Slow Cooker Turkey Breast

Wow! I had no idea how busy I would become this fall with my photography business. I've absolutely neglected this site, and I am so sorry. My life has become way too busy for my tastes these days. I'm hoping to be all done with my photo jobs by the end of November and then I'm taking a rest all of December. That being said, I can't wait to get back to cooking new things! Thanks for sticking around through this busy time of year for me!

Today, I'm going to repost the turkey that I made last year for Thanksgiving. The best thing about it is that it is prepared in a slow cooker. Score one for freeing up your oven! The second best thing about this turkey is that it is the best turkey I've ever eaten. It is moist, and flavorful. Definitely two words you want to use when describing your turkey, right? If you're looking for a new way to make your turkey, I encourage you to try it. You won't have a beautiful bird to sit down on the table and carve in front of everyone old school style because this turkey literally falls off of the bone in the slow cooker it's so moist, but is that what's really important? No, I think delicious turkey is the most important thing, and you've got that with this recipe. Enjoy!

Turkey Breast in the Slow Cooker

from A Year of Slow Cooking

Ingredients:

4 to 8 pound turkey breast (bone-in or out)

2 cups cheap white wine (I used cooking wine,you can use broth instead, if you'd like)

1 stick of butter

1 onion

kosher salt

Cracked Pepper

Directions:

I used a 6 quart slow cooker and a 8 pound turkey breast. Unwrap the turkey breast and pat it dry with paper towels. If you want to remove the skin you can, but I didn't because I'm lazy. Salt and pepper the breast liberally.

Place turkey in slower cooker, breast-side down. Cut up an onion in big chunks and push some pieces down next to the turkey and put a few in the rib cavity. Put the stick of butter in the rib cavity too. Pour the wine over the top.

Cover and cook on low for 7-9 hours, or on high for 4-6. Use a meat thermometer to test doneness--it should register at 170°.  (I cooked my 8 pound breast for 6 hours on high before removing the lid to check the temperature, and it was perfect.)

Remove from slow cooker, and let sit for about 20 minutes before carving.