New York Times bestselling author, slow cooking expert and mommy blogger next door
  • Subscribe to newsletter
  • Follow me on Pinterest
  • Follow me on Twitter
  • Become a fan on Facebook
  • Follow me on Google Plus

A Year of Slow Cooking

Saturday, June 14, 2008

Cajun Roasted Turkey Breast CrockPot Recipe

Day 166.

This is a moist, flavorful way to make turkey breast. I like turkey, but don't like the dryness and blandness that sometimes comes along for the ride when making turkey. Cooking turkey in the crock really helps with keeping the meat from becoming overly-dry.

You can rub whatever spices you like on turkey pieces, but I was in a Cajun mood, and was pleased with this spice combination.

The Ingredients.
--turkey breast
--1/2 t black pepper
--1 t kosher salt
--1/2 t red pepper (cayenne)
--1 T onion powder
--1/2 t paprika
--1/2 t thyme
--1/4 t nutmeg
--3-4 sprigs of fresh rosemary, or 1/2 t dried
--1 cup chicken broth

The Directions.

I used my 6qt Smart Pot Crock-Pot for this dish.
I took the skin off the turkey breast. I know, I'm a weirdo.

In a bowl, combine all of your spices together. Rub the turkey with the spice mixture, getting it in all the nooks and crannies. Put the bird piece into the crock, meaty breast side down. If you have extra spice mix left, go ahead and pour it on top.

Add the 1 cup of chicken broth.

Cover and cook on low for 6-8 hours. There isn't much moisture in turkey, so try not to peek too often.

Serve warm with your favorite sides, and save the leftovers for sandwiches.

The Verdict.

This turned out the way that I expected. It was not dripping in moisture the way that a whole chicken is after being crocked, but it was only the white meat of the turkey represented ---where as in the whole chicken you get a nice mix of brown meat, which has tons of juice.
The kids ate it dipped in barbecue sauce, and we've been having leftovers for sandwiches the whole week.
I liked the spice combo--it gave a bit of kick on the outer edge, with out being over-powering.
Print Friendly and PDF


April in CT said...

I do a whole bone-in turkey breast straight from the freezer in a crock with an herb butter smothered all under the skin and it makes for a super moist bird. I don't even add any liquid! I'm definitely trying it with Cajun butter next time. Thanks for the idea. :o)

buttonbliss said...

OMG I thought it was just me who was obsessed with my crockpot. Love your blog, don't feel inspired to try the tuna noodle thing but... I too have seen cabbage roll recipes everywhere and never tried them, so in your honour we will eat cabbage rolls for dinner tomorrow night,
Good luck with reaching the 366, I will be watching with great interest!

Nancy said...

This sounds so good! I am putting it on my list to make over the next couple of weeks. Thanks!

Anonymous said...

Another super easy way to do turkey is to dump a container of salsa on it and let it cook. When done, I shred it for tacos, enchiladas, nachos, or just plain old eatin. The salsa keeps it moist with a little sauciness (liquid AND flavor sauciness) to it. The kids love it.

Debra said...

I absolutely LOVE your blog!! As a mom to 5 kids 8 and under, I use my crockpot ALL.THE.TIME. unless we are eating out. Thanks for all the kid-friendly recipes!!! I am making the Apricot chicken for Father's Day tonight!!! Looking forward to every day to see what yummy meals you come up with next!

Anonymous said...

Browning bags make all the difference in the world when cooking a turkey in a traditional oven (for those times when the crock pot is unavailable).

Sarah Renee said...

I ended up adding potatoes and mixed veggies to it with more chicken broth and the turkey was quite juicy. Yum Yum... my DH loved the cayanne rub on it..and so did the kids!!!!!!!!!!!!!!!

Sweet P said...

I made this yesterday and loved it. I used salt, pepper and poultry seasoning. I didn't have broth so I used chicken and herb bouillon. In about 6.5 hours, the meat fell off the bone. The only missing item was the crispy skin! I think I have finally learned how to make Thanksgiving turkey!

Sunfall_E said...

I'm lucky. I have an oven with a slow cooker setting. I do a whole turkey like I do a chicken in the crockpot. I use the roaster, and fill it with broth and water after I put the turkey in, and it takes maybe 5 hours, starting on high uncovered because the roaster is shiny. Much safer than doing poultry for so long in a crockpot. That works well for chicken, too. I love the recipes, and am going to try the cabbage rolls some time.

SparkBunny said...

I made this using just a turkey roast, and layered it with baked potatoes on top. Very successful meal, though my 3 yr old didn't like the spice. I have to admit it was very cajun. The potatoes balanced that out nicely. My husband demanded that i make it more often. So i guess that's a compliment?

Post a Comment

Thank you for your comment! I will try my hardest to answer questions as they come up, but if your question gets buried, you may try me on twitter or facebook.

Happy Slow Cooking!