Crockpot Turkey Breast

• Produce

  • 12 Baby carrots
  • 5 stalks Celery
  • 1 tbsp Garlic, dried
  • 1/4 tsp Parsley, dried
  • 1/4 tsp Sage, dried
  • 2 Yellow onions

• Canned Goods

  • 1 cup Chicken broth

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1 tsp Paprika
  • 1/2 tsp Pepper
  • 1 tsp Seasoned salt

• Dairy

  • 6 tbsp Butter

• Other

  • 1 (5-6 pounds bone-in turkey breast (completely thawed

Found on chelseasmessyapron.com

Description

Directions

• Make sure the turkey breast is completely thawed -- this can take 1-2 days in the fridge so be prepared. It isnt food safe to thaw a turkey in the crockpot.
• Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray.
• Place the celery at the bottom. Cut one yellow onion into large chunks and add it to the bottom. Add the baby carrots. Pour the chicken broth on top.
• Cut off the skin of the turkey breast (OR leave it on, whatever you prefer -- see last paragraph of blog post for more notes on this)
• Place the turkey breast, BREAST DOWN on top of the vegetables.
• Cut the other onion in half and place inside the turkey with 4 tablespoons butter.
• Stir together all of the seasonings and rub all over the turkey. If leaving the skin on, make sure to rub the seasonings under the skin.
• Melt the remaining 2 tablespoons of butter and, using a pastry brush, brush it all over the turkey.
• Cover the crockpot and cook on high for 1 hour and then low for 5-7 hours or until the turkeys internal temperature reaches 165 degrees F and it is very tender.
• Remove the turkey from the crockpot and turn so it is breast up.
• Start by removing the wishbone and then remove all the other bones. Take the large pieces of meat and slice them.
• Enjoy.