Recipe Description
Slow Cooker Turkey Breast
Recipe Submitted By: Diane Pittman Vasseur
1 (6-8 lb) bone-in frozen turkey breast, thawed in refrigerator
Salt, pepper, and paprika, to taste
2 tablespoons butter
Remove rib sections from back of breast and any excess skin. Rinse breast and pat dry with paper towels. Season with salt, pepper, and paprika. Spray skin lightly with cooking spray (I used olive oil spray).
Preheat a 6-qt slow cooker on HIGH (remove the cover first).
Heat a large pot or skillet over medium-high heat. Place the breast, skin side down, in the skillet and sear until the skin is browned, lifting and holding for sides to brown. (Can add a tablespoon or two of butter if desired.)
NOTE–To keep the breast out of the juices as it cooks, place a small wire rack or 3-4 aluminum foil balls in the bottom of the slow cooker to set the breast on.
Place browned breast, skin side up, on wire rack or foil balls in the slow cooker. Cover and cook on HIGH until thickest part reaches 165 degrees F. on a meat thermometer. Cook times will vary depending on size of breast. Do not lift the cover for the first 1 1/2 hours as too much heat will be lost. (Mine weighed 8.75 lbs. before the back and ribs were removed and it was done in about 2 1/4 hours).
When done, remove breast carefully to a serving platter and tent loosely with foil to rest for a few minutes before carving.
((NOTE–If you prefer a crisp skin, when done remove breast from slow cooker to an oven safe dish and stick under the oven broiler for a few minutes, watching closely. (I did not broil mine.))
