Crock-Pot Roasted Turkey Breast
Thanks reader Marychris Knittel for sending us your recipe for Crock-Pot Roasted Turkey Breast!
This looks so easy and good! I will be digging out the turkey breasts soon and cooking this.
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Rate this recipe!
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| Servings | 2People |
| Prep Time | 10Minutes |
| Cook Time | 6 - 8Hours On LOW |
Ingredients
- 1 whole turkey breast bone-in
- 1/2 cup butter
- 1/4 cup lemon juice or dry white wine
- 1/2 teaspoon lemon pepper seasoning
Servings: People
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Ingredients
Servings: People
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Instructions
- Rinse the turkey breast and pat dry with paper toweling.
- Season it on all sides with lemon pepper, and place it skin-side up in a 4 quart or larger crockpot.
- Add the stick of butter - no need to cut it up - and the lemon juice or wine.
- Cook on low for 6 to 8 hours.
- Remove the turkey from the crock, and let sit for 10 to 15 minutes before slicing
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Will this work with chicken breast? What about skinless?
Yes. It should work on both chicken and turkey.
I have a 7lb turkey breast. Will this work?
Yes, as long as it fits in the crock-pot. You might have to increase the time some what depending on how thick the breast is.
I just bought a Bone Less 2.78 lb Turkey . Would it work and would the time be the same ?
yes. The time should be about the same…if it doesnt look done, I would give it no more than 1 hour additional time.
Is the turkey breast thawed or frozen?
Frozen…going on the 6-8 hours to cook.
How long will it take a thawed breast to cook?
Hi Sonya, I answered this question in an earlier comment above….
While shopping today i saw “roaster” sitting next to crockpots. Is there a difference?
Yes. I have a roaster. It is more like cooking in the oven.
Should the butter be softened and spread over the turkey breast? If the butter is just dropped into the crock-pot, what purpose would it serve? What size turkey breast di you use? Thanks, keep up the good work.
I have two large bone in chicken breasts. Would you suggest the same cooking time frame for them, as this recipe suggests?
thank you!
Suzanne
4-6 for thicker chicken even with bone in. And give it some water or a marinade.
I’m about to try this basic concept with a bacon wrapped boneless chicken breast. I’m excited!
I gotta say this though… STOP RINSING POULTRY! You’re just spattering the illness causing bacteria around your sink, kitchen, etc.
Are we sure about the turkey breast in the picture ? It just does not look like any turkey breast with bone in that I have ever purchased. But it does look like a turkey breast, deboned. And how did it get so brown ? If you leave the skin on, do you take it off before slicing & serving ? Or was it put under the broiler for a few minutes after removing from slow cooker ? Sorry for all the questions.
Dottie, the picture in this post was sent to us by the reader that sent us the recipe. I am assuming she took the photo of the dish as prepared in recipe but honestly, I have no way to verify it. That is one of the main reasons we stopped posting recipes submitted by our readers, as most did not come over with photos at all and the ones that did we have no way to know if they took the photo or not. This was posted several years ago and I have had a couple readers tell me it came out good. But no comments on the appearance of the finished product.
What would you recommend – time wise – for a thawed turkey breast, ~5lbs, bone-in? And how do you know it’s done, do you take a temp?
Take 1 hour off the cooking time for a thawed turkey breast. And it is done when it is either no longer pink inside and the juices run clear OR 165°F (74°C) on an instant read thermometer.