Crock Pot Mississippi Turkey Breast
Perfect for a small gathering, this Crock Pot Mississippi Turkey Breast is cooked low and slow with veggies and amazing juices for the perfect gravy!
TURKEY FOR A SMALL GROUP
Thanksgiving is quickly approaching and whether you have a large family, small family or enjoy hosting an intimate Friendsgiving, turkey is one of those recipes that ends up being the favorite meal of many. This Crock Pot Mississippi Turkey Breast is the perfect turkey recipe for smaller gatherings. There are only 5 of us in our family so we don’t always want a huge turkey in addition to all the side dishes I make. What is wonderful about this recipe is you don’t have to wait around for Thanksgiving. This is a such a simple recipe that you could make it anytime. And it even cooks with vegetables that make the perfect side dish and this makes its own gravy for serving. I promise, this moist and tender Crock Pot Mississippi Turkey Breast recipe will be an absolute hit!
FREQUENTLY ASKED QUESTIONS:
Only very slightly. I prefer placing the turkey breast under the oven broiler for just a few minutes after it is done in the crock pot. I do this just to give the skin some browning and crisp it up. The skin is my favorite part!
You can use any size that will fit into your slow cooker. I generally purchase about a 6 pound turkey breast.
I think the bone-in turkey breast creates juicier meat. It also is more of a carving style turkey and I think it still looks beautiful on your holiday table. However, if you prefer boneless then you could certainly use that instead. I usually will purchase Butterball or Jennie-O turkey breasts. NOTE: Do not get a pre-seasoned turkey breast or this will not turn out well. The combination of flavors do not work together. Look for a breast that is UNSEASONED.
Turkey breast is fully cooked when the internal temperature reaches 165F degrees. You’ll want to stick a meat thermometer into the thickest part of the meat (without touching the bone).
I use an 8 quart crock pot for a 6 pound bone-in turkey breast. If you purchased a smaller turkey breast then you could use a smaller slow cooker.
After it has cooked, turkey breast can be frozen and will keep for up to 3 months. Just defrost and heat up in the microwave just until heated through (or else the meat will dry out). Leftover turkey, vegetables and juices can be stored in an airtight container in the refrigerator where it will keep for up to 4 days.
INGREDIENTS NEEDED FOR CROCK POT MISSISSIPPI TURKEY BREAST: (FULL RECIPE AT THE BOTTOM OF THE POST)
- carrots
- celery
- onion
- whole bone-in turkey breast (about 6 pounds)
- turkey gravy mix
- dried ranch seasoning
- unsalted butter
- pepperoncini peppers
HOW TO MAKE CROCK POT MISSISSIPPI TURKEY BREAST:
Peel the carrots and cut them into 1-inch chunks. Cut the celery into 1-inch pieces. Peel the onion and cut it into 4ths through the root. Place the veggies in the bottom of an 8-quart slow cooker.
Place the turkey breast on top.
Sprinkle the gravy mix then ranch seasoning on the turkey.
Place the pats of butter on top.
Place the pepperoncini next. Cover and cook on high 3-4 hours or low 7-8 hours, or until an internal temperature reaches at least 165°F in the thickest part of the breast.
Optional to brown the skin, place the oven rack to the lower setting in the oven. Turn the broiler on high. Place the turkey breast in an oven-safe baking dish and place it in the oven. Broil, watching constantly, until your desired color is achieved on the turkey. You may need to turn the turkey around under the broiler to get an even browning.
Serve immediately, don’t forget to serve the cooking juices with the turkey as your gravy.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Crock Pot Mississippi Turkey Breast
Ingredients
- 4 large carrots (optional)
- 4 stalks celery (optional)
- 1 medium onion (optional)
- 6 pound bone-in turkey breast, (make sure you get a breast that is UNSEASONED)
- 1 packet turkey gravy mix
- 1 packet ranch seasoning
- 8 tablespoons unsalted butter cut into tablespoons
- 6 pepperoncini peppers
Instructions
- Peel the carrots and cut them into 1-inch chunks. Cut the celery into 1-inch pieces. Peel the onion and cut it into 4ths through the root. Place the veggies in the bottom of an 8-quart slow cooker.
- Place the turkey breast on top.
- Sprinkle the gravy mix then ranch seasoning evenly on top of the turkey. I like to sprinkle a little into the turkey cavity as well.
- Place the pats of butter evenly on top. Again, I will put a pat or two inside th cavity.
- Place the pepperoncini on last. Pop one or two into the turkey cavity. Cover and cook on high 3-4 hours or low 7-8 hours, or until an internal temperature reaches at least 165°F in the thickest part of the breast.
- Optional: Once the turkey starts producing juices, I will occasionally baste the turkey. This is not absolutely necessary though.
- Optional (to brown the skin): place the oven rack to the lower setting in the oven. Turn the broiler on high. Place the turkey breast in an oven-safe baking dish and place it in the oven. Broil, watching constantly, until your desired color is achieved on the turkey. You may need to turn the turkey around under the broiler to get an even browning.
- Serve immediately. Don’t forget to serve the cooking juices with the turkey as your gravy.
Notes
- We use a 6 pound bone-in turkey breast for this but a boneless turkey breast could be used. NOTE: Do not get a pre-seasoned turkey breast or this will not turn out well. The combination of flavors do not work together. Look for a breast that is UNSEASONED.
- Optional: Once the turkey starts producing juices, you can use those to occasionally baste the turkey. It’s not absolutely necessary though.
- Use the juices as a gravy for sides and turkey.
- You can broil the turkey in the oven, this is optional but gives it a lovely caramelized color. Keep a close eye that it doesn’t burn.
- This can be sliced or shredded.
- The veggies are optional. You can put the breast by itself into the bottom of the slow cooker.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
