Slow Cooker Mississippi Turkey Breast for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker base is clean and positioned on a level, heat-resistant surface. Take the turkey breast out of the refrigerator about 20 minutes before you are ready to start to take the chill off, though it is not strictly necessary.

Have your seasoning packets and butter ready to go so that assembly takes less than five minutes. Ensure you have a pair of forks or meat claws ready for the shredding stage once the cooking time is complete.

Instructions

Preparation and assembly

1. 1Assemble the slow cooker
   Place the turkey breast into the base of the slow cooker. Scatter the whole pepperoncini peppers evenly around the meat to ensure the flavor infuses properly during the long cooking process.
   Look for The turkey should fit snugly in the base.
   Tip Ensure the slow cooker insert is clean and dry before adding the ingredients.

At the end of this phase, the turkey should be nestled securely in the bottom of the slow cooker with the pepperoncini distributed evenly around it.

The seasonings should be sprinkled uniformly over the surface of the meat, and the butter pats should be placed strategically to ensure they melt evenly across the top. Everything should look ready for the low-and-slow heat to begin the infusion process.

Slow braising process

2. 2Season and butter
   Sprinkle the ranch seasoning mix and the turkey gravy mix over the top of the turkey breast. Place the butter pats evenly across the surface of the turkey and seasoning layer.
   Look for Cover the turkey completely with the dry mixes.
   Tip Using cold butter helps it melt slowly, creating a richer sauce as the turkey cooks.

During this phase, the slow cooker will transform the dry ingredients into a fragrant, savory gravy. You should notice a pleasant, herbaceous aroma filling the kitchen. The turkey will become opaque and tender as it absorbs the flavors of the ranch and pepperoncini. Check that the slow cooker is set to the low setting to ensure the meat cooks gently without becoming tough or stringy.

Shredding and serving

3. 3Cook and serve
   Cover the slow cooker and cook on low for 6 hours. Once finished, ensure the turkey reaches an internal temperature of 165°F (74°C). Remove the turkey, shred it using two forks, and serve with the buttery gravy from the pot.
   Look for The meat should pull apart easily with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Let the turkey rest for 10 minutes before shredding to keep it juicy.

Once cooking is finished, the turkey should be incredibly tender and ready to be shredded. The sauce at the bottom of the cooker should be thick and glossy, having incorporated the butter and seasonings. Shred the meat directly in the juices to coat it thoroughly before transferring it to a serving platter. Ensure the meat is piping hot and ready to be served immediately for the best texture.

Common mistakes

Avoid the common mistake of adding extra liquid like broth or water. The turkey breast will release plenty of natural juices during the slow cooking process, and the butter and seasoning packets will combine with these juices to create a rich, thick sauce.

Adding extra liquid will only dilute the flavor and result in a watery, thin gravy. Additionally, do not be tempted to lift the lid frequently, as this releases heat and steam, which significantly increases the cooking time.

How to tell it’s done

The turkey is perfectly cooked when it reaches an internal temperature of 165°F (74°C) as measured by a meat thermometer inserted into the thickest part of the breast.

Visually, the meat should be opaque throughout and shred very easily with minimal pressure from two forks. If the meat resists shredding or appears pink in the center, continue cooking for an additional 30 minutes and re-check the temperature to ensure safety.

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