Browning the Turkey Skin
As you can see in the picture above, turkey skin will not brown in the slow cooker. Just like in our Slow Cooker Whole Chicken recipe, we will need to brown it after it is done in the slow cooker. While I am normally very firmly in the camp that all turkeys need to be brined, this Crockpot Turkey Breast recipe might just be the exception to the rule. It cooks away on it’s own in the slow cooker with no basting or tending to, and it still turns out incredibly moist. Additionally, I am going to show you how to take the turkey drippings and turn them into a savory delicious gravy in a matter of minutes. When first developing and testing this recipe, I was worried that taking it out of the slow cooker at 165 degrees and putting it under a broiler would dry it out, but it didn’t at all. You will need to broil it for about five minutes. Be careful to watch it very closely so the skin doesn’t burn. Should you have leftover turkey, I have a great instructions for freezing it. And of course, I have lots of great ideas for leftover turkey recipes. When you are pressed for time, you can thaw the turkey breast by submerging it (in a sealed plastic bag) in cold water for 30 minute intervals. Change the water every thirty minutes until the turkey is thawed. This will take between 6 and 8 hours depending on the size of the turkey.
My Stuffing Recipe can be made the night before and put in the oven an hour before dinner.I’m pretty obsessed with my Cornbread recipe.You won’t find a better Green Bean Casserole.And this Cranberry Relish takes just 10 minutes to make. Five if you really put your mind to it.
My family always enjoys this Turkey Noodle Soup after Thanksgiving.Nothing says comfort to me quite like this Turkey Tetrazzini.If you want something a little different, make my Turkey Tortilla Soup.
If you make this crockpot boneless turkey breast recipe or any of my other recipes, leave me a comment and let me know what you think!
