Crockpot Turkey Breast Roast Recipes

Steps:

• Brush turkey with oil. Combine the garlic, seasoned salt, paprika, Italian seasoning and pepper; rub over turkey. Transfer to a 6-qt. slow cooker; add water. Cover and cook on low for 5-6 hours or until tender. Lemon-Garlic Turkey Breast: Combine 1/4 cup minced fresh parsley, 8 minced garlic cloves, 4 teaspoons grated lemon zest, 2 teaspoons salt-free lemon-pepper seasoning and 1-1/2 teaspoons salt; rub over turkey breast. Add water and cook as directed.

Steps:

• Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

Steps:

• Combine 1/4 cup flour, the chopped thyme, paprika, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Rub all over the turkey, then transfer to a 6-quart slow cooker.
• Combine the remaining 1/4 cup flour, the wine, tomato paste, Worcestershire sauce, 1 tablespoon parsley and the bay leaves in a medium bowl. Scatter the carrots, celery, onion, potatoes and thyme sprigs over and around the turkey in the slow cooker. Pour in the wine mixture, then cover and cook on low, 7 hours.
• Transfer the turkey to a cutting board. Skim off the fat from the gravy in the slow cooker and discard the bay leaves. Stir in the remaining 1 tablespoon parsley and season with salt and pepper. Slice the turkey and serve with the vegetables and gravy.

Steps:

• Layer carrots and celery, in order given, in 3 1/2 to 4 quart crock pot.
• Heat 1 tablespoon of olive oil in large frying pan on medium. Add onion. Cook for about 10 minutes, stirring often, until onion is softened and starting to brown. Add to crock pot.
• Combine minced garlic, 1 tsp olive oil, paprika and pepper in small dish.
• Rub spice mixture on turkey breast roast. Place over onions in crock pot.
• Pour broth around roast. Sprinkle with Italian sodium-free seasoning. Cook, covered, on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. Transfer meat to cutting board. Cover with foil. Let stand for 10 minutes.
• Stir evaporated milk into flour in small bowl until smooth. Add to crock pot. Stir. Cook, coered on high for about 15 minutes until boiling and slightly thickened. Cut roast into thin slices. Arrange on serving platter. Spoon vegetables and sauce over top.

Steps:

• Place turkey breast into a large slow cooker. Whisk onion soup mix and water in a bowl and pour the mixture over the turkey breast, spreading it out to evenly cover the meat.
• Stir garlic powder, onion powder, parsley, seasoned salt, basil, and oregano in a bowl until thoroughly combined; sprinkle the seasonings over the turkey breast.
• Cook on Low until turkey is very tender and the seasonings have flavored the meat, 8 to 9 hours. An instant-read meat thermometer inserted into the thickest part of the breast should read at least 165 degrees F (75 degrees C).