| Level: | Easy |
| Total: | 7 hr 30 min |
| Prep: | 30 min |
| Cook: | 7 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup all-purpose flour
- 1 tablespoon chopped fresh thyme, plus a few sprigs
- 2 teaspoons paprika
- 2 cloves garlic, finely chopped
- Kosher salt and freshly ground pepper
- 1 4-pound bone-in turkey breast
- 3/4 cup dry white wine
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- 2 bay leaves
- 4 carrots, cut into 1-inch pieces
- 4 stalks celery, cut into 1-inch pieces
- 1 small onion, halved and sliced
- 2 small russet potatoes (about 1 pound), thinly sliced
Instructions
- Combine 1/4 cup flour, the chopped thyme, paprika, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Rub all over the turkey, then transfer to a 6-quart slow cooker.
- Combine the remaining 1/4 cup flour, the wine, tomato paste, Worcestershire sauce, 1 tablespoon parsley and the bay leaves in a medium bowl. Scatter the carrots, celery, onion, potatoes and thyme sprigs over and around the turkey in the slow cooker. Pour in the wine mixture, then cover and cook on low, 7 hours.
- Transfer the turkey to a cutting board. Skim off the fat from the gravy in the slow cooker and discard the bay leaves. Stir in the remaining 1 tablespoon parsley and season with salt and pepper. Slice the turkey and serve with the vegetables and gravy.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 578 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 63 g |
| Cholesterol | 177 mg |
| Sodium | 1194 mg |
Reviews
Made this last night. The turkey was moist, and had a good flavor. Slow-cooking in the crockpot I knew the skin would be soft and not too browned – so I just took it off when carving the turkey breast. Enjoyed the turkey. I used the liquid from the crockpot to make a turkey gravy (combining with the turkey gravy packet that came with the turkey breast). The gravy tasted great! The veggies are a thumbs down…will make the turkey this way again (and the gravy!), but will opt to do the veggies on the side.
We did not care for this the first time we made it. The turkey was fine, but the rest just wasn’t great. I did, however, modify the recipe for a second try because I liked the concept. I used carrots and fingerling potatoes. I browned the turkey with some salt, pepper, and herbs de Provence in olive oil then put it on top of the vegetables. Instead of the flour mixture I used two packets of McCormick turkey gravy, 1 and 3/4 cup water, 1/4 cup white wine, and a tablespoon of herbs de Provence. I mixed those ingredients and then deglazed the pan I browned the turkey in. Poured the gravy mixture over the turkey and veggies and after about 10 hours on low (work day) we had a delicious meal when we got home. Turkey was crazy moist, veggies were just right and stew tender and with a little cranberry sauce on the side, my family loved it. My husband even wanted the leftovers for dinner the next night!
My wife enjoyed this so much that is having me print out the recipe for her.
I started with a YouTube video on how to break down a turkey. One of the products was boneless (and skinless!) turkey breast.
I wanted a slow cooker recipe because I cannot abide dry white meat!
This recipe was easy enough even for me. I was suspicious of the small amount of liquid at the start but, after seven hours, there was plenty.
I was surprised at the low ratings some have given.
Perhaps I unknowingly improved the recipe by going boneless and skinless. Perhaps it was that my turkey gave me nigh onto six pounds of breast meat instead of four. Perhaps a turkey breast provides more liquid than chicken breasts.
We are going to try it again substituting de-boned legs and thighs. (That includes removing those nasty “feather” tendons.) I hope to have better luck than the person who substituted chicken breast.
I started with a YouTube video on how to break down a turkey. One of the products was boneless (and skinless!) turkey breast.
I wanted a slow cooker recipe because I cannot abide dry white meat!
This recipe was easy enough even for me. I was suspicious of the small amount of liquid at the start but, after seven hours, there was plenty.
I was surprised at the low ratings some have given.
Perhaps I unknowingly improved the recipe by going boneless and skinless. Perhaps it was that my turkey gave me nigh onto six pounds of breast meat instead of four. Perhaps a turkey breast provides more liquid than chicken breasts.
We are going to try it again substituting de-boned legs and thighs. (That includes removing those nasty “feather” tendons.) I hope to have better luck than the person who substituted chicken breast.
Veggies tasted pretty good – I’ll likely use the liquid part of the recipe again (although I wish I had peeled the potatoes). I used chicken breasts (bone-in) because my grocery store didn’t have turkey breast and I likely cooked it longer than the recipe said too (in my opinion crock-pot recipes should be able to be cooked a bit longer without any issue – so I don’t have to run home from work to check on it!). Chicken was *really* dry and the bones had started to come off the chicken, so we kept finding little pieces of bone as we ate it.
Wow…was this awful! Don’t know where to start. Well, guess I should start with that weird flour dredge part. It came out of the crockpot with the consistency of, well, wallpaper paste. I literally had to “scrape” that off the meat, along with the flabby skin, before I could cut the meat. Ack. It took only 6 hours to cook the meat to a perfect 180. But the veg were half raw. Lovely. The juice (was NOT a gravy by any stretch) tasted of uncooked wine and veg, no meat flavor at all. With no browning of the meat beforehand, I should have known it wouldn’t come out of the crockpot brown either. I know better and should never have gone there. Total FAIL. Good thing the meat was not overcooked and I can salvage what’s left into a casserole for tomorrow. The veg all went in the garbage.