Turkey…it’s not just for Thanksgiving anymore 🙂
Yeah, not the best picture, by far…but still delicious and best of all, EASY. This was served along with ham for Easter. And I can safely say that it will become a staple in our house. We LOVE turkey breast, and I LOVE how simple it was to prepare.
This made a thin “gravy” that could easily be thickened with cornstarch if you like.
Turkey Breast in the Crockpot
slightly adapted from Kalyn’s Kitchen
1 (6-8 pound) turkey breast
salt and pepper
one tablespoon extra virgin olive oil
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 ribs celery, cut into large pieces
1 onion, peeled and cut in quarters
3 carrots, peeled and cut into large pieces
2 cups chicken broth (or dry white wine)
Check cavity of breast to make sure there isn’t a bag in it. If so, remove.
Rub spices all over breast. Heat oil in large dutch oven or skillet, and brown breast for a few minutes on top and sides.
Place in crockpot. Add celery, onion and carrots. Pour liquid over breast. Cook for around 3 hours on high (again, this varies, depending on your crockpot!). Temperature in thickest part of breast should be 165F.
Remove breast from crockpot and let rest. If you want to make gravy, refer to Kalyn’s recipe on her site (see link above).
Serves an army!