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Crock Pot Turkey Breast

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Ingredients

Adjust Servings:
6 - 6 1/2 lbs turkey breast
2 teaspoons vegetable oil
salt and pepper
1 medium onion
4 garlic cloves

Nutritional information

630.6
Calories
257 g
Calories From Fat
28.6 g
Total Fat
7.6 g
Saturated Fat
252.7 mg
Cholesterol
230.3 mg
Sodium
2 g
Carbs
0.3 g
Dietary Fiber
0.7 g
Sugars
85.4 g
Protein
2853 g
Serving Size

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Crock Pot Turkey Breast

Features:
    Cuisine:

    you don't need to use water or chicken broth with this recipe? and what is the bag used under the turkey in the picture above? is that necessary or just easier for clean up?? if not using the bag, do you need to spray the bottom of the crock pot? how do you get the skin crispy like in the oven? TIA! been trying new recipes this year and eager to give this one a try.

    • 570 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Crock Pot Turkey Breast, This is a great recipe that use when I need a lot of moist flavorful cooked chicken/turkey. It’s great for salads, enchiladas etc. The breast is even moist enough to slice up and serve for dinner or put on sandwiches., you don’t need to use water or chicken broth with this recipe? and what is the bag used under the turkey in the picture above? is that necessary or just easier for clean up?? if not using the bag, do you need to spray the bottom of the crock pot? how do you get the skin crispy like in the oven? TIA! been trying new recipes this year and eager to give this one a try., I’ll be making this come Thanksgiving…


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    Steps

    1
    Done

    Rinse the Turkey and Pat It Dry With Paper Towels.

    2
    Done

    Rub Turkey All Over With the Oil.

    3
    Done

    Carefully Pull Back Skin Over Breast and Rub With Seasonings.

    4
    Done

    Place Breast, Meaty Side Up Into a 5 Quart Slow Cooker.

    5
    Done

    Peel the Onion, Cut It Into Quarters and Place Around the Edges of the Pot.

    6
    Done

    Peel the Garlic Cloves and Place Around the Sides of the Cooker Maybe Rub Some Minced Under the Skin.

    7
    Done

    Cook For 9 Hours If Frozen or 7 Hours If not Frozen on Low or to 170 Degree Internal Temperature.

    8
    Done

    Let Bird Rest 10 Minutes Before Carving.

    9
    Done

    Discard Vegetables.

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    Aiyana Curry

    Culinary adventurer specializing in global fusion dishes.

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