New York Times best-selling author, slow cooking expert, mom of three
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A Year of Slow Cooking

Tuesday, November 11, 2008

CrockPot Turkey Breast Recipe


Day 316.

Happy Veteran's Day! Make sure to thank those in your lives who have or who are actively supporting our country in this most honorable way.

And then make turkey. In the crockpot.

I do plan on finding a little turkey (probably a 10 pounder?) to cook in the crock, but I wanted to test out a turkey breast first.

I used my mom's "famous" and "secret" family recipe. Hey mom! Your recipe is now going to be even more famous, and it's no longer a secret. :-) Thanks mom, I love you!

This is good turkey. It's moist and juicy, even though there isn't any brown meat. If you'd like, you can certainly throw in some turkey legs along with the breast. The rule of thumb is usually 1 pound of turkey per person.

The Ingredients.

4 to 6 pound turkey breast (bone-in or out. your choice)
2 cups cheap white wine (you can use broth or apple juice instead, if you'd like)
1 stick of butter (1/2 cup)
1 onion
salt and pepper

The Directions.

I used a 6 quart crockpot and a 4 1/2 pound turkey breast. I easily could have fit in some legs or a larger breast piece.

I know that it's suggested to not cook with any wine that you wouldn't drink, but it's okay because I drink cheap wine.

Unwrap the turkey breast and pat it dry with paper towels. If desired, cut off the skin with poultry shears, and discard. (I did this. I couldn't help myself.)

Salt and pepper the breast liberally.

Plop it, breast-side down into the crockpot. Wash your hands well.

Cut up an onion coarsely and push some pieces down next to the turkey and put a few in the rib cavity. Add the stick of butter.

Pour the wine over the top.

Cover and cook on low for 7-9 hours, or on high for 4-6. Use a meat thermometer to test doneness--it should register at 170°.

Remove from crockpot, and let sit for about 20 minutes before carving. The meat will be much more tender than if cooked in an oven.

The Verdict.

We all ate turkey! And not on Thanksgiving!



Here are other absolutely amazing Thanksgiving recipes for the slow cooker.
And don't throw your bones away! Make:
turkey and wild rice soup or
turkey stew

92 comments:

Sarah said...

I did a turkey breast roast in the crock recently. Mine was lazier, though. I had to pull all the netting off it, then put a pat of butter in the stoneware, set the turkey in, and dumped a packet of onion soup mix over it. Cooked on low for six hours, I think. It was really tasty, and the leftover meat made a FANTASTIC batch of enchiladas.

I love that you used Barefoot Pinot Grigio, that's a good-tasting one! Around here we drink REALLY cheap wine--our staple is the Winking Owl label from Aldi at $3.99 a bottle! Nothing wrong with frugality, I say. :)

Terri said...

Before I was married I would cook the stuffing in the crockpot below the turkey breast. You get the same consistency as a stuffed bird being in the crockpot, and the breast cooks just fine floating on top of the stuffing. I cook a whole bird now that I'm married, but my husbands mother never stuffed the bird, so I cook the stuffing in the crockpot still.

misseill said...

Stephanie, I can't wait to get a crockpot to try your recipes. This one sounds so good. Thank you so much for your year of crockpotting.

Debbi said...

I just made another turkey breast in the crock pot last night! I just put a bunch of seasonings, (poultry spice, garlic, onion, thyme and whatever else I could find), under the skin. I should have just taken the skin off, I didn't know if it would dry up more though. I'll try the wine next time though, yum. (I drink cheap wine too!)

M, Ms. R, Mom, Auntie M, Marey said...

Mmmmm, I am so glad my friend found your blog and sent me the link....I work full time and have a family and the crock pot is my best friend. I can't wait to try some of your recipes!
Happy Tuesday from CA!

Marni said...

"cheap wine" bahahah! Looking forward to a good crockpot stuffing/dressing.

Mrs. B said...

my mom has been telling me to cook a breast in the crockpot. i love the idea of using cheap wine. it's okay, cause we drink the cheap stuff too. it's normally under $4 on sale!

looking forward to more tday stuff!

Catherine said...

I think it's a darn shame that we've relegated turkey to a once-a-year meal. Turkey all year round, I say!

Shyla said...

I just wanted to take a minute to say thank you for the time you've put into all these recipes and the commitment! I know it is no small thing. My husband and oldest daughter were diagnosed Celiac back in February, so your recipes have made the transition so much easier for me.

I really can't thank you enough.

I save all my recipes to del.ici.ous and thanks to you I've got loads of easy gluten free recipes to draw from! We are expecting our seventh child in April, so *easy* is a huge plus for me!

Thank you, thank you, thank you!

Karen said...

I have been wondering how to do a turkey in the crockpot! We love turkey here, it's the only meat my husband missed when he was vegetarian. And turkey breasts are easier to find than a large turkey. Thanks!

The Army of Four said...

A turkey in the crockpot!?!? This is seriously incredible. I can't WAIT to try it! Thanks!
Karen

Veronica said...

Yeah, I go for the "cheap" wine also! More flavor. ;-)
Can't wait to try this out. Have a houseful coming Thanksgiving!! Planned on a couple of breast anyway!

April in CT said...

I do my bone in turkey breast in the crock pot from frozen! I know, it sounds nuts, but it works. No need to add much liquid because as it thaws it produces some. I rub a herbed butter under the skin and it's the best turkey I've ever had. If you get one with a giblet bag just take it out after it's cooked for a few hours.

Ashley said...

I LOVE YOUR BLOG! I watch it daily to see what great recipe you have cooked! Thanks for offering such a great blog.

GO HERE to see the AWARD BUTTON:
http://getgroceriesfree.com/blog/?p=303

right click the AWARD and save to your desktop then just follow the directions.

After receiving the award we must:

1)Add the logo of your award to your blog.
2)Add a link to the person who awarded it to you.
3)Nominate at least 7 other blogs.
4)Add links to those blogs on your blog.
5)Leave a message for your nominees on their blogs.

enithhernandez said...

This sounds simple enough yet delicious! I am going to use smart balance light instead to make a healthier version of this, yum!!!! :)

Kixie said...

Dear Ms. Stephanie (aka Crockpot Goddess)

Thank you for making Christmas dinner suddenly look a thousand times easier.

On behalf of all the people I won't be poisoning: bless you from the bottom of our hearts.

The Mostess said...

Me too. I love TJ's 2 Buck Chuck for the crockpot.

Can I add my 2 cents? It would be great to have a regular and cornbread stuffing. Yum.

Bethany said...

How wonderful! An easy, just in time, recipe for the turkey breast I got for FREE when grocery shopping on Saturday! Thank you! My husband can't wait for me to cook it (and the Thanksgiving-like sides I have planned). Can't wait to see your stuffing recipe.

Anonymous said...

This looks super yummy! I'll have to try that!!!


Tamara

Charlene said...

I've done one of these before--I rubbed it with olive oil and Tony Cachere's seasoning. Very moist and deliciuous!

I also think turkey should be a year-round "treat"!

$5 Dinner Mom said...

So glad you posted this...I was thinking of doing this for a TV segment next week (I hope!) and now you post it! :) And yeah for getting the turkey done in the crock! I was wondering yesterday as I was on my hunt for those GF rolled oats :( I will look at a specialty store when I am in TX this weekend!
Erin

Ambitious Blonde said...

I'm interested in seeing how the whole bird turns out. I got nominated for the dubious honor of "She Who Cooks The Turkey" this year and truthishly? ::whispers:: I've never done that before. So any and all help is greatly appreciated. :)

evan said...

Just curious -- if I don't want to use a whole stick of butter, what else could I use? Something more healthy ? Ideas?? thanks! Love your blog

mormonhermitmom said...

Awesome! A way to do turkey that doesn't involve basting and turning and basting and browning and basting and heavy lifting! THANK YOU!

Kelly said...

I think I hear my cardiologist calling on this one - and I'm in my late 20's. It looks yummy, but is there anything to sub instead of an entire stick of butter for those who aren't blessed with miraculous metabolisms?

Crockpot Lady said...

lol on the butter. No, you do not need to use a whole stick. Use half a stick, or whatever you're comfortable with.
Practically all of the butter ends up in the juice left at the bottom of the crock, which I put down the garbage disposal, but I suppose if you knew what you were doing you could make a pretty good gravy.
:-)

xox
steph

Til said...

Okay so I have 3 crock pot recipes that I want to share with you that are fabulous. My Hubby is allergic to wheat and has Celiacs disease so these are Wheat free!

How do I send the recipes to you?

nell said...

I discovered this blog only 2 weeks ago and have thoroughly enjoyed reading it from start to present.

Your turkey sounds so yummy and easy. Even easier (and I've done this many times): throw a frozen turkey breast in the crockpot, put the lid on, turn it on low and then go to work.

We come home to a house that smells just like Thanksgiving, and the turkey (completely unembellished) tastes awesome.

Becca said...

I am going to have to try this, sounds so good!

A quick note, I am making your risotto. My mistake, I added 1/2 teas. of cayenne and it was too hot. Oops, tonight I am trying it with a butternut squash soup base and the corn and see how it comes out. Added some white wine too.

Nan said...

I do this all the time! But WINE? I never thought of that! What is wrong with me? I use olive oil instead of butter, and dried onion flakes cuz it's easier at 6 in the morning.

Jenni said...

I've always cooked my turkey in the crockpot - with and without the bone. I usually rub it with very little salt/ butter mixture, add a tad bit of water in the bottom and let it cook. It's always been great, and the turkey makes enough juice to use for gravy. I would much rather have turkey this way because it's so juicy. I cannot stand dry turkey!

Amiyrah said...

oh boy, I love this time of year! Mostly because we get to eat turkey lol. I made our 14 pound turkey in the oven last sunday and we will probably be still picking at it all this week! I love this recipe, though. I think a free turkey breast may be in our future from the grocery store, so I may make it in the crock pot to save time, energy and stress(sunday was the first day I made a full turkey all by myself). Thanks again!

Beth Soelberg said...

Stephanie - I just wanted to say THANK YOU for your efforts! I love this blog - love your writing style, love the recipes, love the pictures that go along with whatever you've made for that day. Plus, I know this takes so much planning and time, and I want you to know we all appreciate it!

You've inspired me to do more Crockpotting at home in lieu of fast food and (rather gross) prepared foods. THIS is the kind of cooking I can handle! :)

My family thanks you too. :)

Carol said...

Your blog is wonderful, wish I had discovered it a long time ago! I love using the crock pot too. I'm going to really enjoy reading all your recipe ideas. Thanks so much
Carol

tchrbev said...

My grandmother taught me to make turkey in the crockpot, but she did not add the wine. I will definitely try your version.

I also add carrots and potatoes, and sometimes peas or other vegetables to make it a full meal, like a roast. So yummy!

Thanks for sharing.

Bev

Ginger said...

Quick question:

How much exactly is a stick of butter? In Canada ours doesn't come in sticks, it comes in those big bricks, about 2 cups each I think. How much should I use?

Thanks! Can't wait to try this out myself!

Crockpot Lady said...

ginger, it's a half-cup.
:-)
I didn't know that about Canadian butter!
xoxo
steph

Shirley said...

I really enjoy cooking a dish with some wine so I’d like to try this turkey breast recipe! And, I like the Barefoot wines, too. Thanks.

I have two ways of cooking turkey breasts in the crockpot. The first is SIMPLY to pour one stick of melted butter (the "regular" kind with salt) over the turkey breast and cook. Add NOTHING else ... no seasoning, no water, nothing. This is amazingly tasty and moist. It even browns on top. BTW, I don't think a stick of butter is terrible when you consider how many people it serves or how long it lasts, plus like you said, a lot of the butter/fat ends up on the bottom of the crockpot.

The other recipe is a year-round favorite of my son and myself. (Hubby likes it too, but we crave it.) For a 4 to 6 lb turkey breast, stir together ½ cup fresh parsley (or equivalent dried amount), ½ cup vegetable oil, 2 tbsp salt, 2 tbsp black pepper, and 1 cup apple cider vinegar and pour over turkey breast. Sprinkle ¼ cup fresh parsley on top (or equivalent dried amount). Cook 4 to 4/12 hours on high or 8 to 8 ½ hours on low. (If frozen, be sure to remove anything in the cavity and cook for about 10 hours or so.) Note: The leftovers are fabulous to use in making quesadillas, enchiladas, etc.

Last year, I served both turkey breasts at Thanksgiving. Everyone loved the first one. About half of the folks loved the second one as well. It has a distinctive taste that keeps calling your name if you like it. I also made both for our November support group meeting and there was none left of either!

Micki said...

Thanks to your blog I have fallen back in love with my crock pot! It also helps that it has finally gotten colder :) I wish I would have come across your site a long time ago. Will we be able to still view your recipes even after the New Year? I am trying to review them all but there are soooo many!

Thanks for all of your wonderful advice and time spent in the kitchen lol It is much appreciated!

Leann I Am said...

I think I have made my last five or so Thanksgiving turkeys in a big crock pot on steriods! I cook about a 20-pound bird and I won't do it any other way now. I use the stick of butter and garlic and other seasonings.

Another trick that my mom taught me was to wrap the turkey in dish cloths while it still has two days or so to defrost. Then pour wine over the whole thing once or twice a day and keep it wrapped in the dish cloths and foil in the fridge. You don't taste the wine at all, but it seems to do something to the turkey. Something wonderful!

Like my mama always says, "That bird didn't feel a thing when I slid him in the oven! HICCUP!"

And the turkey is almost always willing to share the wine!

SpeakDog said...

I know that low and slow is preferable when cooking roasts in the crockpot, as opposed to on high for a shorter amount of time. What about poultry? Which way keeps the meat moist? Or does it matter?

Crockpot Lady said...

Speak Dog,

that's a good question. I haven't done a side-by-side comparison, but I think if you aren't a peeker, the low and slow will allow the bird to be in the moistness longer and therefore result in a moister bird. I prefer to cook my chicken breasts lower and slower, for instance for the moisture.

--
steph

jennifer said...

My family has been eating crock pot turkey breast for years! We love it - no muss, no fuss, no basting. If you make sure the breast is up, the fat will drip down as it cooks, making it self basting. None of our family like the drumsticks or wings so it's a lot less waste also. Yummy!

simone said...

I was looking for a site for crockpotting and tumble onto your site. I can't wait to try some of these recipes.

Anonymous said...

Steph- any advise for using a smaller crockpot with 4-6 lbs. breast?

Lisa said...

I am so trying this recipe!!

Lisa
Cents To Save

margot said...

Dear Crockpot Guru,

Every time I make a new recipe, my kids ask: Did you make this in the crockpot?
They already know you're my favorite source for recipes.

I have a question:

I'm in charge of the turkey this year, and I have a 9 1/2 lb bird in the freezer.
How long would I have to cook it in the crockpot?
I'm so excited to try this recipe!!!

Thank you so much for making dinner planning so simple and fun.

Anonymous said...

Success....!!!! I did my turkey breast this weekend and invite my....MOTHER-in-LAW....!!!!!! I passed the test.....!!!! Even my thirteen year old son ask me if I really, really cook this meal...what an instant gratification...!!!! My grandkids, son in law and daughter enjoy it too...we had a Thanksgiving Dinner before Thnaksgiving...now the family reunion is going to be at my house and yes...I used a $1.99 cheap wine...fabulous...Thanks so much....:)
Next??? A sweet potato recipe on my crockpot....lol....xoxoxo

Adelphisand said...

I have to tell you - I made this last night - it slow crocked for 10 hours on low - I used the butter, 2 cups white wine, and 1 cup chicken stock, salt/pepper and some Mccormick Rotisserie Chicken Seasoning - oh my gravy was it yummy!! - this totally made it to the food rotation list. In fact, Costco had the boneless chicken breasts for less than $10 a piece...Thanks for an easy, healthy meal!!

ardnas said...

I've been planning to make this for our early Thanksgiving dinner this weekend. My mom was in charge of getting the turkey breast. She ended up buying two 5 lb breasts. I haven't seen them yet, but I'm hoping they'll fit into my large oval crock. If not that, I may have to convert to the oven and use my largest Dutch oven. If not that, I'm going to be bummed.

Catherine said...

I was wondering if the breast should be up or down? I have read through all the comments and some seem to have it down while others have it up and "self-basting?" Does the skin brown in the crockpot?

Also- if I have to feed 9 HUNGRY adults, how big of a breast do I need?

JH said...

This looks fantastic, and I was just thinking about getting some turkey breasts for after Thanksgiving. I'm not preparing a turkey at my place, so I won't have any leftovers.

Mimi said...

Guess what?!? Our turkey breast is getting made in my crock pot tomorrow. :-D Our ham is too so that leaves the oven free for green bean casserole and dressing. Should save me a lot of stress and worry.

Krys said...

Today is Thanksgiving!! I am not a wiz in the kitchen, and my husband usually takes care of dinner most nights. But I have taken on the task of T-day dinner to give my hubby a break (little does he know he will have dish-duty afterwards!). I am making the turkey breast in the crockpot, and the delightfully yummy sounding mashed taters with cream cheese and sour cream. I even purchased a new crock just for the occasion! This free's up the oven for a cheesy broccoli casserole and my stuffing bake! Mmmmm, I heart all food yummie!!

Mary P. said...

Thanks so much. Hubby said it was the best turkey ever. I've been doing the big bird for 12 years and wanted to do something different. I knew you wouldn't let me down. I used chicken broth instead of wine and wrapped the leftovers in foil in the fridge. Still moist 9 hours later. Yum! Yum!

callalily219 said...

I tried this recipe about 2 weeks ago and we thought it was great! In fact, my husband thought it was the best turkey breast he had ever had! I added a few fresh sage leaves from the garden and the flavor was perfect.

You should know that we had to turn to the crockpot for rescue on Thanksgiving! We were visiting my MIL who doesn't cook and had pre-ordered a grocery store Thanksgiving meal...which was fine but we had to pick up the meal on Wednesday. Long story short, we had to figure out how to re-heat the bird and decided to try the crockpot...with a bit of white wine added it was super moist and very tasty!

Paul said...

Hi,

I was considering using my crock pot to do either 2 Large turkey thighs or a rolled turkey breast (around 2 pound). Any idea what sort of time on high I would be looking at for these?

Great site also.

Thanks,
Paul

Crockpot Lady said...

Hi Paul, I'd still cook for 4 hours or so on high, and check temperature.

xox
steph

Joshua and Laura Dalton said...

Thanks!! So excited that I DON'T have to use my oven.

Sandee said...

Well, we are snowbound here in the Seattle area and I am not going to the usual family parties tomorrow.

I have a turkey breast in the freezer and this recipe is going to be used tomorrow for out little family on Christmas Eve

I'll probably do a potroast in the crock pot on Christmas day.

I love the idea about doing the dressing in the pot under the breast. I think I will try that too.

Merry Christmas Everybody!

Lauren said...

I'm so excited about this! I have to work today (Christmas Eve) and am hosting dinner for 15 people when I get off work. I have enlisted my husband's and daughter's help, which is a bit scary as neither of them knows how to cook. I "prepared" the juice for the turkey (wine, onions, fresh sage) and put it in the oven. I prepared the turkey itself (stuffed it with onions & butter, and rubbed it with salt, pepper, parsley, and rosemary). This means that all my hubby has to do is plop the bird in the crock pot, toss the juice over it, and start it. Let's hope he can do it - he'll be so proud if it all turns out well!

My Crock Pot lives again - Thanks, Stephanie!

Sandee said...

I didn't have any white wine, but had turkey stock frozen from Thanksgiving and used it. I was able to get a 6.5 breast into my 4 quart crock pot. (barely)

It cooked fine and I tested the temp and was thoroughly cooked through. It was moist and delicious and sliced wonderfully.

I used the juices in the pot for gravy base. The gravy was a little pale in color, but tasty.

This was a great dinner for a Christmas eve when our plans were changed due to inclement weather.

I bet the sandwiches will be fabulous.

JC said...

The taste of the turkey was great, but the smell of wine cooking all day was amazing! I can't remember the last time I salivated so much!

James said...

Crockpot Turkey Breast recipe:

2 - 3-1/2 lb frozen turkey breast (not thawed)
1/2 cup orange juice
1/2 cup water
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/8 cup sugar

Kim said...

I just started a 6lb breast in my crockpot! Onions, Carrots, potatoes and olive oil on bottom. Breast on top with lots of herbs and spices. I'm going to add some wine now -- that's a great addition. I drink barefoot too! I plan to cook it for 6-8 hrs on medium. Hopefully it'll be enough. Thanks for this blog!! So glad I found it just in time. Kim

Victoria said...

"its ok because I drink cheap wine" Love it! We'll be trying this out tomorrow for Thanksgiving just with dairy free butter substitute. Your blog has saved my 3 year old and I from a year of take-out and McDonalds while my husband is deployed, I can't wait till he's home and gets to eat this stuff!

SaraK said...

I made this today for our Thanksgiving dinner. I did a 3 lb breast and 4 drumsticks and all the meat was so juicy and delicious. I used chicken broth because I had no wine in the house. And I used poultry season for the spices and then rubbed the meat with olive oil. Major success!

Jenna B said...

This recipe worked perfectly! I did a 5 lb turkey breast in a 6 qt crockpot. My family said it was the best turkey they'd ever had!!

Anonymous said...

Sandee here again!

I just started this breast today. Yes, it is the day before Thanksgiving, but I am trying to streamline the day tomorrow. I know this will be delicious heated up tomorrow. I wish I had thought about adding some poultry seasoning too. I still have time. I just turned on the pot a few minutes ago.

I did this 2 years ago on Christmas eve and we loved it.

My DD had a baby a few days ago. (right now my granddaughter weighs less than the turkey breast I have in the crock pot!) We are taking it easy tomorrow and getting the turkey cooked today will help. Also frees up the crock pot for tomorrow if I want to use it for something else.

Happy Thanksgiving.

Victoria said...

That sounds gorgeous. I have half a turkey breast thawing right now and a crockpot ready for it to go into! I also have an opened bottle of white wine to use up. Can't wait to taste this!

Barbara said...

Oh. My. Goodness! I made this a couple of days ago I (I am new to crock pot cooking) and it turned out awesome!! Had it for leftovers tonight and the rest I've frozen for another meal. My husband can't stop talking about how delicious it was.
I didn't have any white wine and only had 1 cup of chicken broth handy. I just added one cup of water (next time we try the wine :) to substitute. I also added 4 cloves of garlic and it really made a difference. I took the juice and added cornstarch to make a nice gravy as well.
I'm so happy I found this website while searching for a way to cook this turkey. Can't wait to try something else! Well done!!

Lisette said...

Well, last month I finally decided that the turkey breast (5#, bone-in) in my freezer was taking up too much space, so I started looking for an easy slow-cooker recipe for it-- I couldn't believe how difficult that would turn out to be!

But then when I found your site, WOW!! Thank you so much for your recipe; it was absolutely delicious!!! And, although I did modify it somewhat, I appreciate your giving me the basic recipe-- one that I couldn't seem to find anywhere else during my days'-long search.

My modifications?... I added veggies (carrots, potatoes, more -red- onion); and spices (2 heads garlic, fresh rosemary, ground sage, dried tarragon, fresh thyme, lemon pepper-- mixed together and rubbed over turkey & under skin w/ the salt/pepper-- w/ garlic in cavity and w/ veggies); I added a few thin slices of lemon and orange under the skin, too. Also, I used homemade chicken stock (made previously), and only 1/2 a stick of butter.

The turkey breast was touching the lid of my 3-1/2 qt. cooker, even without the veggies underneath the turkey breast, though. And, next time, I think I will remove some of the skin before I cook it. But it turned out wonderfully anyway.

I love easy simple recipes like yours; they seem to inspire a chef's creativity in others... as evidenced by all these interesting comments!! Thanks for your input, everyone! :)

Krys said...

Three years later, and I still love this turkey recipe!! I will never make a whole turkey in the oven again (I will leave that to my mom when she hosts Thanksgiving). My mom is actually visiting this week, so I am making this delicious turkey breast so we can have a mini-thanksgiving dinner since we cannot be together on Thanksgiving this year. We will have the cream cheese/sour cream mashed potatoes and some veggies and we will all yell "GRACE" before we eat. :) Thanks Steph!

Ryan said...

Trying this out. It's in the crockpot now. I spent 13.00 on some Smokey Hill Sweet White Wine. I'm not a wine drinker but i sampled some and it was good! I bet this really makes the turkey taste good. Thanks for sharing! My wife's got Celiac Disease and we eat Gluten Free too!

brambleyote said...

I'm looking forward to trying this on Thursday. I'm just becoming acquainted with my crock pot, and I'm loving this blog!

It's just me for Thanksgiving (I'm in Texas, my family is in Illinois and California), and my tradition is "take the four day weekend and clean out the garage" - it's supposed to be 70 and sunny on Thursday, so that's the "get everything out of the garage and sweep" day.

I'm really excited about the idea of a turkey breast that I can just throw in the crock pot in the morning, then ignore while I work. With any luck, the turkey and I will be done at the same time!

scoobydoofan101 said...

Do you still need to brine the turkey breast for this recipie?

Melanie said...

I used this recipe last Thanksgiving, when I just cooked for just me and my husband. Sooo glad I found it again for this year. This time, I'm printing it out and putting it in a safe place! Thanks!

keri said...

Oh my goodness! I have this sitting in my crockpot now!! The only difference I made was adding some poultry seasoning and also stirred in 1 tsp of "Better than Boullion" vegetable flavor. Can't wait!!! It's... "intoxicating" ;)

Leanne said...

This was genius. It took a couple of minutes to put together and tasted great. Thanksgiving was easy this year because of it.

Natalie Allen said...

I love your recipes. I've tried several. Gonna try this one for dinner tonight! Thank you so much for sharing these. Makes my life a whole lot easier and exciting to our taste buds!

Jennifer said...

Best ever! I made this more our 10th wedding anniversary dinner yesterday. We loved it. Thank you for all your great recipes.

Jennifer said...

Thank you! My husband is deployed so it's just myself and my (now) 18 month old for Thanksgiving and Christmas this year. And since he's a handful at times, I didn't want to have to tend over the oven all day cooking a turkey breast, I'm SO glad I found this. So now I can just cook it in the crockpot and forget it. I'm only planning on having stuffing (prepacked, it's not stove top, it's another brand) and making some steamer vegetables (the frozen ones you just pop in the microwave in the bag). It makes things much easier. Maybe I'll grab a can of cranberry sauce. I already have turkey gravy that's canned that I bought on sale last year, so I don't need that. So, I guess nothing from scratch, but it'll be easier on me.

Katie Olthoff said...

I'm a turkey farmer and blogger - mind if I feature this recipe on my blog? I will post a picture, short synopsis and link to your post, if that's okay. Thanks!

Stephanie ODea said...

Hi Katie, of course! I haven't met a turkey farmer before --- welcome!

JessieSievert said...

So I tried this recipe this past Sunday and it turned out so yummy. I used Chicken broth instead of Wine since I didn't have any. My 7 year old on Monday morning before school asked me if we had any left over and I told him yes. Then he tells me we better have it again for dinner. He doesn't each much leftovers but he loved the turkey.

Leighann Batemon said...

I'm excited to try this, and am thinking I'll have to stop by the store on the way home tonight! Thanks, Stephanie!

Mindy said...

Made this tonight, so super easy! Took only 4 hrs to cook a 6.5 lb breast! My girls kept asking, "What's the stick of butter for?" When they tried it I said, "Now do you see what the stick of butter is for?" Now my cut up breast is soaking in broth til Thursday and ready to reheat! Thanks for the recipe!

Michele Robbins said...

Hi there. I just found this recipe on Pinterest last weekend and had to make it (even before Thanksgiving just to test it out.) I used a 2 1/2 pound turkey breast and made some modifications. I added approximately 1 and 1/2 tablespoons of poultry seasoning, five whole garlic cloves and a quartered Macintosh apple. In addition, the wine didn't cover the turkey so I filled the bottle with water and added it as well. It was incredibly moist and flavorful, even three days later. Thank you again! I will be making this dish again and again!

Theresa Condito said...

I'm a grad student in a tiny studio with no oven. This was a wonderful recipe! And, I just happened to have some Barefoot on hand. I also cooked it barefoot, like a good woman should ;)~

laurieisabel said...

I commented about a year ago, lamenting that in Halifax, NS, Canada we never see turkey breasts for sale - well I finally found a local butcher who sells them cheap (this was a super sale, like 3.50$ for 4 pounds!) and tried this - it was awesome, easy, and will feed me and my bf for several days in various ways! Thanks for this great, cheap, tasty, meat (I used broth with lemon juice as my budget doesn't stretch to cooking wine - even the cheap stuff!) Thanks - here is how it turned out!
http://lauriecooks.wordpress.com/2013/02/08/slow-cooker-turkey-breast/
I always tell people to buy your books (and link to them) when I feature your recipes on my blog!

Bonnie Rubin said...

I have an 8qt slowcooker, I never thought it could be used to cook Thanksgiving dinner. Thank you for posting recipes.
Happy and Healthy Holiday Wishes

lexbourbongirl said...

I have always wanted to try a turkey in the crockpot, so using this recipe I modified it a bit and used 2 apples, quartered and a stick of butter, with 2 cups of moscato. The turkey is moist and has a hint of fruit flavor, just enough to give it a sweetness which is nice. The wine.......you really don't taste it, I think it just keeps the bird moist. The broth is so rich I saved most of it, froze it for my next batch of potato soup. Thanks for the recipe. I will definitely use it again.

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