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 1/2 -7 lbs turkey breast

1 large onion, sliced.

2 14-ounce cans of chicken broth

1/2 tablespoons of salt, pepper, garlic powder

2 raw garlic cloves

butter

 

Wash and dry the turkey breast, leaving the skin on.

Rub the entire breast with olive oil or any cooking oil you prefer. Season with the salt, pepper, and garlic powder. Top with 2 cloves of raw garlic. Mince the garlic if you'd like to spread it out.

Coat the bottom of crock pot with butter spray sides generously with nonstick cooking spray.

Place the onion slices in the crock pot.

Place the turkey breast on top of the onion.

Add the two cans of broth to bottom of crock without washing the seasoning off the turkey breast.

Cover and cook on low for eight to ten hours.

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Replies to This Discussion

Slow Cooked Turkey Breast With Mushroom
——– ———— ——————————–
1 breast of turkey
completely thawed
2 Tablespoons butter or margarine — melted
2 Tablespoons parsley — finely chopped
1/4 Teaspoon tarragon
paprika
1/4 Cup sherry or dry white wine
1/2 Teaspoon salt
1/8 Teaspoon white pepper

***MUSHROOM SAUCE***
drippings

1 Can mushrooms — undrained
2 Tablespoons cornstarch
1/4 Cup water or sherry wine
1/4 Teaspoon tarragon
salt and pepper

Rinse turkey breast, drain well and pat dry with paper towel. Place,
skin side up in slow cooker. Brush with butter. Sprinkle with parsley,
tarragon and paprika. Add wine, salt and pepper. Cover and cook on high
setting for 1 hour, then turn to low setting for 6 to 7 hours. Internal
temperature of breast should reach 170 when done. Slice and serve with
mushroom sauce. Sauce: Strain drippings from slow cooker into large
liquid measure. Spoon off fat. Add mushrooms to drippings and enough
water to make 1 - 3/4 cupfuls. Dissolve cornstarch in water or wine and
stir into drippings. Pour into saucepan, add tarragon and season to
taste with salt and pepper. Cook over medium to low heat, stirring
constantly, until thickened and clear.
Turkey with Mushroom Sauce

-------- ------------ --------------------------------
1 (3-pound) boneless turkey breast -- halved
2 tablespoons butter or margarine -- melted
2 tablespoons dried parsley flakes
1/2 teaspoon dried tarragon
1/2 teaspoon salt -- optional
1/8 teaspoon pepper
1 (4-1/2-ounce) jar sliced mushrooms (or 1 cup sliced fresh mushrooms)
1/2 cup white wine or chicken broth
2 tablespoons cornstarch
1/4 cup cold water

Place the turkey, skin side up, in a slow cooker. Brush with butter. Sprinkle with parsley, tarragon, salt if desired and pepper. Top with mushrooms. Pour wine or broth over all. Cover and cook on low for 7-8 hours. Remove turkey and keep warm. Skim fat from cooking juices. In a saucepan, combine cornstarch and water until smooth. Gradually add cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the turkey.
1 4 to 5 pound boneless turkey breast, with skin, or about 2 1/2 pounds for a 3 1/2-quart crockpot
1/4 cup chopped fresh parsley
1 tablespoon fresh thyme leaves
1 tablespoon grated lemon rind
2 tart apples, peeled,cored,chopped
4 medium leeks (white part & 1-inch pale green), rinsed,sliced thinly
1 cup chicken broth
1/2 cup dry white wine
2 tablespoons butter, room temperature
2 tablespoons all-purpose flour

Preparation:
Rinse turkey breast and pat dry. Lightly pound breast and, with your fingers, separate skin from breast meat. Combine parsley, thyme, and lemon rind. Rub turkey inside and under the skin with the herb mixture; replace skin and tie in place with kitchen twine.
Arrange apples and leeks in bottom of 5-quart or larger slow cooker (for a smaller slow cooker, use a 2 to 2 1/2 pound turkey breast). Top with turkey breast, skin side up. Drizzle lemon juice over turkey breast. Cover and cook on low for 8 to 10 hours or on high for 3 1/2 to 4 hours, until tender.
Transfer breast to a serving platter and keep warm. (Brown for 5 minutes under a preheated broiler for browned skin.) Let turkey breast stand for 10 minutes before carving.
Turn setting to high. Whisk broth and wine into the juices in the slow cooker. In a small bowl, combine the butter and flour. Whisk into the slow cooker and cook, uncovered, stirring occasionally, until thickened and bubbly, about 15 minutes. Cook and stir for another minute. Pour sauce into a serving dish and spoon over breast slices.

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