Crock Pot Turkey Breast

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This crock pot turkey breast recipe is a great alternative to a whole turkey or chicken and fits much better in the crock pot.

I’ll admit it, I am one of those people who makes a turkey at Thanksgiving and otherwise only has it sliced between two pieces of bread. However, my bloggy friend Katie @ On the Banks of Squaw Creek has given me pause about my lack of turkey in our lives. So, I recently bought one, or rather a turkey breast.

It has been chillin’ in the deep freeze waiting for me to remember it was out there. So, Sunday as we were trying to get out the door for church and Sunday school, I decided to get it out and throw it on the counter. Please do not criticize my thawing techniques. It was rock solid and would have taken days to thaw in the fridge. And besides, all those bacteria cooks out. 

Crock Pot Turkey Breast

When we got home I decided I would try to grill the bird breast. And if I am going to be grilling a large hunk of meat, of course, I need to brine it! So, I grabbed one of my two-gallon zipper bags and threw the hunk of meat in. Grabbed a handful of garlic cloves, whacked ’em, peeled ’em and tossed them on the turkey.

I knew I didn’t have much time for the breast to brine, so I kept it simple.
8 cups of water
1/2 cup of brown sugar
3 teaspoons of Famous Dave’s Roasting Chicken Seasoning
1 Tablespoon of sea salt

Mix add it all to the large measuring bowl and whisk together.

Pour over top of the turkey and garlic and seal the bag, getting all the excess air out.

Put in the fridge for two hours to two days. Now, in a perfect world where said turkey breast thaws and is ready to go on the grill by five, we would have at turkey last night. However, this bad boy was still frozen solid at 6:30 p.m. So, we at popcorn for supper.

But, Monday was a totally different story. Turkey, meet crock pot!

I chopped up several stalks of celery, rough chopped an onion, chopped a few more garlic cloves, chunked up a green pepper, and tossed a few baby carrots in for good measure. I filled the breast cavity with the veggies and two slabs of butter as well as sprinkled in some more chicken roasting seasoning. Tossed the rest of the veggies around the turkey, drizzled the breast with olive oil and doused in seasonings. Before putting the lid on, I added about 1/2 cup of water.

Then, I literally smashed the lid down on the crock. The breast was a bit large and barely fit in the six quarter. But, it roasted all day. And was ready for dinner when we all got home.

Thanks turkey farmers, for another great Hunk of Meat Monday!