Moist and Tender Turkey Breast

By Addie

This easy dish will be very popular in your home: your family will love the taste and you will love how quickly it comes together.—Heidi Vawdrey, Riverton, Utah (Taste of Home)

Ingredients

• 1 bone-in turkey breast (6 to 7 pounds)
• 4 fresh rosemary sprigs
• 4 garlic cloves, peeled
• 1 tablespoon brown sugar
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon salt

Details

Servings 12
Adapted from keyingredient.com

Preparation

Step 1

Place turkey breast in a 6-qt. slow cooker. Place rosemary and garlic around turkey. Combine the brown sugar, pepper and salt; sprinkle over turkey. Cover and cook on low for 4-6 hours or until turkey is tender. Yield: 12 servings.
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REVIEWS:

Oh My Gosh! I will never cook Turkey Breast in the crockpot anyother way. This was amazing and so moist!!

After cooking for 6 hours (and only a 4 lb breast) my meat thermometer only read 140. Is this normal? Should this recipe be cooked on high to insure safety?

So easy! I was worried that there was no liquid but it turned out perfect! Juicy and very flavorful! A permanent addition to my recipe file!

This recipe is so simple and flavorful, I have made it over and over again at my family's request. We are even having this for Thanksgiving!

So juicy and fall off the bone tender. This was so easy to make that we might just do this for Thanksgiving.

Since I'm cooking for myself only, I bought a breast without the bone and it turned out okay, but was a little on the dry side...Ooops, maybe because I forgot to turn the crock pot off after the thermometer popped up...but it was very tender and made great turkey with gravy sandwiches...Hot Turkey Sandwiches...Nest time, however, I will leave the brown sugar out...too much of that sweet flavor. I was looking for more of a savory flavor than a sweet flavor.

This definitely did turn out moist, great for a newbie cook because it was fail safe.

This is great. I used the garlic powder,(2 tsp) the brown sugar, the pepper and salt to make a rub. I doubled the recipe and rubbed the turkey good. I let it sit in the refrig. over nite then started it in the crock pot in the a.m.. I couldn't believe that turkey had that much moisture in it. It actually fell off the bone. Sooooo delicious. Yes, definitely I would make this again and again.

Thought this was pretty good. Would double the brown sugar next time. Also, one time I made this with a can of turkey gravy dumped in. Was very good either way. I do miss the browned skin you get from an oven but this is a great no-fuss way to prepare turkey.

I have one of the newer slow cookers that cooks faster than I'd really prefer. I frequently cook meat from frozen with excellent results (chicken breasts, pork tenderloin, turkey). I often cook a frozen turkey breast with just putting it in the cooker with some cajun spices and cooking on low for 8 - 9 hours, or until it's done. Not sure what the other reviewer was concerned about with starting from frozen; some of the "turkey experts" advocate cooking a whole turkey from frozen in your regular oven because you don't risk the contamination from the poultry juices.

Opps ~ I forgot to add ~ I slice additional garlic cloves lengthwise and tuck it in under the skin! As many as I feel necessary!! YUM ~ GARLIC GOOD ~~ Thanks

I've made this several times and we love it! I do not miss the browned skin at all! If you want the skin browned, maybe you should throw it under the broiler and brown the skin and dry it out! But there goes the 'moist' part of this recipe! Also, as with ANY turkey, if there is not enough 'juice' for the gravy, simply ADD some broth! I do not think any meat should be put in a slow cooker when it is still frozen!

I first saw a recipe for turkey in the slow cooker about 2 years ago and have been cooking it just like this every since. The spices here are wonderful. I do add water or broth about 1/3 of the way up the side of the turkey. I prefer turkey to be moist and this really does the trick. Sometimes, i just add liquid then sprinkle with Lipton powdered onion soup. I love making it and keeping leftovers in the freezer for sandwiches and casseroles. I keep telling friends about this and everyone loves it. Excellent.

What if you use a frozen breast? How long do you think it would take? I'm generally away from home for 9-10 hours so I don't know if this would work for me.

Add 1/4 to 1/2 cup water to the crockpot and you will get plenty of broth for turkey or beef rump roast. Make sure you season the turkey.

I'm sorry it didn't turn out the way you hoped. I have noticed that some brands of breasts come out with more juice than others. On average, with a Jenni-o or Honeysuckle White brand breast I get 1 1/2-2 cups of juice to base my gravy off of. If you find that you don't have enough juice, you can always add chicken broth (I'd use reduced sodium) to get the desired volume.

You'll never get brown skin out of a slow cooker. Just ain't gonna happen. For that you'll definitely have to roast it in the oven!

Turkey is soooo moist! Love, love, love!

My 6-lb. turkey was done in 6 hours, next time I'll start checking it after 5 hours. I used my 7-Qt. slow cooker, and used 2 tsps dried rosemary in place of the fresh. -Lori in WI

Yes, it was moist, but I miss that appetizing browning of the skin and it doesn't make much gravy. I won't make it again.

This was moist, delicious, and simple to make! I used a smaller turkey because I have a smaller crockpot and cooked it on high for the first hour and it still took about four hours for the button to pop. YUMMY!

I made Moist and Tender Turkey Breast yesterday. It was delicious! I am definitely going to put this recipe into my rotation of family favorites! My turkey was a little larger and took 7 hours on low for the pop-up timer to pop.