Turkey Breast in the Crockpot

By Addie

Even though I'm posting this when the big turkey holiday is just days away, truly this is a recipe that's easy enough for any time of year. I'm not sure why I never made a turkey breast in the crockpot before, but after Dianne did it, Alanna did it, and Stephanie did it, I just had to try it too. Completely delicious results with moist and flavorful turkey. If you don't manage to plan ahead and end up having to get a turkey at the last minute when there's no time to thaw (you know who you are!) this could also be a good option for Thanksgiving Day. In fact, if you cook your turkey using this method, there are enough crockpot Thanksgiving recipes to make the entire Thanksgiving dinner in the crockpot this year. (Okay, not the rolls, but still it's something to think about!) Makes about 4.5 pounds of cooked turkey and 2 cups gravy, about 6 servings.

Ingredients

• 1 5 pound turkey breast with skin and bones (thawed for a day in refrigerator, if frozen)
• 1 Tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage (rubbed sage)
• 1 large carrot, cut into pieces
• 2 ribs celery, cut into pieces
• 1 onion, peeled and cut into 4 pieces
• 2 cups chicken or turkey stock OR
• 2 cups water with 1 Tablespoon chicken or turkey bouillon granules
• 4 teaspoons arrowroot starch for gravy (can use cornstarch, but arrowroot thickens with much less starch)
• ........................................
• I used a 4.5 quart crockpot for this recipe.

Preparation

Step 1

Trim extra skin and fat from turkey breast, leaving the parts of skin that are directly covering the meat. If you have a meat thermometer, pull out the pop-up timer if desired. Rub breast all over and inside with thyme and sage. Heat olive oil in heavy frying pan, then brown turkey breast on both sides and top, about 5 minutes each side.

Put browned turkey breast in crockpot, then add carrots, onions, and celery. Pour turkey or chicken stock over. Cook on high until temperature in the thickest part of the meat reaches 165F; this was 2 hours and 45 minutes for me. (You can also cook on low for a longer time, probably about 5-6 hours. The temperature still needs to be 165F.)

Remove turkey breast and let rest while you make gravy. Use a fine-mesh skimmer to scoop out vegetables and skim the broth, or strain through fine strainer into small saucepan. You should have close to 2 1/2 cups broth. Bring to a boil and reduce by about 1/4, or until there is a strong turkey flavor. (I just kept tasting it as it cooked down, and stopped when it tasted good to me.)

Reduce heat so the liquid is barely at a simmer. Mix arrowroot starch with 2 T cold water, then stir gently into the simmering liquid and stop stirring once it's combined. Don't over whisk or continue to cook once it's thickened, or the gravy won't stay thick. Gravy can also be thickened with cornstarch mixed with water if you don't have arrowroot, but it will take about 1 T cornstarch per cup of liquid to get the same amount of thickness.
.........................

NOTES:

I used a full turkey breast, about 5 pounds with bones and skin. I trimmed some of the extra skin, and then rubbed it on all sides and inside with dried thyme and sage. (I pulled out the pop-up timer, since I was going to use a meat thermometer.)

Then I browned the breast well on both sides and the top. Let it brown about 5 minutes per side, because no browning will happen in the crockpot.

Put the browned turkey breast in the crockpot with some pieces of carrot, celery, and onion. These vegetables will be discarded, but they add a lot of flavor to the liquid which will be used to make gravy. Pour over 2 cups chicken or turkey stock. (I used water with a generous tablespoon of Penzeys Turkey Soup Base.)

I cooked my turkey on high for 2 hours and 45 minutes, which is when the meat thermometer said 165 F. When the turkey was done, there was a lot of delicious-looking broth in the bottom of the crock.

I used a fine-mesh skimmer to scoop out the vegetables and skim the broth, but you could use a fine strainer too. Then this broth was cooked down a bit and turned into the most delicious turkey gravy ever.