into bottom of slow cooker.
Place all seasonings in a little bowl and stir together
Spread honey mustard over top of turkey breast.
I just used the back of a spoon for this to avoid digging around for a basting brush.
Sprinkle seasonings over top of turkey.
You’ll notice my turkey breast is laying on it’s side here. You can try to get it to stand up so the entire breast it up but mine usually won’t do that. I like it this way because one side of the turkey breast has all of the yummy seasonings on it and the other still has the wonderful flavor but not the evidence of herbs. In other words – it’s kid friendly 🙂 If you want though, you can raise it up and sprinkle both sides. Totally up to you. It’s moist, tender, and delicious either way ya go.
Cover and bake on high for 4 hours or low, 7-8 hours.
Scroll down for a printer friendly version of this recipe 🙂
To get my foolproof instructions for Perfect Baked Sweet Potatoes, click here.
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Looking ahead to some great Thanksgiving Sides:
Cornbread Dressing (easy and moist!)
Cranberry Crunch
Sweet Potato Creme Brûlée
Jordan Rolls!
The sides pictured on the plate will be posted soon 🙂
Ingredients
- 1 bone in turkey breast 5-7 pounds* thawed
- 2 tablespoons honey mustard
- 1 teaspoon kosher salt
- 1 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- 1 chicken bouillon cube dissolved in one cup of water - or 1 cup chicken broth
Instructions
- Place turkey breast in a 6 quart slow cooker. Pour broth into bottom of slow cooker.
- Spread top of turkey breast with honey mustard. Stir together all seasonings and sprinkle evenly over top of turkey. Cover and cook on low, 7-8 hours or high, 4 hours.
- Slice and serve.
*Make sure the turkey breast you pick out fits into your slow cooker with the lid on. If you stay within the recommended size it should be fine.
Nutrition
“A kind heart is a fountain of gladness, making everything in its vicinity freshen into smiles.”
~ Washington Irving. Submited by Jenny
Printed out a copy of this recipe. It sounds like the perfect solution since Thanksgiving dinner these days is attended only by my parents and my husband and me.
As Susan said, Better than Bouillon is great! You can also find big jars at Costco.
Thanks for all the great recipes! Happy Halloween!
Oh yum!!! I need to get a larger slow cooker now!!! Oh course, that will be a good idea since your new cookbook arrived (all 10 of them, can you guess what I’m giving for Christmas???) and I’ve been reading through it – rationing it out as a reward for doing a “chore”!! Lovely “carrot” – thank you for putting so much of yourself in there!
Great idea. And thank you for helping us figure out a way to keep everyone happy at Thanksgiving without running from house to house!
I do have a suggestion for you to try. I always used to use bullion cubes too – until I got tired of unwrapping the little boogers and started using the powdery broth base – like Orrington Farms, although there are other brands. Around here we call it “the secret ingredient” because I can add it to so many things easily. It comes in chicken, turkey and beef. I just take a spoon and eyeball it (or use a measuring spoon if its really that important) to add to soups, green beans, vegetables and anything else that needs a broth or just a flavor lift. Very very handy and flavorful. No more big boxes of expensive broth or little wrappers for me!
There is a great product called Better Than Bullion too, in a little jar. It is not overly salty like some, it’s kind of pasty with real ingredients. It is my secret ingredient too. Publix has it in numerous flavors, turkey at holidays, beef, chicken, veg, ham, even organic kind. Costs near $5 but is worth every penny for the taste, and like Pam says, for the convenience of not having those boxes of broth to deal with.
Christy, love your meal plan here. Num num.
Pam, I love Orrington Farms since it doesn’t have MSG like some and it is shelf stable. It is my secret ingredient as well and has been for a long time. Makes some great homemade RiceARoni with rice and that little package of mini pasta like you find on the Mexican aisle.
I like to “nest ” the breast in a layer of onions, celery, fresh sage and rosemary (from the pot of it on the deck), generously smear butter/evoo on it with garlic salt & pepper, lay abig twig of rosemary on top, douse all with teriyaki sauce, and let ‘er rip 3-4 hours on high. I won’t eat anything dry, so this is a good way to do turkey. Happy Thanksgiving to you, yours, ours and everybody!
Your book finally came today! I have been like a cat on a hot tin roof waiting for that book to get here, but it was worth every bit of the wait. I already have a list of things to try. Very nice job, Congratulations Christy! On another note, I made your Angel Chicken for my daughter’s little best friend, Joy, who was recently diagnosed with Stage 4 Hodgkin’s Lymphoma. She loved it! So did my hubby, for that matter. Thank you for such a good recipe. Wish you were coming to southern New Jersey for a book signing…… If by some chance you decide to have a book signing in Orlando or maybe…Oahu ( please, please, please) let me know, I’d be happy to happy to arrange a trip just so I could stand in line for your autograph.and offer my support for your latest endeavor. Hee hee!
Here is a great offer : I only like the dark meat on a chicken or turkey. So if you would all like to send it my way, I promise to devour it all. Please send a little stuffing. lol
This looks yummy. How ’bout that sweet potato? Is it just baked and mini marsh mellows added? Thank for all your Southern recipes, I use them all the time and my family loves everything.