Friday, November 6, 2020



Slow cooker turkey breast cooks soft and tender, leaving your oven free for everything else by your side. Use juices to form amazing sauces


1 turkey breast, skin above, with or without bone (4 to eight lbs)

1 teaspoon paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1/4 teaspoon ground thyme

1/4 teaspoon salt

1/4 teaspoon marjoram

1/4 teaspoon fresh pepper

2 tablespoons of vegetable oil

1 large sweet onion, dig pieces

2 large carrots, dig thirds

2 celery stalks, dig thirds

1/2 cup butter

1/2 cup flour


1.Get obviate any packaging or offal that your turkey breast was wrapped in. wash turkey in cold water and pat dry.

2.In a small bowl, combine the paprika, onion powder, garlic powder, thyme, salt, marjoram, pepper, and vegetable oil to make a paste. Using your hands, spread this paste over the turkey breast.

3.Place the onions, carrots, and celery within the bottom of the slow cooker. Place the turkey breast on top of the vegetables confirm the vegetables prevent the brisket from touching rock bottom of the slow cooker.

4.Cover and cook over low heat for five to 7 hours. Check after five hours and each thirty minutes with a moment read thermometer. The temperature should be 165 degrees. This step is vital in order that the turkey breast isn't overcooked. Carefully lift the breast into the pan. Discard the vegetables and strain the juice at rock bottom of the slow cooker, leaving 2 cups for the sauce.

5.Melt the butter during a skillet over medium heat. Sprinkle flour while stirring. Keep stirring until the mixture turns light brown; about 7 to 10 minutes. Enter the ordered juice slowly. Simmer 2 to three minutes or until sauce thickens.