Slow Cooker Turkey Breast Recipe and VIDEO - Self Proclaimed Foodie (2024)

FAQs

Is cooking a turkey in a slow cooker safe? ›

Slow Cooking is FORGIVING!

Because of the low temperature, there's far less risk of drying out the turkey from overcooking. So even if the turkey is in the slow cooker for 1 or 2 hours longer than necessary, it will still be lovely. Plus – speaking really frankly – that gravy can save anything. ANYTHING!

How long does it take to roast a turkey breast? It's way faster than a whole bird!! A turkey breast takes about 90 minutes to 2 hours and takes up less space in your oven!

Place turkey in shallow containers; limit depth to less than 2 inches. Metal containers cool faster than glass-type pans or plastic containers. Refrigerate turkey, loosely covered to help cool faster. Cover tightly when food is completely cooled.

If the turkey breast won't stay upright in the roasting pan, take two or three feet of aluminum foil, wad it up and partially stuff into the turkey's chest cavity to create a “stand” to keep the breast steady.

Food texture changes: Canned foods, such as vegetables, can become too mushy in a slow cooker. It's better to use them fresh or frozen. But, frozen veggies tend to make the texture of the dish more “watery”. Defrosting and draining the extra liquid before cooking can help minimize this.

It's personal preference whether you choose to cook a turkey breast-side up or breast-side down. The United States Department of Agriculture advises to cook a whole turkey breast side up during the entire cooking time.

How Much Turkey Breast to Buy. One (3-pound) half-breast will feed two to four people. A whole (six- to seven-pound) turkey breast (two breasts, still joined at the breast bone) will feed six to eight people. This method will work for either amount of meat.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

Roasting your turkey ahead will save you the time spent testing and carving, allowing you to spend more time with your guests. It's easy: Simply cook it a day or two in advance, let it cool completely, then carve the bird into large pieces—breasts, wings, thighs and drumsticks.

Can you cook a turkey breast the day before and reheat? ›

Did you know that you can roast a turkey for Thanksgiving a full day ahead of time, carve it, refrigerate it overnight, and then reheat it to juicy perfection on Thanksgiving Day? This wonderful method ensures a moist and flavorful bird and is much easier on the cook.

Reheating leftovers in a slow cooker is not recommended. Cooked food should be reheated on the stove, in a microwave, or in a conventional oven until it reaches 165 °F. Then the hot food can be placed in a preheated slow cooker to keep it hot for serving—at least 140 °F as measured with a food thermometer.

Breast Side Down. The main difference between how my mother makes her turkey and everyone else is to cook it breast side down. By cooking the turkey this way, the juices from the cooking turkey fall into the breast while the turkey cooks, resulting in the most succulent breast imaginable.

You can dry brine your turkey by evenly coating it with salt, black pepper, and dried herbs and letting the turkey rest in your fridge for 12 to 24 hours. Besides dry brining, you can season the outside of your turkey with a wet rub or mop sauce.

Your turkey will cook more evenly and faster if you start it out at room temperature so remove the turkey from the refrigerator 1 hour before roasting. If you plan to stuff your turkey, wait until you're ready to put it in the oven before putting the stuffing in the turkey.

There are different thoughts about how low to go, but I like 170-180°F for smaller turkeys and 200°F for larger turkeys (20-24 pounders). Some recipes suggest starting at a high heat for an hour and then lowering it for the remainder of the time but I prefer to keep it simple and keep it low until the very end.

Place the completely thawed turkey in a roasting pan that is 2 to 2-1/2 inches deep. Cooking times depend on the weight of the turkey and whether it is stuffed. Use a food thermometer to make sure your turkey has reached a safe internal temperature of 165°F.

Research conducted by USDA FSIS indicates it's safe to cook large cuts of meat and poultry in a slow cooker. Follow the manufacturer's recipes and safety guidelines. Start clean. Start with clean hands, utensils surfaces and a clean cooker.

But cooking it can be intimidating because it can dry out easily. The crockpot method alleviates all the stress because it allows the turkey to baste in its own juices while the crock pot while it does all the work.