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Crockpot Turkey Breast

White meat – my favorite part of the turkey. Luckily, cooking a turkey breast is much easier than cooking an entire turkey, and if you follow these instructions it won’t get dry. Here’s how to perfectly cook a turkey breast in the oven or crockpot. My preferred method is to use the crockpot – the turkey stays extra juicy and you can even use a frozen turkey breast right out of the freezer! And making your own gravy is just as easy; I’ll show you how to turn those pan drippings into the tastiest gravy you’ve ever had. Put any leftover turkey in Spicy Peanut Butter Turkey Wraps to increase your happiness.



Oven method [turkey breast must be thawed first]: Preheat oven to 375 degrees. Remove the bag of gizzards if there is one. Place the turkey breast in a pan or baking dish with about 1 cup water in the bottom. Liberally add the herbes de Provence, salt and pepper to all sides of the turkey, and lift up the skin (without removing it) to season underneath too. Surround the turkey with carrots, onions and sweet potatoes. Cover the turkey completely with tinfoil and bake for 1-1/2 hours covered, then 1 hour uncovered. Make sure the pop-out probe is out or the white meat inner temperature is at least 160 degrees. Let sit for 5-10 minutes before carving.

Crockpot method [you can use a fresh or frozen turkey breast]: Remove the bag of gizzards (if the turkey breast is frozen, skip this step for now). Place the turkey breast in the crockpot and cover with olive oil, then cover with Herbes de Provence, salt and pepper. Surround the turkey with the carrots, onions and sweet potatoes. Cook on low for 6-8 hours (6 hours for fresh, 8 for frozen). If there is a bag of gizzards in the frozen turkey, remove it after the turkey has cooked for about 2 hours. If you like the skin browned and crispy, remove the turkey breast and place it on a baking sheet. Broil the turkey on LOW in the oven, until browned.

For the gravy: Remove the turkey from the pan or crockpot. Pick out all of the carrots, onions and sweet potatoes and strain the remaining liquid to remove the bits of skin and fat. Add the carrots, onions and sweet potatoes to the strained liquid in a blender and purée until smooth (or use an immersion blender!), then pour into a pot. Heat up the pot on the stove. If you want the gravy to be thick, add some corn starch to a small bowl with 1 Tbsp of cold water and mix well. Add this to the gravy pot along with the bouillon cubes, herbes de Provence and pepper, to taste. Taste the gravy and adjust seasonings. Bring to a boil and simmer until desired consistency is reached.