Slow Cooker Turkey Breast

By [e-mail]

Ingredients

• For the gravy:
• 1 (6 pound) Honeysuckle White bone-in turkey breast
• 1 (1 ounce) envelope dry onion soup mix
• (or you can make your own)
• 3 Tbsp Butter
• 2 Tbsp cornstarch
• 2 Tbsp water
• Salt and pepper

Details

Servings 6
Adapted from 365daysofcrockpot.com

Preparation

Step 1

2. The turkey breast should be thawed. Using kitchen shears, cut off any excess skin, but leave the skin covering the breast.

3. Rub the onion soup mix all over the turkey breast and under the skin. Place the turkey (breast side down) in the large slow cooker. Put the butter in the bottom of the slow cooker.

4. Cover the slow cooker and turn it to low. Let it cook for about 7 hours on low. Cooking the turkey low and slow is the best option for taste and tenderness.

5. To check for doneness, use a meat thermometer. Make sure the middle of the turkey breast reaches 165 degrees Fahrenheit. Remove the turkey from the slow cooker and let it rest on a large cutting board or platter. I like to tent mine with foil and let it rest for about 10 minutes. While the turkey is resting I use the drippings in the bottom of the slow cooker to make gravy. To make the turkey even healthier, I remove the skin. If you like the skin you can put the turkey under a broiler for a couple of minutes to crisp it up.

Pour the juices in the bottom of the slow cooker through a mesh strainer and into a saucepan. In a small bowl mix together the cornstarch and the water until smooth. Add the cornstarch mixture into the saucepan with the drippings. Whisk over medium high heat. Gravy will thicken