I participated in an Influencer Activation on behalf of Influence Central for Honeysuckle White. I received complimentary products to facilitate my review as well as a promotional item to thank me for my participation.
This slow cooker turkey breast is so super easy to make (it only has 3 ingredients) and turns out moist and flavorful every time. My favorite part of making turkey is the leftovers! I love being able to make turkey sandwiches for kids’ lunches and turkey tetrazzini or creamy turkey wild rice soup for dinner in the following days.
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Hey! Back to school is upon us and that means back to schedules and back to family dinners. One of my favorite ways to get dinner on the table is to make a turkey breast (in the slow cooker, of course) and then use the turkey breast in other meals the same week or save the leftovers in the freezer for future meals. By cooking in this way I really can optimize my limited time and spend more time with my family.
I know some of you are nervous to make a turkey. You think it’s a big deal and that it’s something only done by grandma on Thanksgiving. Let me tell you folks, it’s not hard at all! It’s really easy and when you make it in the slow cooker it turns out so moist and tender. Let me walk you through the steps:
1. Buy a Honeysuckle White bone-in turkey breast (don’t be intimated by the bone, it adds tons of flavor) at your local grocer. (Honeysuckle White turkey products are only available in select states. For those on the East Coast (ME, NH, VT, NY, NJ, MA, VA, RI, CT, PA, MD, DE, WV, NC, SC, GA, and FL), look for Honeysuckle White’s sister brand, Shady Brook Farms!). You’ll also need 3 tablespoons of butter and a packet of onion soup mix.
2. The turkey breast should be thawed. Using kitchen shears, cut off any excess skin, but leave the skin on the breast.
3. Rub the onion soup mix all over the turkey breast. 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.
I love using ground turkey and turkey sausage and whole turkeys in my cooking. It is such a healthy option and also it’s much cheaper in most cases. Check out all my turkey recipes here.
You might want to use your turkey leftovers to make these dishes from other bloggers:
Chipotle Turkey Salad Sandwiches from Simply Recipes
Turkey Enchiladas from Gimme Some Oven
Turkey, Bacon Lattice and Havarti Panini from Panini Happy
Turkey and Corn Chowder from Cookin’ Canuck