BUTTERBALL TURKEY BREAST SLOW COOKER RECIPES

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SLOW COOKER TURKEY BREAST | BUTTERBALL®



Slow Cooker Turkey Breast | Butterball® image

Categories     Dinner    Lunch

Total Time 500

Yield 6

Number Of Ingredients 4

1 (3-pound) BUTTERBALL® Boneless Turkey Breast Roast
undefined Garlic powder
undefined Paprika
undefined Dried parsley flakes

Steps:

  • Season turkey with garlic powder, paprika and parsley. Place turkey in slow cooker.
  • Place turkey in slow cooker. Season with garlic powder, paprika and parsley.
  • Cover; cook on LOW 6 to 8 hours or until center of roast reaches 170°F as measured with meat thermometer.
  • Transfer turkey to cutting board. Cover with foil; let stand 10 to 15 minutes before carving.

Nutrition Facts : Calories 300, FatContent 14 g, CholesterolContent 120 mg, SodiumContent 800 mg, ProteinContent 40 mg, ServingSize 6

SLOW COOKER TURKEY BREAST WITH GRAVY - SKINNYTASTE



Slow Cooker Turkey Breast with Gravy - Skinnytaste image

Looking for an easy way to prepare turkey breast that doesn't require too much attention, this is it! Juicy turkey breast with a rich turkey gravy, all in your slow cooker.

Provided by Gina

Categories     Dinner

Total Time 370 minutes

Prep Time 10 minutes

Cook Time 360 minutes

Yield 10

Number Of Ingredients 13

1 1/2 tbsp unsalted butter or olive oil
1 medium onion (chopped)
1 carrot (peeled and chopped medium)
1 celery rib (chopped medium)
6 garlic cloves (peeled and crushed)
1/3 cup flour
2 cups low sodium chicken broth
1 cup water
1/4 cup dry white wine
2 tbsp fresh sage
2 bay leaves
5 lb turkey breast (bone in, skin on (removed later), trimmed of fat)
salt and pepper

Steps:

  • Melt butter in a 12-inch skillet over medium-high heat. Add onion, carrot, celery and garlic and cook until onion is soft, about 8 to 10 minutes.
  • Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape up any browned bits and smooth out any lumps; transfer to slow cooker.
  •  Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker.
  • Season turkey with salt and pepper, place skin side up in the slow cooker, cover and cook 5 to 7 hours on low, or until the turkey reaches 165 degrees with an instant-read thermometer
  • Transfer turkey to a cutting board tent loosely with foil and let it rest 20 minutes.
  • Let braising liquid settle for 5 minutes, then remove the fat from the surface using a large spoon or a gravy fat separator.
  • Strain braising liquid into saucepan, discard celery, bay leaves and simmer until thickened, about 15 minutes. Season with salt and pepper to taste.
  • Discard the skin and carve the turkey and serve with gravy.

Nutrition Facts : ServingSize 4 oz breast, 1/4 cup gravy, Calories 167 kcal, CarbohydrateContent 8 g, ProteinContent 25 g, FatContent 5 g, SaturatedFatContent 1 g, CholesterolContent 55 mg, SodiumContent 743 mg, FiberContent 1 g, SugarContent 0.3 g

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