Fleur de Lis

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Tuesday, January 31, 2017

Slow Cooker Rosemary Turkey Breast


I've roasted turkey breasts in the oven, I've smoked turkey breasts in the smoker, I've grilled turkey breasts on the grill.  I had never cooked one in a slow cooker until today. It won't be the last one!

Granted there are many people who say they don't like the texture of slow-cooked turkey or chicken.   But there are some days when work comes first and roasting a turkey or turkey breast comes second.  On those days, this is a great alternative.

I didn't add any liquid to this slow cooker version and ended up with almost 3 cups of turkey dripping to make gravy!

I knew I was going to season with garlic, thyme, and onions.  Now which olive oil to use? The choices are numerous at King's Olive Oil Company. I selected Rosemary Olive Oil. Trust me, it was the perfect choice! 

Turkey is naturally a very lean protein. The coating of the turkey with the rosemary olive oil will allow the herbs and seasonings to adhere to the exterior and help to keep the turkey moist during the cooking process.

1 (5 - 5 1/2 lb.) turkey breast with bone
1 medium yellow onion, sliced
2 - 3 T. Rosemary Olive oil
1 t. dried thyme
1 t. onion powder
1 t. granulated garlic
1 t. paprika
2 t. salt
1 t. ground black pepper

Spray slow cooker with non-stick spray.

Rinse turkey and pat dry with paper towels.  Place sliced onion rings in bottom of slow cooker.

Rub rosemary olive oil over the entire turkey breast. Sprinkle thyme, onion powder, granulated garlic, paprika, salt, and pepper over and inside the turkey.

Place the turkey breast on top of the sliced onions. Cover and cook 3 - 4 hours on high or 6 - 7 hours on low.

Once the turkey is done, carefully remove it from slow cooker and place on a large plate or platter. remove skin and slice turkey.

Strain broth and discard solids.  Follow this link for the Easy Turkey Gravy.






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