Naturally, most of us usually think about baking a turkey around Thanksgiving. For us, we like to enjoy turkey year-round. During the holidays when turkey breasts go on sale, I stock my freezer for future meals sometimes cooking a turkey breast just so we can enjoy turkey sandwiches. For those who may be a little uneasy about baking a turkey for the first time, the slow cooker provides a great alternative. It allows you to free-up your oven to prepare other dishes and it's a moist cooking environment making it unnecessary to baste the turkey while it cooks. Slow cookers are much like conventional ovens in that they can vary in how quickly or slowly they cook. So, keep in mind how your slow cooker performs for the best individual results.
1 [7-8 lb] bone-in turkey breast
5 Tbsp softened butter, divided
chicken or turkey seasoning [such as McCormick's Original Chicken]
1 celery stalk,cut into 2 inch pieces
1 carrot, peeled & cut into 2 inch pieces
1/4 cup chicken broth
black pepper to taste
Spray the inside of a 6 quart slow cooker with cooking spray. Rinse and pat dry the turkey breast. Rub with 3 Tbsp of softened butter all over and under the skin. Pull back the skin and sprinkle the breast meat liberally with seasoning. Pull the skin back over the breast and season the exterior of the bird inside and out. Arrange the chopped celery and carrot in the bottom of the slow cooker. Drizzle with 1/4 cup of chicken broth. [tip: This will season the broth to make gravy] Center the turkey breast in the slow cooker and dot the top with the remaining 2 Tbsp of softened butter.
Cook on high for 30 minutes, then on low for 6-7 hours, depending on your slow cooker. I recommend that you check it at 6 hours. It should be cooked to an internal temperature of 165°F. Remove to a platter and tent loosely with aluminum foil. Rest for at least 15 minutes before carving. [tip: To make gravy, strain the broth. Pour into a stove top pan and thicken with flour or cornstarch. Adjust the seasonings if needed.]