Slow Cooker Bone-In Turkey Breast

• Pat breast dry

  
  

• Season under the skin

  
  

• Place breast skin-side up in slow cooker

  
  

• Add: ½ cup water

Cook on low

• 3½–4½ hours for 2–3 lb breast

• 4–5 hours for 4–5 lb breast

  • Breast should be 158–160°F

  • Remove from slow cooker and rest 20–30 minutes

Slice and drizzle with juices

Tips

Bone-in chicken breast is recommended

• juicier

• more forgiving

• better flavor

• better drippings

Slow cooking:

• dissolves collagen in the breast

• prevents rapid moisture loss

• keeps protein fibers from contracting tightly

The biggest mistake people make

• Cooking on High. High heat in a slow cooker:

  • heats turkey too quickly

  • tightens muscle fibers

  • squeezes out moisture

This results in dry stringy breast meat, even though it was in liquid.

To improve flavor, add:

• a few tablespoons of butter under the skin

• salt/or seasoning salt under the skin

Pour hot drippings over sliced meat afterward

• locks in moisture

• adds flavor

Optional:

If serving immediately and you want browned skin

broil for 5–8 minutes after cooking, or brown in a 425°F oven for 10 minutes