Best Crock Pot Turkey Breast And Gravy Recipes

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SLOW COOKER TURKEY BREAST AND GRAVY



Slow Cooker Turkey Breast and Gravy image

The perfect recipe when you're having a small holiday meal or crave turkey any other time of year.

Provided by Sarah Olson

Categories     Main Course

Time 5h10m

Number Of Ingredients 6

5 lb. Boneless Turkey Breast (trimmed; 3-6 lb turkey breast (see notes below))
2.5 oz turkey gravy mix (two 1.25-oz. packets)
10.50 oz cream of chicken soup
1 3/4 cups water
1/4 tsp. dried thyme
1/8 tsp. black pepper

Steps:

  • In a medium-sized bowl whisk together the gravy mix, can of soup, water, thyme, and pepper until smooth, pour into the slow cooker.
  • Add the turkey breast into the gravy mixture.
  • Cover and cook on LOW for 5-6 hours without opening the lid during the cooking time.
  • Remove the turkey to a cutting board, allow to rest for 5 minutes.
  • Slice the turkey.
  • Stir the gravy and serve!

Nutrition Facts : Calories 324 kcal, Carbohydrate 3 g, Protein 62 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 156 mg, Sodium 888 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SLOW-COOKER TURKEY BREAST WITH GRAVY



Slow-Cooker Turkey Breast with Gravy image

This quick-prep recipe lets you feast on turkey at any time of year. We save the rich broth for gravy, noodles and soup making. -Joyce Hough, Annapolis, Maryland

Provided by Taste of Home

Categories     Dinner

Time 5h25m

Yield 12 servings.

Number Of Ingredients 11

2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, chopped
3 medium carrots, cut into 1/2-inch slices
3 celery ribs, coarsely chopped
1 bone-in turkey breast (6 to 7 pounds), skin removed
1/4 cup all-purpose flour
1/2 cup water

Steps:

  • Mix the first 5 ingredients in a small bowl. Place vegetables in a 6- or 7-qt. slow cooker; top with turkey. Rub turkey with seasoning mixture., Cook, covered, on low 5-6 hours or until a thermometer inserted in turkey reads at least 170°. Remove from slow cooker; let stand, covered, 15 minutes before slicing., Meanwhile, strain cooking juices into a small saucepan. Mix flour and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.

Nutrition Facts : Calories 200 calories, Fat 1g fat (0 saturated fat), Cholesterol 117mg cholesterol, Sodium 270mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43g protein. Diabetic Exchanges

SLOW COOKER TURKEY BREAST WITH DRESSING



Slow Cooker Turkey Breast With Dressing image

My cranky old 1934 oven is very small and slow, so I devised this method of cooking holiday meals. The slow cooker keeps the turkey breast moist, and cooking the dressing in the same cooker gives it a wonderful flavor.

Provided by Fishwrap

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 4h30m

Yield 12

Number Of Ingredients 10

2 tablespoons butter
1 ½ large yellow onions, diced
4 large celery ribs, diced - or more to taste
1 (8 ounce) package dry bread stuffing mix with seasoning packet
1 (16 ounce) can whole berry cranberry sauce
½ cup butter, melted
½ cup chicken broth
½ teaspoon salt
1 (7 pound) bone-in turkey breast with pop-up timer
½ teaspoon salt

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onions and celery in the hot butter until onions are translucent, about 8 minutes; remove from heat.
  • Place a plastic slow cooker liner into a 6-quart slow cooker. Place dry bread stuffing into the liner bag and sprinkle contents of seasoning packet over the bread. Stir cooked onions and celery, cranberry sauce, 1/2 cup melted butter, chicken broth, and 1/2 teaspoon salt into the dressing mix, taking care not to pierce the bag.
  • Rinse turkey breast and pat dry with paper towels; season turkey breast with 1/2 teaspoon salt. Push the dressing mixture to the edge of the cooker and lay the turkey breast into the slow cooker with the pop-up timer facing upward.
  • Cook on High until the pop-up timer in the turkey breast pops, 4 to 4 1/2 hours. Transfer turkey breast to a cutting board and let stand for 10 minutes before serving. Transfer dressing to a serving bowl and serve alongside turkey.

Nutrition Facts : Calories 511.7 calories, Carbohydrate 30.5 g, Cholesterol 122.5 mg, Fat 18.3 g, Fiber 1.7 g, Protein 53.6 g, SaturatedFat 8.5 g, Sodium 1538.3 mg, Sugar 11.8 g

EASY CROCK POT TURKEY BREAST WITH FAIL PROOF GRAVY



Easy Crock Pot Turkey Breast With Fail Proof Gravy image

This is so simple and quick to do and you will have the most moist turkey breast to just slice and serve. The skin even browns in the crock pot. I like to make gravy and serve this as hot turkey sandwiches. This includes a simple tasty way to make the gravy.

Provided by Marie

Categories     Very Low Carbs

Time 7h10m

Yield 10 serving(s)

Number Of Ingredients 10

6 -7 lbs turkey breast, thawed, if frozen
1/2 cup chopped onion
1/2 cup chopped celery
salt
fresh coarse ground black pepper
1/2 cup chicken broth
gravy
turkey broth, from crock pot
2 (14 ounce) cans chicken broth
3 tablespoons flour

Steps:

  • Place onion and celery in cavity of turkey breast.
  • Sprinkle turkey with salt and pepper and place in 5 to 6 quart slow cooker.
  • Pour broth over turkey, cover and cook on low for 7 to 8 hours.
  • Remove turkey to serving platter, cover with foil to keep warm while making gravy.
  • Place liquid in saucepan after straining out veggies, and add 1 to 2 cans chicken broth- depending on how much gravy you want to make.
  • In a covered jar, shake together the flour mixed with about 1/2 to 1 cup of water until smooth- or you can whisk it in a bowl.
  • When liquid comes to a boil, slowly stir in flour mixture, adding just enough to thicken it to your liking.
  • Cook until it bubbles and thickens, stirring often.

Nutrition Facts : Calories 455.4, Fat 19.7, SaturatedFat 5.4, Cholesterol 176.9, Sodium 463.6, Carbohydrate 3.1, Fiber 0.3, Sugar 0.7, Protein 61.9

CROCK-POT TURKEY BREAST AND GRAVY



Crock-Pot Turkey Breast and Gravy image

Not liking the looks of the skin on my turkey breast, I removed it, then brined the turkey. Worried that it would dry out in the oven without the skin to protect it, I decided to use my slow cooker to cook it. I totally winged it so measurements are approximate, but I was so pleased with the ease of preparation and the results yielded that I had to post this. It makes the richest broth from the carrot, celery and onion that makes the tastiest gravy, and I am a huge gravy fan! And with the skin removed there was no need to skim fat from it. The carrots were delicious to eat too! I'm not sure if the brine was necessary, but I wanted a way to preserve it until I could cook it the next day, and it definitely helped to keep it moist and tasty. It wasn't salty, but I may brine skin-on next time and then remove it to see if there is a difference. I hope you enjoy it!

Provided by c.walsh

Categories     Turkey Breasts

Time 4h10m

Yield 10-12 serving(s)

Number Of Ingredients 12

4 -6 lbs turkey breast
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon salt (or favorite seasoning, I used Tony Chachere's)
1 teaspoon italian seasoning
1/2 teaspoon black pepper
1 medium onion, cut in large chunks
3 large carrots, cut in chunks
1 stalk celery, sliced
1 cup turkey stock (chicken stock or broth works too)
3 tablespoons butter
3 tablespoons flour

Steps:

  • Remove skin if desired, and brine turkey the night before. (I used a mixture of water and apple juice to total 1 gallon, with 1 cup kosher salt, 1 cup of brown sugar, peppercorns, rosemary, dried thyme, cloves, bay leaves, allspice, garlic and sliced onion--but use any brine you like).
  • Rinse turkey thoroughly and pat dry.
  • Rub with olive oil, followed by seasonings and spices.
  • Place carrots, onion and celery in bottom of slow cooker.
  • Place turkey on top of vegetables.
  • Add enough stock to cover vegetables.
  • Cook on high 1 hour, and low until done, 3-6 hours depending on your slow cooker (mine cooks fast and too hot) and size of turkey (mine was 5 lbs). I checked the temperature after 3 1/2 hours and it was done at 165 degrees, but I kept it on warm until dinner since it was done much earlier than I expected.
  • Remove turkey and let rest while you make gravy.
  • To make gravy, measure 2 cups of broth from the slow cooker. Even though you only added about a cup or so of stock, the turkey and veg. make more juice. Careful, it's hot! I turned off my cooker about a half hour earlier so it wouldn't be as scalding.
  • Melt butter over med. heat and whisk in flour for 2-3 minute to make a blonde roux.
  • Slowly add stock while constantly stirring until desired consistency reached. Season with salt and pepper to taste, but taste it first because mine needed no salt.

Nutrition Facts : Calories 351.1, Fat 17.6, SaturatedFat 5.9, Cholesterol 127.1, Sodium 382.8, Carbohydrate 5.4, Fiber 0.9, Sugar 1.6, Protein 40.4

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