People always ask me what my favorite dinner is, and I'll say the same thing every time: Turkey dinner with the usual everything that goes with it. But I think we only cook it on holidays because it's a bit of a production number, and it can turn out dry if it's overcooked.. and unless we're cooking for a giant crowd, most time we just don't need to cook that big of a roast.
And then we discovered the 3 lb boneless turkey breast cooked in the slow cooker. It was viral all over the interwebs, with its cranberries and onion soup mixture. Of course, I took the cooking method and ran with it, trying all kinds of other versions, and that's where this recipe was born.
As always, my first thought is "what do I happen to have on hand?" In this case, it was apples and apple cider. So I threw it in the slow cooker, added some sliced onions (why? because I love apples and onions together) and then made gravy after it was done. It was sweet from the cider and savory from the onions and poultry seasoning, Absolutely DELISH! Perfect for anytime, but special enough for your holiday dinner, especially if you only have a 3 or 4 mouths to feed. This would also be a great thing to add to your table in addition to a holiday ham, just in case anyone might like to have turkey too. The apples and cider gravy will go PERFECTLY with everything!
100% would make again! Enjoy!
3 lb Butterball boneless turkey breast
1 sweet onion, peeled, cored, and sliced
1 honeycrisp apple, peeled and sliced
1 tsp poultry seasoning
Salt and pepper to taste
1/2 cup apple cider
1 tbs apple cider vinegar
4 tbs butter, cut into small pats
Place your completely defrosted turkey breast in a slow cooker, making sure to leave the netting on. (Save the gravy packet for another time, or discard)
Place the onion and apple slices on and around the turkey.
Sprinkle with poultry season, salt, and pepper.
Now add the cider and cider vinegar.
Top with pats of butter.
Cook on low for exactly 6 hours.
Remove turkey to a cutting board. Remove apples and onions to a serving platter.
Let the turkey rest while you make the gravy.
Add a slurry of cold water plus 2 tbs of flour. Pour into slow cooker while stirring constantly. Turn the slow cooker to high and let it continue to cook until desired thickness. Pour into gravy boat for serving.
Using a sharp knife or kitchen shears, remove the netting from the turkey.
Slice the turkey and place on platter with apples and onions.
Garnish with parsley, if desired.
Serve with gravy on the side.
1 sweet onion, peeled, cored, and sliced
1 honeycrisp apple, peeled and sliced
1 tsp poultry seasoning
Salt and pepper to taste
1/2 cup apple cider
1 tbs apple cider vinegar
4 tbs butter, cut into small pats
Place your completely defrosted turkey breast in a slow cooker, making sure to leave the netting on. (Save the gravy packet for another time, or discard)
Place the onion and apple slices on and around the turkey.
Sprinkle with poultry season, salt, and pepper.
Now add the cider and cider vinegar.
Top with pats of butter.
Cook on low for exactly 6 hours.
Remove turkey to a cutting board. Remove apples and onions to a serving platter.
Let the turkey rest while you make the gravy.
Add a slurry of cold water plus 2 tbs of flour. Pour into slow cooker while stirring constantly. Turn the slow cooker to high and let it continue to cook until desired thickness. Pour into gravy boat for serving.
Using a sharp knife or kitchen shears, remove the netting from the turkey.
Slice the turkey and place on platter with apples and onions.
Garnish with parsley, if desired.
Serve with gravy on the side.
Tips:
Usually, I say that slow cookers are very forgiving when it comes to cooking time, but in this case, I’ve found that cooking any longer than 6 hours runs the risk of overcooking the turkey. To insure that your turkey is perfect, use a meat thermometer. I'd test it at about 5 1/2 hours. Take it out when the turkey breast reaches an internal temperature of 160ºF. Then let it rest. The carry over cooking time will bring it up to the required 165º.
If your turkey breast is still frozen, cook it for about 8 hours.
Usually, I say that slow cookers are very forgiving when it comes to cooking time, but in this case, I’ve found that cooking any longer than 6 hours runs the risk of overcooking the turkey. To insure that your turkey is perfect, use a meat thermometer. I'd test it at about 5 1/2 hours. Take it out when the turkey breast reaches an internal temperature of 160ºF. Then let it rest. The carry over cooking time will bring it up to the required 165º.
If your turkey breast is still frozen, cook it for about 8 hours.
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