4 Tbsppoultry or turkey seasoning, plus additional as neededi.e. Poultry Magic or McCormick Original Chicken
1tspsalt
1tspblack pepper
1ribcelery cut into 2 inch pieces
1largecarrotpeeled & cut into 2 inch pieces
1smallonionquartered
2bay leaves
1/2cupchicken stock or chicken broth
Instructions
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. Sprinkle with salt and pepper.
Arrange the chopped celery, carrot, onion and bay leaves in the bottom of the slow cooker. Drizzle with chicken broth.
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. Check for doneness at 6 hours. Poultry 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.
To make gravy: Strain the broth pour into a stove top pan. To thicken whisk in a flour or cornstarch slurry. Adjust the seasoning, to your taste.
Keep warm until serving.
Notes
1)Slow cookers provide a moist cooking environment that won't crisp the skin. If you prefer crisping the skin, carefully place into an oven safe pan skin side up. Set the oven on broil. Watch carefully broiling until the skin is golden and crispy.2) Poultry seasonings vary in sodium content. Adjust amount of salt according to your taste to compensate.Oven Technique: Preheat oven to 325°F. Lower oven rack to lower third of oven.Rub turkey breast with 3 Tbsp butter and season turkey breast following instructions as written in slow cooked recipe.Arrange vegetables in bottom of large roasting pan or baking dish sprayed with cooking spray. Drizzle with 1 cup chicken stock. Place bay leaves on vegetables.Center turkey breast on vegetables. Dot top with remaining 2 Tbsp butter.Roast a 6 lb breast for 2 - 2 1/2 hours and a 7-8 lb turkey breast for 2 1/2-3 hours. (adjust depending on weight around 20 minutes/pound) Roast until a thermometer inserted into the thickest portion reaches 165°F.Rest loosely tented with foil for 20-30 minutes before carving.