We rarely see turkey breast at the butcher around here, but it seems to be common in the States but we did get one on sale just after Christmas and I pulled it out of the freezer last night. I found the basis for this recipe at the best slow cooker site on the planet A Year Of Slow Cooking by Stephanie O’Dea – buy her cookbooks – they are worth it!
I am going all out and doing a 2 slow cooker meal with this, I have an ancient 1970’s model, and I will make some dressing in that while using my modern model for the turkey.
Slow Cooker Turkey Breast
1.8 – 2.7kg (4-6 pound) turkey breast, bone in or out (mine was 1.86kg)
poultry seasoning salt of your choice (I mix garlic and onion powder, salt, ground thyme, sage and lots of pepper)
1 cup chicken broth with a few squirts of lemon (or wine if you have it)
good size lump of butter (optional)
many small onions, peeled and halved (optional)
Skin the turkey breast, pat completely dry, then sprinkle seasoning salt over everywhere and rub it in. I like to do this the night before and let it sit in the fridge, but if you are lucky enough to have cats that wake you up at 4am (or kids I suppose) you can do it then, like I did (Thanks Festus!).
When you are ready to cook the breast, grease the insert of the crock pot with some of the butter, then line the bottom with small onions if you like, cut side down (the breast will rest on these).
If you really like browning meat, at this point you can brown the breat on both sides in a large skillet. Or don’t.
Place the breast meat side down, bone side up, on top of the onions. Pour the broth/lemon liquid over top and plop/smear the remaining butter on top of the bone-up side of the breast.