Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crock Pot Juicy Turkey Breast with Homemade Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 69 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 5 hours 45 minutes
  • Total Time: 6 hours 10 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crock Pot Turkey Breast recipe offers a simple and flavorful way to cook a tender bone-in turkey breast using a slow cooker. Infused with a blend of spices, ranch dressing mix, and poultry seasoning, the turkey is cooked low and slow on a bed of onions and celery, resulting in juicy meat and delicious drippings. A rich, creamy turkey gravy made from the drippings complements the dish perfectly, making it ideal for a comforting family meal or special occasion.

Ingredients

Turkey and Vegetables

  • 1 onion, quartered
  • 3-4 stalks celery
  • 6-7 pound bone-in turkey breast (unstuffed, thawed or fresh)

Seasonings

  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon garlic salt
  • 1 teaspoon poultry seasoning
  • 1 envelope (1 oz) dry ranch dressing mix
  • 1 envelope (1 oz) turkey gravy mix

Cooking Liquids and Fats

  • ½ cup butter (1 stick), sliced
  • ½ cup water

Gravy Ingredients

  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups drippings (from cooked turkey)
  • 1 splash heavy whipping cream

Instructions

  1. Prepare the base: Chop the onion into quarters and place it along with celery stalks at the bottom of the slow cooker. This creates a flavorful bed for the turkey.
  2. Position the turkey: Place the bone-in turkey breast on top of the onions and celery in the slow cooker, ensuring it rests evenly.
  3. Season the turkey: Sprinkle paprika, black pepper, garlic salt, poultry seasoning, and the dry ranch dressing mix evenly over the turkey. Then, sprinkle the turkey gravy mix into the bottom of the slow cooker around the turkey.
  4. Add butter and water: Slice the ½ cup (1 stick) of butter and distribute atop the turkey. Pour the ½ cup of water into the bottom of the slow cooker to keep the environment moist during cooking.
  5. Cook the turkey: Cover the slow cooker and cook on low heat for 5-6 hours, or until the turkey is tender and reaches an internal temperature of 160°F (71°C).
  6. Rest the turkey: Remove the turkey breast from the slow cooker and allow it to rest for at least 20 minutes before carving to retain juices.
  7. Prepare the gravy base: Strain the drippings through a fine mesh strainer to remove solids. Let the drippings sit briefly, then skim off as much fat as possible using a spoon, baster, or fat separator.
  8. Melt butter for roux: In a saucepan over medium heat, melt ¼ cup butter until fully melted, being careful not to burn it.
  9. Make the roux: Whisk in ¼ cup all-purpose flour continuously, cooking over medium heat until the mixture bubbles and turns a light brown color, indicating the roux is cooked.
  10. Incorporate drippings: Gradually add splashes of the turkey drippings to the roux while whisking continuously. Repeat 3-4 times until the mixture is smooth and well combined.
  11. Finish the gravy: Add the remaining drippings and continue whisking over medium heat for 3-4 minutes until thickened and bubbly.
  12. Add cream: Stir in a splash of heavy whipping cream to enrich the gravy, whisk well, then remove from heat and serve immediately alongside the carved turkey.

Notes

  • You can choose to leave the skin on the turkey for extra flavor and moisture or remove it based on preference.
  • Make sure your turkey reaches an internal temperature of 160°F (71°C) before removing from the slow cooker for safe consumption.
  • Resting the turkey after cooking is important to keep the meat juicy and easier to carve.
  • The gravy can be adjusted by adding more or less cream according to desired richness and consistency.
  • Leftover gravy can be stored in the refrigerator for up to 3 days and reheated gently before serving.

Find it online: https://ivysrecipes.com/crock-pot-juicy-turkey-breast-with-homemade-gravy-recipe/