Turkey Breast Of Wonder Crock Pot Recipe 41

Steps:

• Rinse the turkey and pat it dry with paper towels.
• Rub turkey all over with the oil.
• Carefully pull back skin over breast and rub with seasonings.
• Place breast, meaty side up into a 5 quart slow cooker.
• Peel the onion, cut it into quarters and place around the edges of the pot.
• Peel the garlic cloves and place around the sides of the cooker (maybe rub some minced under the skin).
• Cook for 9 hours if frozen or 7 ½ hours if not frozen on low or to 170 degree internal temperature.
• Let bird rest 10 minutes before carving.
• Discard vegetables.

Steps:

• 1. Make sure your turkey is completely thawed. I let mine hang out in the fridge for a couple of days after I purchase it frozen. Set it on a pan, so you don't have juices running all over when you open up the bag. Cut a hole in the top of the bag and remove the packaging. Some turkey breasts come with a gravy pouch inside, be sure to remove it if yours happens to come with one. 2. Place the whole bird in the crock pot. 3. Pour yourself 1/2 cup of orange juice. Add one can whole berry Cranberry sauce and one package Lipton Onion Soup mix. 4. Mix the ingredients together and pour them over the top of the bird. 5. Sprinkle a bit of salt and pepper over the top. Cover the crock pot and cook on low for 8-9 hours, or until a meat thermometer stuck into the center of the bird reads 180 degrees. 6. Remove the turkey breast to a plate and cover it with tin foil. Let it rest for about 5 minutes. Then carve it (or shred it) up and enjoy.

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:

• 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).

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.