Slow Cooker Turkey Breast
Ingredients
6 lb turkey breast, fresh or fully thawed
3 stalks celery
2 large carrots
1 yellow onion
2 cloves garlic, minced
1 tsp dried oregano
1 tsp ground black pepper
2 tsp salt
1/4 C unsalted butter, softened
1 C chicken broth
Directions
Using a sharp knife, carefully remove skin from the turkey breast. Remove any pop-up timers. Place breast side down into a 5-6 quart slow cooker. Place the lid on top, testing to make sure it will fit. If necessary, return turkey to a large cutting board. Use sharp kitchen sheers to remove the back bone. Return to slow cooker.
Slice carrots down the center lengthwise and again in half or into thirds. Slice celery into smaller pieces. Quarter the onion, reserving two sections. Break apart remaining two sections. Arrange celery, carrots and small onion sections around the turkey. Add reserved onion sections to the turkey cavity, along with softened butter. Additional celery and carrots may be added to the cavity as well.
Sprinkle turkey breast well with oregano, salt and pepper. Add minced garlic.
Pour chicken broth over turkey.
Cover and cook on high for 3-3 1/2 hours or 6 hours on low. Turkey breast is done when temperature reaches 165°F. To check for temperature, insert a meat thermometer into the thickest portion of the breast meat, being careful to not touch the bones.
Carefully remove turkey from slow cooker, discard vegetables. Transfer turkey to a large cutting board, breast side up. Allow to rest for 15 minutes before slicing. Find and remove the wishbone. Find the center of the breast bone. Using a sharp knife, carefully slice one breast off, followed by the other. Breast meat should easily fall away from the bones.
Transfer to a serving platter or slice and serve.
Turkey bones may be reserved for soup or discarded.
