I searched far and low for a recipe for a 10-pound boneless turkey breast but came up empty-handed. I decided to make my own. It came out quite well.
| Prep Time: | 10 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 10 mins |
| Servings: | 12 |
| Yield: | 1 whole turkey breast |
Ingredients
- 1 (10 pound) boneless turkey breast
- 2 (1 ounce) packages dry onion soup mix
- ¾ cup water
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon dried parsley
- 1 tablespoon seasoned salt (such as Season-All®)
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
Instructions
- Place turkey breast into a large slow cooker. Whisk onion soup mix and water in a bowl and pour the mixture over the turkey breast, spreading it out to evenly cover the meat.
- Stir garlic powder, onion powder, parsley, seasoned salt, basil, and oregano in a bowl until thoroughly combined; sprinkle the seasonings over the turkey breast.
- Cook on Low until turkey is very tender and the seasonings have flavored the meat, 8 to 9 hours. An instant-read meat thermometer inserted into the thickest part of the breast should read at least 165 degrees F (75 degrees C).
Nutrition Facts
| Calories | 468 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 273 mg |
| Dietary Fiber | 1 g |
| Protein | 100 g |
| Saturated Fat | 1 g |
| Sodium | 815 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I also found this to be too salty. I suspect it was the onion soup mix.
the recipe works perfectly. Only reason for 4 stars rather than 5 is the lack of flavor in the turkey. The spices which are sprinkled over the turkey breast simply stay on top of the skin . . . which we don’t eat. Would suggest rubbing them under the skin before cooking. 4/2022 update: While I still didn’t use butter (wish I had) I did rub the spices under the skin on the breast, and the meat was much more flavorful. A 7 lb breast cooked one hour on high, seven hours on low.
I couldn’t find a 10 lb boneless turkey breast. I bought an 8 lb bone-in turkey breast. I halved the onion soup and water because I was afraid of it being too salty. I made up the entire recipe of the remaining spices but ended up using a little more than half. I plan to use the left over spice mixture on chicken breasts for a later meal. The meat was perfectly seasoned and fall off the bone tender.
Well, I was really hoping but it just wasn’t what I expected. I had a customer tell me she did it for her daughter in college and everyone loved it. We ate out last Thanksgiving because we were tired of the grind of shopping, cleaning, cooking, cleaning. We’ll be pulling out the roaster this November and go back to the old routine. This didn’t taste bad, it just didn’t wow me any more than a rotissere turkey breast from the grocery store.
Prepared it as written and it was moist, aromatic and favorable. My husband said he wanted for Thanksgiving so I definitely we cook it again.
It was too salty and dry. Wouldn’t make again.
Turkey was very tender, but the seasonings were too salty.
This is soooo good and soooo easy! Made it for Christmas…for just me and my husband so went with a 7+ pound turkey breast….and it took less than 6 hours to cook. What a delicious and moist way to cook turkey breast. Definitely going to make this again!
So delicious. You can adjust the ingredients as needed to taste, as it is high in sodium with the soup mix; I suggest cutting that back a bit. I made this dish to add/augment my sisters turkey and was a fave all around.
This recipe was awesome. The meat was moist and tender and very flavorful. The meat fell off the bone. Loved the crust of herbs baked on the skin. I plan to make this again. The recipe is a keeper.
It was moist and tasty. I would make it again.
I found this to be too salty and I just felt there was too much and also overwhelming spice on a turkey breast. I’ll pass.
I use a little less liquid when slow cooking large sized meats or poultry for crisping. But that is just my personal preference. First time I slow cooked a tied turkey breast and It was great!
So, I had a dilemma…and my turkey breast was frozen solid, and entirely TOO big for my crock pot. So…after much deliberation, I decided to defrost in the microwave for about 30 minutes…turning have way through. Then I followed the recipe. All of my herbs were fresh though. I cooked in the oven, covered in foil. About 30 minutes before it was complete I took the foil off so the skin would be crisp. I was terrified that the turkey would be dry, and hard to swallow. IT WAS DELICIOUS! SO FLAVORFUL. All the leftovers were gone the next day. Definitely worth making!
Just delicious. I cooked in on low for 8+ hours. I recommend going all the way to 9 hours. It’ll be fine. Great with garlic mashed potatoes on the side; and perfect all week for sandwiches at lunch.
Definitely make it again.
Incredible. Didn’t have enough oregano so added sage, which I love anyway.
this was good and kids loved it. I added bacon cause you know, bacon makes everything better. next time though I’m leaving out the seasoning salt as it was a bit much but still good.
Great flavor and super tender.
Delicious
If I ever have to make a turkey again this is the recipe I will use, made it thanksgiving day with a 6 pound breast and it turned out excellent and I don’t like turkey.