Crockpot Italian Herb Turkey Breast Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and placed on a stable, heat-resistant surface near an electrical outlet. Have all your ingredients measured and ready to go.

If you are using a frozen turkey breast, it must be completely thawed in the refrigerator for at least 24 hours before cooking to ensure even heat distribution and food safety.

Prepare the sliced onions ahead of time so the assembly process remains quick and efficient.

Instructions

Setup

1. 1Prepare the slow cooker
   Place the turkey breast into the bottom of the slow cooker bowl. Ensure the meat is lying flat to allow for even cooking throughout the process.
   Look for Turkey is centered in the cooker
   Tip Pat the turkey dry with paper towels before placing it in the cooker to improve browning if desired.

The turkey breast should be positioned securely in the bottom of the slow cooker. Ensure the appliance is plugged in and ready for the next phase. The surface of the turkey should be clean and ready to receive the seasonings.

Seasoning

2. 2Add aromatics and seasonings
   Scatter the sliced onions evenly over the top of the turkey breast. Open the Italian seasoning packet and sprinkle it thoroughly over the onions and the turkey surface.
   Look for Seasoning covers the turkey
   Tip Use a variety of onion types like yellow or red for different flavor profiles.

The onions should be evenly distributed over the turkey, and the herb packet should be spread across the top. The ingredients should look layered and ready for the addition of the cooking liquid.

Slow Cooking

3. 3Add liquid and cook
   Pour the chicken broth over the ingredients in the slow cooker. Cover and cook on low until the internal temperature reaches 165°F (74°C). Remove the turkey and let it rest for 10 minutes before slicing to ensure the juices redistribute properly.
   Look for Turkey is opaque and juices run clear
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not lift the lid during the first few hours of cooking to maintain a steady temperature.

The broth should be poured in, and the cooker should be covered. The liquid will begin to warm up, and the kitchen will start to smell faintly of herbs. Monitor the internal temperature as the final time approaches.

Common mistakes

A common mistake is adding too much liquid, which can result in the turkey boiling rather than poaching in the seasoned broth. Use only the recommended amount to keep the flavors concentrated. Another error is failing to allow the meat to rest after cooking.

Slicing immediately causes the juices to escape, leading to a drier end result. Finally, avoid lifting the lid frequently to check on the progress, as this releases heat and moisture, significantly slowing down the cooking time.

How to tell it’s done

The turkey is done when it reaches an internal temperature of 165°F (74°C) at the thickest part of the breast. Use a digital meat thermometer to verify this. The meat should appear opaque throughout, and the juices should run clear when pierced.

If the turkey is not quite at temperature, continue cooking and check again in 20-minute intervals. Always allow the meat to rest for 10 minutes before slicing, as this helps it retain its moisture.

• Poultry: 165°F (74°C) in the thickest part