TURKEY! It’s not just for Thanksgiving! We have turkey for dinner every couple of weeks. I make stuffing, sweet potatoes, and I put a Mrs. Smith’s pumpkin pie in the oven for dessert. The kids love it.
- 1 (approximately 6 to 7.8 pounds) bone-in turkey breast with skin (skin will be removed later)
- Recommend fresh turkey breast rather than defrosted, if possible.
- 2 tablespoons olive oil
- 2 tablespoons poultry seasoning)
- 1/2 cup water
- Kosher or sea salt to taste
- Black pepper to taste
Rinse turkey and pat dry with paper towels. Combine poultry seasoning, salt and pepper and olive oil in a small bowl. Rub the oil and herb mixture all over the turkey and inside the cavity.
Add water to the bottom of the slow cooker. Place the turkey, meaty side up, in the slow cooker, cover and cook on low 5 to 6 hours or until tender and it has reached an internal temperature of 165-170 degrees f. when probe is placed in the thickest part of the breast.
Preheat oven to broil. Carefully remove oven safe slow cooker insert with turkey and place on the bottom oven rack. Broil 8-10 minutes or until desired color has been reached. Keep a close eye on the turkey breast and be careful not to over brown. Breast should be golden and slightly crispy.
Remove insert from the oven and allow turkey to rest while still in slow cooker, 15 to 30 minutes. Caution should be taken when removing turkey as it still very hot. Remove turkey and place on a serving platter.
Tip: Remove skin before eating for optimal health.
A 6 to 7 quart slow cooker recommended. Set ‘n Forget 6-Quart Programmable Slow Cooker with temperature probe was used for this recipe.
(approximately 6 to 7.8 pounds) bone-in turkey breast with skin (skin will be removed later)
tablespoons olive oil
tablespoons poultry seasoning
Kosher or sea salt