Moist & Tender Turkey Breast Recipe
- 1 bone-in turkey breast (6 to 7 pounds)
- 4 fresh rosemary sprigs
- 4 garlic cloves, peeled
- 1/2 cup water
- 1 tablespoon brown sugar
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon salt
- 1. Place turkey breast, rosemary, garlic and water in a 6-qt. slow cooker. Mix brown sugar, pepper and salt; sprinkle over turkey. Cook, covered, on low 4-6 hours or until turkey is tender and a thermometer inserted in turkey reads at least 170°. Yield: 12 servings.
5 ounces cooked turkey: 318 calories, 12g fat (3g saturated fat), 122mg cholesterol, 154mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 47g protein.
Reviews for Moist & Tender Turkey Breast
"This is just OK. I put a very small breast , about 4 pounds, in my crock pot and cooked it about 3 hours and it's edible. I will probably try this again with a brined turkey breast. The really good thing about it is that you can cook more than 1 entr?e at once or something else in the oven. That's the only reason I'm considering making it again."
"Very good! I had a turkey breast that wasn't quite 6 lbs, it was done at 3.5 hours. I didn't have fresh rosemary so I used dried that I mixed in with the salt, pepper, and brown sugar."
"Great recipe for a after church dinner. Cooks while away and doesn't dry out."
"The first time I made this was for a family supper during our vacation. Put it in the slow cooker while we were gone for the day. Came home to the delicious aroma of turkey. Served it with lettuce salad & rolls, & had an easy, delicious meal. I had to use foil to cover the top of my slow cooker because the turkey was too big for the lid. That has worked just fine. I make this whenever turkey is on sale!"
"I made this recipe for Sunday supper. The only thing I had to do was cook it 1 hour longer to get the proper temperature (the meat was a little over 6 lb). The meat was very moist and tasted just right. I will definitely do this again! Thanks for your crock pot recipe."
"The turkey turned out very moist, but it had a kind of 'boiled' smell, I didn't really like how this turned out. Would rather it have a bit of browned taste."
"I used chicken broth instead of water....delicious"
"I am going to make this recipe for the first time for Thanksgiving. but instead of the water, I will add a can of chicken broth to make my gravy. set it on high for an hour, then switch it on low. this seems to be ideal for just 3 of us enjoying a meal away from the crowds of restaurants Thanksgiving day !"
"After cooking for 6 hours (and only a 4 lb breast) my meat thermometer only read 140. Is this normal? Should this recipe be cooked on high to insure safety?"
"So easy! I was worried that there was no liquid but it turned out perfect! Juicy and very flavorful! A permanent addition to my recipe file!"
"This recipe is so simple and flavorful, I have made it over and over again at my family's request. We are even having this for Thanksgiving!"
"Since I'm cooking for myself only, I bought a breast without the bone and it turned out okay, but was a little on the dry side...Ooops, maybe because I forgot to turn the crock pot off after the thermometer popped up...but it was very tender and made great turkey with gravy sandwiches...Hot turkey Sandwiches...Nest time, however, I will leave the brown sugar out...too much of that sweet flavor. I was looking for more of a savory flavor than a sweet flavor."
"This definitely did turn out moist, great for a newbie cook because it was fail safe."
"This is great. I used the garlic powder(2tsp), the brown sugar, the pepper and salt to make a rub. I doubled the recipe and rubbed the turkey good. I let it sit in the refrig. over nite then started it in the crock pot in the a.m.. I couldn't believe that turkey had that much moisture in it. It actually fell off the bone. Sooooo delicious. Yes, definately I would make this again and again."
"I have one of the newer slow cookers that cooks faster than I'd really prefer. I frequently cook meat from frozen with excellent results (chicken breasts, pork tenderloin, turkey). I often cook a frozen turkey breast with just putting it in the cooker with some cajun spices and cooking on low for 8 - 9 hours, or until it's done. Not sure what the other reviewer was concerned about with starting from frozen; some of the "turkey experts" advocate cooking a whole turkey from frozen in your regular oven because you don't risk the contamination from the poultry juices.
"Opps ~ I forgot to add ~ I slice additional garlic cloves lengthwise and tuck it in under the skin! As many as I feel necessary!! YUM ~ GARLIC GOOD ~~ Thanks"
"I've made this several times and we love it! I do not miss the browned skin at all! If you want the skin browned, maybe you should throw it under the broiler and brown the skin and dry it out! But there goes the 'moist' part of this recipe! Also, as with ANY turkey, if there is not enough 'juice' for the gravy, simply ADD some broth! I do not think any meat should be put in a slow cooker when it is still frozen!"
"I first saw a recipe for turkey in the slow cooker about 2 years ago and have been cooking it just like this every since. The spices here are wonderful. I do add water or broth about 1/3 of the way up the side of the turkey. I prefer turkey to be moist and this really does the trick. Sometimes, i just add liquid then sprinkle with Lipton powdered onion soup. I love making it and keeping leftovers in the freezer for sandwiches and casseroles. I keep telling friends about this and everyone loves it. Excellent."
"What if you use a frozen breast? How long do you think it would take? I'm generally away from home for 9-10 hours so I don't know if this would work for me."
"I'm sorry it didn't turn out the way you hoped. I have noticed that some brands of breasts come out with more juice than others. On average, with a Jenni-o or Honeysuckle White brand breast I get 1 1/2-2 cups of juice to base my gravy off of. If you find that you don't have enough juice, you can always add chicken broth (I'd use reduced sodium) to get the desired volume.You'll never get brown skin out of a slow cooker. Just ain't gonna happen. For that you'll definitely have to roast it in the oven!"
"turkey is soooo moist! Love, love, love!"
"Yes, it was moist, but I miss that appetizing browning of the skin and it doesn't make much gravy. I won't make it again."
"Can someone post the recipe so the regular folks can view it. It says view this recipe now, but then it goes to trying to sell a magazine first."